It's located on the corner of East 17th Street and Williams in Denver. Sullivan Scrap Kitchen will soon become your new favorite neighborhood spot! This small, family-owned restaurant creates innovative dishes using fresh, local ingredients while implementing several sustainability strategies that are completely unheard of in the restaurant industry.
After selling pizza in Killington, working on molecular gastronomy in Boston, and learning from world-renowned chefs in New York, Terrence Rogers decided to strike out on his own, hosting small pop-ups in the Boston community before founding TBD Foods Personal Chef and Catering in 2014. As Chef Terrence continued to develop fine dining recipes and cook for his clients, he was inspired by imperfect pieces of protein and produce. (scrap) Restaurants are responsible for 20% of food waste in America, which translates to 30 billion pounds of food being tossed each year, so Chef Rogers decided to do better for his community and the environment.
Sullivan Scrap Kitchen was born as a way to bring people together for a unique, delicious dining experience while reducing food waste and promoting sustainability. It was a rollercoaster ride when he and his wife, Holly Adinoff, opened in July 2020, but they emerged with an inventive new menu, strong community ties, and sustainability as a priority.
Open for dinner Thursday through Sunday and brunch Saturday and Sunday, Sullivan's Scrap Kitchen has something to satisfy any craving. Dinner focuses on seasonal small plates and encourages family dining, giving guests the opportunity to share the experience together and sample as much of the menu as possible. Be sure to follow the instructions. Follow Stay up to date on our latest menu items and seasonal specials.
The menu features all the delicious flavors you'd expect from Colorado's great farmers and ranchers, such as grass-fed beef, wild mushrooms, and fresh peaches from Palisade, but the fun doesn't stop there. To indulge in fresh cuts of locally-sourced beef, try the koji-marinated steak served with smoked and grilled mashed potatoes and miso bordelaise. Beef trimmings are transformed into award-winning burgers, available on the Thursday Burger Specials menu. While the menu has limited red meat options, the kitchen team is committed to letting local, seasonal vegetables take center stage, with dishes like locally-sourced mushrooms fried in warm fermented honey, roasted asparagus with asparagus stalks and pepita puree, and broccoli with house-made cashew cheese. Whether you're a meat lover or a plant-lover, there are plenty of tempting options on your culinary journey.
Speaking of creative menus, we mean it! We're taking sustainable protein sources to the next level. In addition to local grass-fed beef and lamb from Buckner Family Ranch, you'll find insects in several dishes. Try the local herb butter and cricket salt, house-made sourdough bread, ant vinaigrette served over goat cheese and seasonal vegetables. Don't worry, you can also opt for no insects, but why not have a little fun? With the rest of the world embracing insects for their high protein and low environmental impact, it's time for us to catch up.
Their dedication to using every last ingredient doesn't just end in the kitchen; Sullivan Scrap Kitchen's bar program also adds to the fun. The Beet and Ginger Limeade, infused with beet and ginger peel, is the perfect drink for a hot summer day. Try the Espresso Martini, made with house-made espresso coffee liqueur, or the Spark of Spring cocktail, made with strawberry pulp powder.
So, this all sounds good, but are they really on the path to sustainability? You might be wondering. Not only do they focus on closed-loop cooking and local, seasonal ingredients, they also care about the sustainability of their community and team. Each quarter, Sullivan Scrap Kitchen partners with local nonprofits in the food justice and equity world, such as We Don't Waste and Slow Foods Denver, to raise funds, give back, and raise awareness. They also actively contribute to environmental and food justice policy through Good Business Colorado, Denver's Sustainable Food Policy Council, and Denver's Waste No More Task Force.
When you walk through the doors of Sullivan Scrap Kitchen, the warm and welcoming atmosphere is apparent in the customer service, where staff greet you with a smile, explain the menu, and answer any questions you may have. Sullivan Scrap Kitchen practices sustainability by paying all staff a living wage (with benefits) and promoting physical and mental health through its culinary hospitality outreach and wellness organization. You can tell that staff members are well-treated and want to treat you well in return.
If dining in just isn't enough for you, we also offer sustainable catering using local, seasonal ingredients for weddings, birthday parties and any other celebration. Undecided Food We can assist with all your personal chef and catering needs.
