At Cafe Marmotte We Focus on Quality and Customers

Voted one of the Best Restaurants in Denver, Café Marmotte is under new ownership.

 

mimosas denver

 

From Westword:

 

Maria Katsaros explains that this is her first restaurant as an owner, but she’s been in the industry since she was a teenager, and had worked at Charlie Brown’s Bar & Grill for the past twelve years. That connection is what helped her and her brother take over the space, since the owner of Charlie Brown’s, George Andrianakos, is also the landlord of the building that houses Cafe Marmotte.

 

According to Andrianakos, the previous owner had fallen behind on rent, so he stepped in and terminated Reggiannini’s lease. From there, he presented Katsaros the opportunity to become the new owner.

Maria and her brother had been wanting to open a Denver restaurant of their own, and so Andrianakos offered the Marmotte space to them — and also offered his own experiences in the restaurant business to help guide them through the opening months. “I do know about food; I’ve been in the restaurant business for forty years,” says Andrianakos, who came to Denver from Greece in 1967. “I want to give these young people a chance to succeed.”

Maria says that her focus will be in gaining the trust of the neighborhood as a new business owner in the community. “We’re very passionate about making sure the food is right, that it looks great, and that customers are treated right,” she adds, noting that disappointing a customer even once can drive them away forever.

Not much has changed with the interior or the menu, now executed by chef Manuel Diaz, who honed his skills in high-end restaurants in Cancún before coming to Denver. Brunch (à la carte, not buffet), originally served only on Sundays, will now be served on Saturdays, too.  And for the month of August, a $40 prix fixe special will allow guests to try a variety of menu options at a reduced price. “This doesn’t have to be a special-occasion restaurant,” Maria notes. “We want it to be an everyday place.”

 

BY MARK ANTONATION

 

Original article here

You may also like

Leave a comment