Reader: Hideaway Steakhouse can't hide from its challenges

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Opening chef Chris Cina is out at Hideaway Steakhouse, and the new chef will introduce a new menu on Monday.

But that may not be enough to save this spot, suggests Egotastic:

The sad part is that without Chef Cina that place would have never even made it this far. Hideaway is on its way out fast unless said "owners" start taking the "silent partner" position and let the people in the industry do what they do best.

And dancin doesn't dance around the subject, either:


Out of the way expensive restaurant in the suburbs offering nothing different or special than what you can get in Denver for about the same price. Run by non restaurant people.
Mixed reviews giving impression of inconsistent service and food. Replacing chef within months of opening. Chances of surviving another year....

Seriously, why would anyone drop that kind of money here when you can do the same downtown and know you'll get an excellent meal and service?

Maybe because they live in the suburbs? Have you eaten at Hideaway Steakhouse? If so, post your thoughts below.


Location Info

Venue

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Hideaway Steakhouse

2345 W. 112th Ave., Denver, CO

Category: Restaurant

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2 comments
Candie Alice
Candie Alice

I live in Northglenn.  I usually eat downtown when Iwant a nice meal with good drinks and interesting food. I also want localsustainable. When I ate at the Hideaway, I thought the atmosphere and decorwere very nice. The prices beat the corporate steak places on 120th... Mysteak was cooked to order and enjoyable, sides were iffy at best. I didn't like theservice - I ate at the bar.  I ordered aglass of Zinfandel, I got white. This has only happened to me in Texas and at Thai Basil.I don't know why it would be on the menu, but... then the bartender tried toconvince me that I had ordered it!  Thesaddest part is there are so few local restaurants up here. However, I have hope they will figure itout. I need to go back so that I can help the recovery if needed and support thelocal business it is.   We can't be so pompous to simply want local wehave to support it.  One more thing, I am not familiar with the former chef, but the menu was very "Ruth's Chris" from what I recall.  Nothing that spectacular.  Simple fresh food with good prices should do it... maybe some advertising.

Sean D Kelly
Sean D Kelly like.author.displayName 1 Like

this is a story that is so familiar to anyone who is in the biz. happens every day, some well intending neophytes, who perhaps, have had some real success with a dinner party in their well appointed home think that running a restaurant would be so FUN, they think anyone can do it, then they open and realize that you can lose so much money, so fast, that they panic and stop communicating and trusting the qualified employees and managers whom they hired to RUN their biz in the first place. Why did they hire Chris Cina? he is way qualified, educated at the top culinary school in America, developed his own pedigree and then went on to run businesses for others all his career and these idiots now think they know more than him even though they have never spent one 15 hour day working hard in a kitchen. so you restaurant novices still think its a life of uber-glamor? go spend a minimum of a decade in a restaurant position as a chef or manager, by then you will just scratching the surface of what it takes to survive the opening year or two in your own place. I hope Chris finds himself a great job so he can support his family after 20 years of dedicating his life to the, ever rewarding, hospitality industry. with any justice these imbeciles can go on losing their financials asses for a long time. Karma is one of the truly fun things about our industry.

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