The Source, an artisan market with a restaurant, beer garden and brewery, will open in River North early next year
Craft beer, cured meats and cheeses, bread, chocolate, wine and coffee: All of that and much more will exist under one enormous roof, when the Source, an indoor European market, is unveiled early next year in a 26,000 square-foot, 1880s ironworks building in River North.
Lori Midson Source, a 26,000 square-foot artisan market in RiNo, will come to fruition in early 2013.
The monumental, high-ceilinged, grafittied and weathered red brick building, located at 3350 Brighton Boulevard, which used to house Bud's Warehouse, is the brainchild of urban developer Kyle Zeppelin, who was instrumental in establishing the mixed use restaurant, residential and creative commercial workspace Taxi project, also in RiNo. And for the past several months, he's jetted across the world, to London and France, San Francisco and Seattle, Wisconsin and Napa, to garner inspiration for what will be the city's first European-style indoor market, complete with a restaurant, wine bar, brewery and beer garden.
Nine months ago, when Zeppelin first embarked on the project, Infinite Monkey Theorem, the urban winery that Ben Parsons planted in the Santa Fe Arts District in 2010, was slated to be one of the most visible anchors of the space, but because Parsons required more square footage for production, the idea was scrapped. (Parsons, meanwhile, is relocating his winery to the Ballpark District.) "The original idea was to bring Ben in here, but we cycled through that because he wants to do something more production-oriented, and where we've ended up is more restaurant- and food-centric," explains Zeppelin.
The soaring quarters, which boast 60-foot-high peaked ceilings, will feature garage doors that open to landscape, common areas and polycarb windows to allow the sunlight to shine down on the vendors below.
And, who exactly, has Zeppelin brought on board? Leases are still being negotiated, but Zeppelin confirms that Crooked Stave, one of the state's best craft beer producers, will relocate from its facility in Fort Collins to the Source, where owner/brewer Chad Yakoboson will build his new 5,000 square-foot brewery and tasting room. "We had a lot of breweries that approached us," admits Zeppelin, "but the difference between Chad and everyone else is that he's not just a guy who made beer in his basement, He's a sommelier, teaches beer-making classes at CSU and has a ton of credibility and a huge following among beer geeks and in chef circles."
In addition to the brewery, the Source will trumpet a 3,000 square-foot "beer-centric, refined dining" restaurant that, reveals Zeppelin, will be along the lines of Oak at Fourteenth in Boulder and The Kitchen, in both Boulder and Denver. The cuisine, he adds, is "modern American" and the restaurant will feature a wood-fired oven.