Round two with David Payne, executive chef of Jelly

Greatest accomplishment as a chef: My happiness comes from a customer shouting through the pass-through window, "Hey! Great job, chef, see you soon," or when one of your own cooks -- someone you've been working with for months, or even years -- looks at you one day and you can just tell they finally understand. There's nothing better than that, friends.

What's one thing that people would be surprised to know about you? I wanted to be a doctor. Too bad I sucked as a normal student.

Last meal before you die: There are so many things I love to eat: cioppino; a perfectly medium rare, bone-in, twenty-ounce ribeye; macaroni and cheese; crispy pizza out of a wood-fired oven; crème brûlée; soft -shell crab with a smattering of rémoulade; a spit-roasted pig roasted over mesquite logs; and my mom's steak fingers. Clearly, I want a big meal before I die.

What's in the pipeline? We just opened our second Jelly Cafe near DU, and with the success of this new venture could come more interesting things -- cooking food for beer, not just with beer, sounds great, or something more relaxing, like a wine bar with appetizers, could be just the right thing. Or perhaps a 24-hour upscale diner is just what Denver needs. I don't know -- you tell me. What does Denver need? I'm sure I could make it happen.


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Jelly

1700 E. Evans Ave., Denver, CO

Category: Restaurant

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ScubaSteve
ScubaSteve topcommenter

What's in the pipeline? We just opened our second Jelly Cafe near DU, and with the success of this new venture could come more interesting things -- cooking food for beer, not just with beer, sounds great, or something more relaxing, like a wine bar with appetizers, could be just the right thing. Or perhaps a 24-hour upscale diner is just what Denver needs. I don't know -- you tell me. What does Denver need? I'm sure I could make it happen.

That's all Denver needs;  another circus, another zoo.

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