Photos: Lena Is Heating Up Broadway
Leña opened quietly last week -- so quietly that its phones still weren't hooked up yesterday -- but word-of-mouth is already strong on this restaurant, a concept cooked up by Jimmy Callahan, the owner of Prohibition, and chef Toby Prout. The space on Broadway, a former antique store, was gutted over the past few months, adding a bar and kitchen with a white oak-fired wood grill (Leña is Spanish for "firewood"), and restoring the stunning tin ceiling and brick walls. "It was a great canvas to work with," says general manager Jen Mattioni.
Danielle Lirette Danielle Lirette
Leña's focus is Latin and South American shared small plates, "similar to tapas style," Mattioni explains, "with our take on traditional dishes" from all over the region, everywhere from Mexico to Ecuador and Colombia. The kitchen makes its own blood sausage, which is fired up on that grill; there are three different kinds of ceviches and homemade tortillas.
Danielle Lirette Morcilla (blood sausage) is a speciality at Leña.
For now, Leña opens at 4 p.m. for dinner; it's open until 10 p.m. Sunday through Wednesday and until 11 p.m. Thursday through Saturday; the bar keeps pouring an hour after the kitchen closes. The owners are shooting to add brunch in September, after we "see what neighborhood demand feels like," she adds. When the phone's hooked up, you can reach Leña at 720-550-7267.
In the meantime, for a taste of Leña, keep reading for more of Danielle Lirette's photos.