Chip Johnson’s arrival at The Warehouse means renewed creative freedom for this long-time local chef. The large distinctive building with its lofty and unique dining spaces is like a new canvas giving a local artist of food a chance to play and improvise.
“This is a chance to do the foods I really love,” Chip says. “We are doing contemporary Colorado cuisine. It’s not going to be as rustic and indigenous as I’ve done before but with more of a gourmet flare.” Chip has sampled Callicrate Beef many times over the years, he tells me, and is excited about finally having the opportunity to showcase these great products. His favorite cuts are the ribeye, hanger steak and he raves about the burger. “We serve lots of burgers here,” he says. When “deep” winter arrives, he might also consider a meatloaf entrée or something similar.
Chip recently put together his new dinner menu. Though it features a couple of steaks, it has a broad array of items to fit any taste, budget or even plate size preference. We recently sampled two of the “small plates,” the beef bruschetta topped with strips of grilled tenderloin, and a tasty artichoke and spinach cassoulet baked up like a small soufflé. Entrees ranged from lamb and duck to seafood and pasta dishes, including classic filet Oscar and peppercorn crusted ribeye.
The Warehouse can accommodate private groups from 25 up to 200 people. The Warehouse has a huge dining and event space they call “the gallery,” which displays local art on rugged brick walls. The art has always been a highlight at The Warehouse, and Chip is really excited about maintaining this tradition. He’s eager to host some shows.
He also plans to continue with the venue’s popular roster of wine tastings and food-related events. And he’d like to eventually bring back to life the on-site brewery, which has been closed now for the last year and a half. |
