Having chef and co-owner Max MacKissock cooking again is a boon to the Denver dining scene: MacKissock’s talent is so immense that the two years he took off between leaving the Squeaky Bean and opening Bar Dough in LoHi felt like an eternity. But at his year-old restaurant, MacKissock now seems to have settled ever more comfortably into his calling. His cooking is still bright and replete with exciting combinations, but it’s less precious, more mature, and more approachable. And that’s not just because there’s pizza on the menu. Dishes like the lamb shoulder with charred red onion, puffed grains, and salsa verde also score high on the elevated-comfort-food scale. 2227 W. 32nd Ave., 720-668-8506
From the BarDough.com website
Max MacKissock– partner and Executive Chef of Bar Dough, has manned and directed kitchens in Colorado for the past 15 years. His years of study in Italy on technique and tradition have contributed to his well defined skill set towards Italian cuisine, and the menu at Bar Dough will showcase these strong talents. Max has created a loyal following through his past projects in Summit County and Denver, and has consistently earned accolades from industry professionals and, most importantly, his peers. Named ‘Denver’s Best Chef’, winning ‘Best New Restaurant’ for two of his previous projects, earning a spot on ‘America’s 50 Best New Restaurants’ from Bon Appetit, and being awarded Denver’s first-ever four star review from The Denver Post, Max has never been more eager than to open the door’s of his best spot yet, Bar Dough.
Stephen Gallic – General Manager of Bar Dough, offering 20 years of experience and enthusiasm towards the hospitality industry. He has developed his skill set through a wide variety of concepts and cuisines, and has the ability to create a service style that not only enhances the dining experience, but creates a culture of generosity both within the staff and amongst patrons
(720) 668-8506 – phone | 2227 West 32nd Avenue Denver CO, 80211