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Gallo Di Nero celebrates its grand opening in Denver's Golden Triangle

Gallo Di Nero, a casual upscale restaurant serving contemporary Italian cuisine, seafood, steak, small plates, wood-fired pizzas and hand-made desserts, is celebrating its grand opening by introducing a new dinner and dessert menu at its location in Denver's Golden Triangle neighborhood at 1135 Bannock Street.

“We're excited to be part of Denver's Golden Triangle neighborhood, and serve rustic, authentic Italian cuisine, complete with our original wood-fired oven to the community,” says Josh Barhaug, co-owner of Gallo Di Nero. “Chef Darren has created an amazing menu and his cooking speaks for itself. I'm thrilled to be working with him and Noel, both of whom I've known for many years.” Josh and his wife Jessica started Fired Up, a wood-fired pizza and small plates restaurant, in the same location in 2012, but a fire closed the business in late 2013. After rebuilding the space, Josh and Jessica teamed with Darren Pusateri, executive chef, and Noel Martin, general manager, to expand the menu to create a casually elegant, upscale yet affordable setting where diners can enjoy Happy Hour, dinner, dessert and late-night cocktails.

Gallo Di Nero’s authentic Northern Italian cuisine is made from scratch, and most dishes are made with ingredients from Rocky Mountain Fresh, a local farm. The new menu includes pasta dishes such as Artichoke Agnolotti, Spaghettoni alla Bottarga, Potato Gnocchi and Lasagnette Bolognese in the $12 to $16 range. Other entrees include Red Bird Free Range Half Chicken ($25), Potato Crusted Alaskan Halibut ($28), and Beef 2 Ways ($32), which includes 12-hour braised short ribs and a roasted steak. Gallo Di Nero also serves a Colorado Lamb in the half ($39) and full rack ($69), and a 36oz to 40oz Wood Fired Ribeye for $60.

Gallo Di Nero also serves a selection of small plates, and pizzas cooked in the original Fired Up wood oven. Small plates include Rabbit Terrina, Chilled Cucumber Soup with ricotta gnocchi and salmon crudo, and a homemade Burrata served with heirloom tomato and focaccia croutons. Pizzas include Wild Mushroom, Heirloom Tomato, Pepperoni, and Sausage and Kale, made with pork-braised kale and house made sausage. “Rustic Italian farm-to-table cuisine is my passion, and I'm very proud of the new menu we've created,” says Pusateri, whose name reveals his own Italian heritage. “It's great to be working with friends and running my own kitchen. It feels like I'm finally going back to my roots.”

More information is available online.

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