Opening May 15 within the former Colorado National Bank building, range offers cuisine that celebrates the cultural heritage and adventurous spirit of the American West, prepared with a modern day sophistication. The restaurant features a wide selection of local beers, liquors and wines, including a selection of Denver’s Infinite Monkey Theorem wine on tap. It also features a private dining room and a wood fire oven, in which much of the fare will be prepared.
Executive Chef Paul Nagan, an honors graduate of Johnston & Wales’ prestigious College of Culinary Arts, has led food and beverage programs at various restaurants throughout the country, in cities such as San Diego, San Francisco, Vail, Portland and others. Nagan was chosen as Executive Chef at range for his focus on mixing locally purveyed ingredients with preparation techniques from around the world, to create cuisine that reflects a region’s heritage.
“New American West is my own term that embodies the use of ingredients and techniques unique to this area of the country. Techniques will focus on grilling, smoking, wood oven roasting, cast iron sautéing, pickling and preserving. Ingredients will be sourced as much from Colorado and the Rocky Mountain West as possible, with a focus on all-natural grass fed meats, wild game, sustainable seafood, local creamery cheeses, seasonal produce and the like,” said Paul Nagan. “Additionally, range will draw global inspiration from the rich Spanish and Mexican heritage of Colorado: dried chiles, fresh salsas, moles, chimi churri, live wood grilling and hot coal roasting are all examples of ingredients and techniques that will be incorporated.”
Thomas Lloyd has been appointed Director of Beverage & Food. Lloyd was most recently Director of Restaurants at The Ritz-Carlton Hotel Company, overseeing food and beverage at Elway’s within the Ritz-Carlton Hotel Denver.
Open daily for breakfast, lunch and dinner, range will feature seasonal menu changes and featured daily dishes. The menu features a large selection of shareable plates in addition to entrees and side dishes. A selection of staple dishes include Steak Tartare Tostadas, with Jalapenos, Radish, Egg Yolk, Queso Fresco and Hot Sauce; Colorado Lamb Belly, using Lamb from Boulder, Colo., prepared with Butter beans, Tomatoes, Heirloom Carrots, Fennel Salad and Romesco; and Rabbit Croquetas, with Dried Fruit Merlot Chutney, Hot Mustard and Parsley Shallot Salad.
The restaurant will also offer a signature beer, Countinghouse Cream Ale, created exclusively for range and the Renaissance Denver Downtown by local Denver Craft Brewer Former Future. It will only be available there, and in Former Future’s taproom.