Two of Denver’s best-known food halls overhaul their lineups

Upscale food halls are seemingly everywhere in metro Denver, offering diners a chance to try new kinds of cuisine as well as startup concepts from both experienced and new chefs and restauranteurs. Many of these food halls, including the two below, make things even more fun for guests by changing up their lineups regularly. Here are some of the recent additions to Zeppelin Station and Grange Hall.

Zeppelin Station

Zeppelin Station, at 3501 Wazee St. in the River North Art District, is bringing in six new concepts to replace the ones that have been rotated out. They are:

Soi Kowboi has bounced around Denver from pop-up to pop-up and is now at Zeppelin Station. The eatery, owned by Blake Blacksberg, infuses burgers, hot dogs and sandwiches with Thai and Vietnamese flavors. The menu includes Thai Hot Chicken and burgers.

Gyros King is serving Greek and Cypriot street food, and already has a loyal following. The family business is owned by Thanos Lemonidis, who has been around Denver’s food and entertainment scene for a long time. Gyros King has been a food truck and a pop-up concept elsewhere.

Purisima is named for the slang word for food on the grill and offers Mexico City-style street food from a native of the city and 30-year career chef. Diners will find street tacos, including al pastor, pork belly, chicken tinga, along with flautas, street corn and mini chile rellenos.

Pesto is a Miami-based Italian concept. The menu includes everything from mozzarella sticks and garlic bread to Caesar salad and spaghetti chicken Alfredo. PokeWe specializes in poke bowls made from tofu, salmon, tuna and teriyaki chicken. Rock N Lobster Roll from chef Andrew Harri adds twists to New England seafood classics.

Grange Hall

Grange Hall, at 6575 Greenwood Plaza Blvd. in Greenwood Village, is co-owned and run by well-known Denver chef Troy Guard, who uses the building to try out his own concepts in addition to bringing in other eateries.

This month, Guard is adding Little Chingones, a smaller-scale version of his Los Chingones Mexican concept, which has locations in Denver and Fort Collins. The menu includes burritos, bowls, tacos and starters that can be paired with beverages from the in-house brewery, Little Dry Creek.

The second new addition is Champagne & Charcuterie, founded by Karen Kirkland in 2020. It offers handheld charcuterie and sandwiches to dessert platters and large grazing tables. Menu items include blackberry burrata crostini with mint on a toasted baguette, and a prosciutto sandwich with tomato, arugula and fig jam aioli.