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|  | | Owner Tim Doherty stands in his new eatery, Syrup, located at 300 Josephine St. in Cherry Creek. Denver Daily News photo by Tad Rickman. |
Dripping with promiseBreakfast/lunch spot Syrup will eventually serve 60 flavors of syrups on a rotating basisWednesday, May 19, 2010 - Denver Daily News
When Tim Doherty would come home from bartending and managing Lodo’s Bar and Grill, it was 4 a.m. and he was hyped from a night of handling partiers and managing staff. With the breakfast hour quickly approaching, he began “tinkering” with recipes and found that he enjoyed making syrups, both fruity and sweet.
The experimentation eventually led to ideas for full-fledged menus and added up to 60 different syrup flavors Doherty will be introducing at his new restaurant, aptly named Syrup, in Cherry Creek, which opened mid-April in the former Egg Shell location.
Doherty’s and chef Thomas Willis’ 60 syrup flavors will be introduced gradually ? about seven at a time ? for patrons to savor slowly at the new restaurant at 300 Josephine St. The most recent addition to the menu was the butterscotch apricot. Doherty said his syrup recipes basically involve mixing fruits and sweet flavors with maple syrup.“I kind of took the whole craze with infused vodkas and applied it to syrup,” said Doherty, explaining that his bartending expertise helped.
But he was also quick to point out that he does so in a way that keeps the sweetness to a minimum. He said the apple cinnamon syrup is pretty tart, but the others he has made to go down smoothly. “Most (of the syrups) are just so smooth you don’t even think they are sweet,” he said.
At Syrup, which serves breakfast 6:30 a.m. to 2:30 p.m. during the week and 7 a.m. to 3 p.m. on the weekends, patrons can order the unique syrups on the classic complements like pancakes, French toast and waffles (including gluten free options) or order a sampler of syrups with small pancakes and waffles for dipping and tasting.
Each table is brought complementary
muffins, made from a recipe Doherty’s grandmother added to the family cookbook, which he uses to make a few of Syrup’s dishes.“They are like a corn muffin but with brown sugar added,” said Doherty. “I just brought them back to life.”While the focus at Syrup is on, well, the obvious É don’t be fooled by the name. Syrup’s menu includes non-sticky breakfast items like eggs with potatoes and meat, yogurt and granola, and corned beef hash.
And though breakfast is served all day, starting at 11 a.m. Syrup’s lunch menu offers the classics, with burgers, salads and sandwiches. One of the most popular is the Thanksgiving sandwich, which Doherty described as delicious leftovers from the food-themed holiday, but really seems like the real feast itself, with turkey, cranberry aioli, stuffing, mashed potatoes and gravy atop whole wheat bread. Don’t worry, it comes open faced, so people can dive in without making too much of a mess.“We treat it like a dish rather than a sandwich,” Doherty said.
Doherty decided to go full-time with his nightly syrup fascination because he was tired of the late night-life that came with bartending and managing bars, which has been doing for 25 years. He started “whiskey slinging” at corner bars in Milwaukee, Wis., his hometown, and worked for Lodo’s Bar and Grill owners Chris Myers’ and George Mannion’s various restaurant ventures for 16 years.
“It really started out in my home kitchen and then I started piecing a menu together and bringing people into it,” Doherty said. “It’s different, getting up at five in the morning and getting done at 2:30 in the afternoon. It really is a better quality of life.”
Doherty had experience putting together new restaurants, having helped seven or eight friends start their own in the Denver and Milwaukee areas, like Lodo’s Mattie’s House of Mirrors. Doherty said business has been good, except the lunch thing hasn’t really caught on. With a name like Syrup, he is realizing that people think the restaurant only does breakfast. “Even though syrup is the focus, we really need to let people know we do lunch, too,” he said. |
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