Fueled by the explosive demand for quality, accessible, and memorable food experiences in Denver’s booming RiNo neighborhood, Rye Society, a contemporary Jewish delicatessen, is set to open in Q1 2018.
Located in the former Hutch & Spoon space at 3090 Larimer St., Rye Society will open with an unrivaled pedigree. Owned and operated by fourth generation Colorado-native Jerrod Rosen, a French Culinary Institute trained chef who honed his front of house hospitality skills at the three Michelin-starred restaurant Per Se with Thomas Keller, and later with dining guru Danny Meyer at the award-winning Tabla Restaurant in New York. Rye Society will also open with the expertise of legendary local Chef Ryan Leinonen, who met Jerrod while they both worked at Denver’s vaunted Colt & Gray.
Rosen’s family presence in the Denver dining scene is nothing new. His paternal grandfather owned Rosen’s Grocery in the 1930’s, while his maternal grandfather owned the Oasis Drive-in on Colfax and Williams in the 1960’s.
Leinonen, the former owner/operator at Denver’s Ballpark Neighborhood restaurant Trillium, Executive Sous Chef at Denver’s award-winning Colt & Gray, Executive Chef at Root Down, and Chef de Cuisine with The Kitchen Group, has designed a comprehensive and compelling menu for Rye Society, which includes Carnegie Deli pastrami flown in from New York City and housemade Rye Society Pickles, based on a recipe passed on through Jerrod’s family, in addition to other Jewish deli staples, served with a modern interpretation.
Rye Society will move into the lunch menu at 11am, while keeping the breakfast items available all day.
Rye Society is a neighborhood delicatessen offering gourmet, made-from-scratch Jewish cuisine, using old family recipes with contemporary updates.
We offer the best of traditional Jewish comfort food, in the heart of Denver. Rye bread is baked in–house daily; pastrami is flown in from New York City; condiments, butters, cream cheese and soups are all made in-house. Salads and grain bowls are made freshly on the spot.
Rye Society is open for breakfast and lunch weekdays, and serves brunch on weekends. The menu is unfussy, with the priority being uncompromising food quality. Here you will find incredible breakfast sandwiches, egg bowls, and a housemade granola and oatmeal bar, with a variety of fresh fruits, nuts and honeys. Lunch options include homemade sandwich and salad options to eat in or take out, as well as an extensive salad and soup bar.
Rye Society is run by the best people in the business. Owned and operated by fourth generation Colorado-native Jerrod Rosen, who is a French Culinary Institute trained chef who honed his skills at the three Michelin-starred restaurant Per Se with Thomas Keller, and later with hospitality guru Danny Meyer at the award-winning Tabla Restaurant in New York City. Rye Society’s Executive Chef is legendary local Chef Ryan Leinonen. Jerrod has also partnered with his cousin and Denver-area marketing veteran Justin Kutner to spread the word about Rye Society.
EARTH- AND DIET- CONSCIOUS
We look first to local farmers and producers to source the exceptional food we offer. Minimizing food waste is a priority, and we make the most out of the ingredients we have in-house. We have many Gluten Free, Organic and Vegan options to help guide the refined diets and palates and needs of today’s diner.
Jerrod Rosen has restaurant hospitality and Commercial Real Estate in his blood. His father's parents ran Rosen's Grocery store in Denver in the 1930's before transitioning into Commercial Development. His Great-Grandmother operated Rosen's Kosher Cafe, in Denver for many years. His maternal grandfather owned The Oasis Restaurant in the same city and later joined Jordan Permutter and Co. as one of their top leasing agents for over 40 years. Born and raised in Boulder, Colorado, Jerrod learned the restaurant business at several of Boulder’s top restaurants while learning the real estate business at his father’s Property Management company, Sierra Cos. After earning his degree from the Leeds School of Business at CU, he graduated from NYC's prestigious French Culinary Institute with degrees in both Culinary Arts and Restaurant Management. Jerrod went on to work with Thomas Keller at three Michelin-starred Per Se, and later with hospitality guru Danny Meyer at the award-winning Tabla Restaurant in New York City. In 2007, Jerrod became Manager of Nizza Restaurant in New York City where he oversaw all aspects of the restaurant’s opening and operations. He was also the opening GM of Colt and Gray Restaurant in Denver when it was voted one of Denver's Best New Restaurants by 5280 Magazine, AGM at Anchor and Hope in San Francisco and manager of David Burke’s Primehouse in Chicago. Most recently, he helped open The Pump Room in Chicago within Ian Schrager’s Public Hotel with Executive Chef Jean-Georges Vongerichten. Eventually, Jerrod’s leadership experience and passion for Hospitality led him to establish KG Consulting, a division of Kudan Group focused on assisting restaurateurs in the opening, operation and selling processes of a restaurant. He has been involved in a wide range of consulting services including business branding, lease negotiation, development, openings, expansion, hospitality management and revenue analysis.