While it is currently unclear as to when The Corner Beet will debut its bar program, a Facebook post from July hinted that the hostelry is quickly incoming. A What Now Denver interview with Founder Nikki Hazamy and The Corner Beet’s bar manager concerning the bar’s implementation and a possible remodel is forthcoming.
Hazamy started The Corner Beet in 2014 after first co-founding a cold-pressed juice company called Gypsy Juice. Gypsy came about when Hazamy detected a hole in the Denver market and pounced on the opportunity to patch it up. Now, her Corner Beet location — situated at 1401 N. Ogden St. — boasts a sturdy and satisfying menu loaded with toasts, breakfasts, salads, smoothies, bowls, vegan pastries, coffee, and, of course, juice.
The cozy eatery also plays home to live music and an eclectic collection of colorful wall art. Lucious, lively plants line the front windows of the cafe both soaking in the sun and providing patrons shade from it. The store is as romantic as it is well-managed, a quality evident not just in the soon-to-be cocktailery’s decorum but in its quality offerings and inexplicable aura as well. That said, this surely bodes well for the new bar program.
Article has been updated to include a What Now Denver interview with The Corner Beet Owner Nikki Hazamy:
WND: When will the bar program debut?
NH: Late September/ early October.
WND: What brought about the idea or desire to implement a bar program?
NH: The desire has always been there, but living and working in Capitol Hill for many years, there’s not much of an offering for a lowkey nightlife. With the uniqueness of what The Corner Beet already offers and the excitable daytime drink menu, why not elevate it to evening for spirits? The neighborhood has always been our biggest support and being open more hours with more offerings will bring a part of the community together in a new way.
WND: What are some examples of the new beverages that will be served at TCB?
NH: JD Somers, our bar manager, is excited to integrate our cold-pressed juices into the cocktail program. He’s really looking forward to using creative techniques to craft scratch signature cocktails that aren’t likely found around town. Incorporating a lot of herbs from our apothecary, we’ll be making our own house bitters and house botanical tonic syrups. We will also have a variety of NA options in addition to aperitifs and digestifs.
WND: Do you plan to make any other changes to the establishment?
NH: Not at this time.
WND: Which cocktail/bar creation are you most excited about?
NH: We’re excited about a lot of things, mostly our presentation, garnish, scratch ingredients, homemade syrups, and bitters, but JD has a signature coffee cocktail called Dark Side of the Spoon which features a cacao butter fat-washed bourbon.
WND: What is your hope for the bar program?
NH: To create an evening ambiance and community.
