There’s good news and bad news for fans of the food at Number Thirty Eight.
Split Lip, the scrappy eatery inside the sprawling indoor-outdoor bar and stage, is “taking a nap for the time being,” according to chef and founder Adam Branz. But Branz and his staff, including executive chef Cameron Tittle, are staying on board and adding new regional dishes to the menu. In fact, Branz is now the culinary director for Number Thirty Eight’s parent company.
“It made more sense for Number Thirty Eight and their growth plan to internalize their food program,” Branz told The Denver Post via email, adding that the partnership is very strong. “I would like to bring Split Lip back at some point, but for now, I have my hands full.”
Number Thirty Eight in RiNo. (Provided by Number Thirty Eight)
The new menu at the 20,000-square-foot River North Art District venue, 3560 Chestnut Place, includes an updated list of famed dishes from around the country, many with a twist — which is what Split Lip had already been doing. They include a New York-style Chicky Parm sandwich with arribiata sauce; a Louisiana cod po’ boy; a smoked lamb Chicago Italian “beef”; Colorado sloppy joe sliders made with elk meat; and a California patty melt with onion and smoked mayonnaise.
There is also the mac ‘n’ cheese with a full smoked bison rib sitting on top — which debuted during the National Western Stock Show. Designed by Tittle, it also includes white cheddar sauce and red pepper pesto. “We strongly believe it will be a staple going forward,” Branz said.
Split Lip’s signature lineup of smashburgers — which made The Denver Post’s list of the best burgers in town — is gone, however, replaced by several different smashburger creations. The smoked wings and cheese curds are still in place. In addition, Number Thirty Eight is rolling out a budget-friendly happy hour menu available weekdays from 3 to 5 p.m.
Number Thirty Eight is owned by the Numbers Holding Co., which is planning to build a second location in Littleton and also opening a hat store/cocktail bar on Tennyson Street.
“The move to bring everything in-house helps to streamline our operations, while also minimizing any confusion between the brands,” said Spencer Fronk, co-founder of Number Thirty Eight, in a statement.
The new menu debuted this week.
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