When it comes to wine and cocktails, most people enjoy heavier ones in the winter when it’s cold and lighter ones in the summer when it’s hot. The same goes for food. But there’s one snack that pairs equally well with both, no matter what the season: cheese.
Last week, a busy Denver restaurant group opened Bar Amorina inside the Clayton Hotel in Cherry Creek. The spot features cocktails with an Italian accent, wines, spritzes, and a “bar” dedicated to burrata, mozzarella di bufala (made with buffalo milk), or fresh-pulled fior de latte (mozzarella made with cow’s milk) and various sides, oils and accompaniments.
Located at 231 Clayton St., in the former Kini’s space, the new cafe, which gets its name from the Italian phrase for “little love,” also offers small plates like pizzas, crudo, prosciutto and pasta.
“We want to showcase my love for cocktails. And Max’s love for Italian food,” said Nicole Lebedevitch, the beverage director and managing partner for the Culinary Creative restaurant group, referring to the company’s chief culinary officer and chef Max MacKissock. “He lived in southern Italy and has a passion for the food and lifestyle.”
Culinary Creative — known for restaurants like A5 Steakhouse, Mister Oso, Bar Dough and the newly opened Magna Kainan, also runs two other bars in Cherry Creek, Ay Papi and Forget Me Knot, and like those, Bar Amorina’s focus will be on the beverage menu, Lebedevitch said.
And while there will plenty of spritzes and negronis, there is also a full range of cocktails that are “inspired” by Italy, she said, rather than straightforwardly Italian. For example, “You wouldn’t go to Italy and have an espresso martini, but we are putting one with amaro on our menu.” Another classic, with an Italian twist, is the martini with olive oil-washed vodka or gin.
As for the cheese, there is the soft elegance of the mozzarella di bufala, the textural thrill of the burrata, and the warm, sponginess of the hand-stretched mozzarella. That last one may be unfamiliar to many people; it consists of warm cheese curds that are created in-house. All three varieties will be offered with different toppings: tomato confit, basil, balsamic ponzu and olive oil; pepperonata and salumi vinaigrette; or orange olive oil, tangerine and Calabrian pepper.
Bar Amorina will celebrate its grand opening on Jan. 25. It will be open from 3 p.m. to 1 a.m. every day after that — serving food until midnight.