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| Monday, June 02, 2008 |
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Barfly Fishing: Upstairs @ The Lure
By Image Mag Staff @ 9:07 AM :: 334 Views ::
1 Comments ::  :: Nightlife
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wordplay: Orangepeelmoses.com
images: MLAphotonix.com
Kat Konecny is still getting her sea legs for marketing. Until Halloween, she was a cocktailer. Just another pretty face slinging drinks. That night, one of her regulars attempted to get her attention, accidentally fracturing her arm in the process. As the injury was work-related, diversifying her skill set was in her bosses’ best interest. Putting her good arm to work in the marketing department was how it started. Though the cast came off months ago, she’s since become an essential piece of the promotional puzzle. And with the recent opening of The Lure’s brand new upstairs, that puzzle just got a lot more interesting. Lucky for Kat, the place practically sells itself.
Operating a successful LoDo lounge is no cakewalk. The competition’s fierce. The Lure has never had a problem distinguishing itself from its peers, though. Consider a few of their most stunning décor elements: a “Rain Wood” bar top imported from Bali, cowhide upholstery imported from Italy and chandeliers composed of faux antlers. The overall effect alludes to an upscale mountain lodge. This is Colorado, after all. Why imitate Miami or New York when we’ve got so much natural mojo to go around? The most significant difference between The Lure and an actual mountain lodge is width. Lodges are normally large, while The Lure is one of those “hallway” bars. Fear not, though, closet claustrophobes, as their recently opened upstairs is spacious enough for all.
Assisted by Denver2Night and yours truly, The Lure premiered its upstairs in March. Office space was its primary previous function. The offices have since been shifted back to accommodate a bar, a modest dance floor and a private VIP party room. The place is akin to a lavish living room. Resident DJs include mashup up & comer Rex Buchanan, Matt Johnson and poptronica purveyor Alex Khadiwala. Keyed liquor cabinets for VIP bottle service tables are easily the upstairs’ most unique feature. Think mini-bars. After all, what if everyone at your table gets the urge to groove simultaneously? At The Lure, you can be sure your drinks are secure from hovering mooches.
Although it will rarely be available on the second level, The Lure’s menu is no joke. What once consisted exclusively of small plates was recently expanded by Chef Vittorio Sbrocca to include a handful of full-on entrées. Sbrocca honed his skills at Sketch, Aix and Black Pearl, before accepting his first head position at The Lure. Longtime staples such Lobster Mac & Cheese were significantly reinterpreted, whereas others are bona fide Sbrocca originals. I personally vouch for the deliciousness of the Arugula Salad (manchego cheese, prosciutto, toasted almonds, sherry vinaigrette), Lamb Lollypops (pomegranate glaze, shaved fennel salad), Braised Pork Belly BLTs (smoked tomato, micro arugula, whole grain mustard sauce) and Pan Roasted Flatiron Steak (mashed potatoes, caramelized onions, roaring 40s blue cheese, red wine sauce). Call it a hunch, but their Sunday Brunch, featuring Lobster Benedict and the Dr. Seuss-inspired Green Eggs & Ham, seems worth giving the time of day too.
Get Lured.
1434 Blake
TheLureLounge.com |
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| Comments |
 By
Michael Albert @
Monday, June 02, 2008 5:59 PM
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Sweet verbage my man... !
-MLA
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