Across from Governor’s Park is a lovely patio that has been peppered with patrons either chatting over coffee, reading, or working on their laptops for the last couple of months, ever since Ivy on 7th took over the space that used to belong to Lala’s, Sparrow, and other editions of Denver’s foodie scene. Ivy on 7th is owned by the same restaurant group as Angelo’s Taverna (on 6th Ave. and in Littleton), Gold Pan Saloon in Breckenridge, and the infamous Carboy Winery, which will make its Denver debut sometime in August, once the corner space on 7th and Logan and the former Governor’s Park Tavern are reinvented as a wine bar and restaurant.
Ivy on 7th bears little resemblance to its former establishments, as the team discovered sources of light that had been covered up by years of paint layers. Chef Rebecca Weitzman—who has cooked locally at Mizuna, Luca, the now-closed Café Star, and then restaurants in Brooklyn and New York City, and who competed on Iron Chef America and won Chopped—explains that Ivy on 7th has a clean, sunny space that is reflected in its menu. From its vegetal and bright space to its menu, Ivy on 7th boasts comfort for everyone, as it is approachable and affordable yet also high quality. It intentionally cultivates a neighborhood vibe that is a signature of Capitol Hill and exemplified by Angelo’s. It advertises itself as a “gathering spot,” which is fitting, considering its open kitchen, interior floor plan, and patio that are seemingly always filled with groups of people regardless of the time of day. The open kitchen, exposed brick, modern light fixtures, and vegetal flourishes establish that approachable, simple, and fresh atmosphere Rebecca says is illustrated in the restaurant’s name and replicated on its menu.
Herbivores and omnivores alike can find plenty to eat on Ivy on 7th’s menu. Some fan favorites include the Lemon-Ricotta Pancakes (gluten-free), Ivy Cristo (a play on the Monte Cristo, but lighter), Daily Local Egg & Vegetable Scramble, and the seasonal toasts and quiche. Their bagels are especially impressive and reflective of the time and energy Rebecca spent in perfecting the New York recipe in the Mile High altitude. Everything is baked and cooked in house besides the sandwich bread that comes from City Bakery. Stop by for a meal, Carboy wine, or a pastry paired with a Pablo’s coffee cappuccino; just be sure to make it in before 2:30 pm on weekdays or 3:00 pm on weekends!