Wash Park French eatery making way for something ‘a little more fun’

The entrance to Au Feu Brasserie in West Wash Park. (Maia Luem)

A French restaurant in West Wash Park has closed its doors, but its ownership plans to debut a new concept in the space this spring.

Jared Leonard, owner of Au Feu Brasserie at 81 S. Pennsylvania St., told BusinessDen the restaurant’s fine-dining nature just wasn’t working.

“The amount of time and food costs in fine dining, it’s just a format that’s kind of dying out,” Leonard said. “It’s hard to do in the current economy.”

Leonard opened Au Feu in January 2021, after the restaurant had a short stint in RiNo’s Zeppelin Station food hall. Before that, he’d operated Budlong Hot Chicken in the Pennsylvania Street space.

Au Feu offered small plates such as poutine and grilled oysters in the $12 to $25 range, according to a menu still posted on the window. Entrees ranged from $17 for fried chicken to $30 for steak frites.

Leonard said he’s pivoting to launch a French cocktail bar in the space.

“It will be more of a cocktail bar with small plates, instead of a full-service restaurant with cocktails,” Leonard said. “A little more fun, a little more playful.”

In addition to Au Feu Brasserie, Leonard founded SSC Hospitality Group and Colorado-based Campfire Concepts, which operates five Colorado restaurants.

The entrance to Au Feu Brasserie in West Wash Park. (Maia Luem)

A French restaurant in West Wash Park has closed its doors, but its ownership plans to debut a new concept in the space this spring.

Jared Leonard, owner of Au Feu Brasserie at 81 S. Pennsylvania St., told BusinessDen the restaurant’s fine-dining nature just wasn’t working.

“The amount of time and food costs in fine dining, it’s just a format that’s kind of dying out,” Leonard said. “It’s hard to do in the current economy.”

Leonard opened Au Feu in January 2021, after the restaurant had a short stint in RiNo’s Zeppelin Station food hall. Before that, he’d operated Budlong Hot Chicken in the Pennsylvania Street space.

Au Feu offered small plates such as poutine and grilled oysters in the $12 to $25 range, according to a menu still posted on the window. Entrees ranged from $17 for fried chicken to $30 for steak frites.

Leonard said he’s pivoting to launch a French cocktail bar in the space.

“It will be more of a cocktail bar with small plates, instead of a full-service restaurant with cocktails,” Leonard said. “A little more fun, a little more playful.”

In addition to Au Feu Brasserie, Leonard founded SSC Hospitality Group and Colorado-based Campfire Concepts, which operates five Colorado restaurants.

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