![]() ![]() It's all over the place, which I do enjoy." " very seasonal and really just creating various styles of cuisine: Mexican, Mediterranean, Asian. "I focus a lot on as local as possible," she says of her cooking style, citing Altius Farms, River Bear American Meats and Mountain Man Micro Farms as suppliers. The restaurant came through those operational challenges gracefully, if not painlessly, and now Nichols is happy to be focusing on the regular work of running a kitchen instead of endless 180s and course corrections. ![]() Table 6 By that, she means Table 6's slog through late 2020's COVID capacity restrictions. "I sat down and had a chat with Aaron," she recalls. She'd known Table 6 owner Aaron Forman for about fifteen years, and while dining there one night, she discovered that the restaurant was currently without a chef. "There wasn’t a lot of catering going on, for sure," Nichols says of 2020, in what may be one of the great understatements of the decade. But in September 2020, she quietly re-entered the restaurant world by joining the team at Table 6. "I needed a break," she says of leaving restaurant kitchens for that catering gig in 2018. Since then, she's had stints at RiNo favorite Fish N Beer, Tammen's Fish Market in the Denver Central Market and as a caterer. Her pedigree in Denver's restaurants stretches back to 2007 at Elway's, where she was executive chef until 2016. Table 6 has survived four different presidential administrations, the rise of social media and a global pandemic - and it's still going strong under its current chef, Aniedra Nichols. It's the same year that Yelp and Facebook launched. ![]() That's so long ago that the exact opening date is buried under the weight of the entire internet and doesn't pop up on a Google search. Table 6 is old enough to vote the eighteen-year-old restaurant at 609 Corona Street has been holding court in the same cozy spot off East Sixth Avenue since 2004. ![]()
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