The fires are lit at The 404 Kitchen’s new location, as the Gulch staple will be ready to show off its new home starting tomorrow night.
Following the soft opening of its downstairs counterpart Gertie’s Bar at the 404 earlier this month at 507 12th Ave. S, executive chef and partner Matt Bolus, chef de cuisine Luke Williams and their team are preparing to tee off on a new menu filled with old favorites and some new additions.
With a much larger kitchen comes new opportunities and an expanded menu (see below). Whereas before it was broken down into four different sections, there are now six (including dessert options not shown). There is now a trio of salads between the starters and mains, as well as three large format options, good for sharing between two or three people. And purists need not worry, as popular dishes, including the burrata, scallop toast, dry aged beef tartare and the Anson Mills cast iron cornbread, still make the cut.
The dining area itself has undergone mainly cosmetic retooling, bringing back a little more of the industrial feel of the space. Seating for 70 is available in the main dining room, with an additional 40 in a lofted dining area and another 60 in the private dining space.
Initial hours will be 5 to 10 p.m. Monday through Thursday and 5 to 10:30 p.m. Friday and Saturday.