Shark Sandwich Is on the Menu at Cap Hill’s Newest Restaurant | Eater Denver

"A Caribbean-inspired escape from the everyday created by owner Kevin Delk and chef Travis Messervey, this cozy spot channels island culture and the diverse influences of West Africa, East India and China into a lively, flavorful menu. Standouts include a Trinidadian “bake and shark” made with breaded spiny dogfish, pimento wood-smoked jerk chicken served with black-eyed peas and rice plus cabbage slaw and grilled pineapple, kale salads topped with fried sweet plantains, and a callaloo-style creamed taro root with coconut milk made using kale and collard greens; hot scotch bonnet peppers appear on nearly every dish. Coconut, pineapple, plantain, rice-and-beans and cornbread recur across the menu, allowing many dishes to be prepared vegetarian or vegan (though some proteins, like the jerk chicken, are best left as written). Mornings feature donuts and chicory coffee at a sidewalk grab-and-go window and street-facing cafe, while evenings unfold in an industrial-chic bar where cocktails—often served in halved coconuts—use adventurous ingredients such as serrano peppers, Andy Capp’s Hot Fries–infused tequila, hibiscus and tamarind syrups, and cream of coconut. The restaurant opened for dinner on January 27, with all-day service beginning January 29." - Josie Sexton