"Denver now has a Snarfburger to call its own as the retro burger stand, which celebrated its grand opening on Wednesday, is now slinging burgers and 'frings' at 2535 Federal Boulevard near Jefferson Park in Denver. The self-proclaimed 'throwback burger shack' is the latest creation of Snarf’s Sandwiches founder and chef-owner Jimmy 'Snarf' Seidel, who opened the first (and until now only) Snarfburger near the CU and Naropa University campuses in Boulder six years ago. Like the Boulder original, the new Federal outpost, which Seidel said took a year-and-a-half to get up and running, is focused on serving up a simple menu of burgers, fries, custard and other burger stand staples at an affordable price point. The burgers, it’s $4.25 for a single and $6.25 for a double, are made with beef from the Peyton, Colorado-based Anderson Meat Company, which distributes all-natural beef from local ranches. They come loaded with traditional toppings, but Seidel recommends also adding a dash of his housemade giardiniera (a spicy Italian relish of mixed pickled vegetables). There is also a veggie burger and, in keeping with the burger stand theme, hot dogs served with cheese and bacon. However, two of the more unusual items on the menu are the pork chop and fried bologna sandwiches. The three sides are fries, onion rings and frings (a mix of the two). For dessert, there’s chocolate, vanilla and swirl frozen custard, which comes served in a cup with a choice of toppings that includes M&Ms, crushed Oreos, Reese’s Pieces and gummy bears. That custard is also used in shakes and concretes. The small restaurant, which maintains a simple burger stand vibe, features indoor counter seating as well as a colorful outdoor patio space. The Federal Snarfburger, which is open seven days a week from 11 a.m. to 9 p.m., will soon be joined by a second Denver location at 11th and Ogden Avenues in Capitol Hill. Seidel said he is in the processing of staffing that location and hopes to announce an opening date soon. He indicated more Denver area locations could eventually follow. 'We’ll see but I think we have a lot space for Snarfburger in town,' Seidel said. 'The response to the burgers has been fantastic and it’s right in line with what we do so I think we can have a lot of success with it.'" - Paul Albani-Burgio
