Syrup

About the Syrup Restaurant in Cherry Creek: Tim Doherty wanted out of the bar business, and after running Lodo's Bar & Grill for sixteen years, who can blame him? "I was so over getting home at 3 a.m., and I wanted an enjoyable social life," says Doherty, who ditched the bar scene for the breakfast beat, when he opened Syrup last week in the former Egg Shell of Cherry Creek space at 300 Josephine Street. "I was in Vero Beach, Florida with my dad having breakfast at a place called the Lemon Tree, when I just knew that I was done with bars and wanted to do a breakfast joint instead," recalls Doherty, who hired Thomas Willis, the opening chef of the Twisted Olive, to run the galley. Willis, who has also worked for Rock Bottom Brewery and LoDo's, is a guy after my own heart. "Butter and bacon drippings are king, here," declares Willis, who's originally from Brooklyn. "My kitchen," he insists, "is all about scratch cooking. You can't buy flavor, or depth, or my heart if the food is pre-made." To that end, Willis makes his own beignets, corned beef hash (which is awesome), green chile studded with pork (also excellent), hollandaise sauce and syrups, including a tart green apple-cinnamon and a lush buttermilk syrup.

Syrup

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