DU alumnus Alex Comisar, along with business partner Johnny Coast, and Jensen Cummings, executive chef at ROW 14 Bistro & Wine Bar, will be opening a quick-service meatball restaurant in the DU neighborhood this summer.
The collaborative concept was born two years ago, when Coast and Comisar, who earned a degree from DU’s Hotel, Restaurant and Tourism Management program in 2007, saw a meatball restaurant in New York City and thought it could be successful in Denver.
“Through a ton of research they found that the meatball concept had seen some success in New York as a hipster foodie restaurant, but they saw potential to reach a broader audience,” said Cummings.
No specific address or launch date have been settled, but Cummings said he and his partners are certain they will open their first of many meatball shops in the DU area.
“[We are] pushing hard now to finalize some last details, put some ink to a lease and then it will be 120 days until doors open,” said Cummings.
Cummings said the DU area has all the factors he was looking for to open a successful location.
“It has students, businesses and residences within walking distance, and [it has] street traffic,” said Cummings.
Despite high turnover rates of some restaurants around DU, such as the recent closure of Tokyo Joe’s, the business partners said they believe they have developed a strong foundation for a successful long-term business, according to Cummings.
“I think the lack of parking has attributed to the high turnover that we’ve seen between Asbury and Evans on University,” said Comisar. “We have been searching for locations that have reserved parking for the space or are set in a shopping center that have plenty of parking. We will also provide a to-go area by our cashier that allows customers a place to sit and wait for their orders, to make the process easy and comfortable.”
The food offerings will range from between $6-7.50, with sides starting at $3.
The fast-casual spot will also have food and space available for fast-paced, grab-and-go customers, while also providing seating for 40-50 dine-in patrons.
The meatball eatery will largely feature a ‘create-your-own’ selection, where diners can chose their own sauce for the meatballs, bread and toppings, including an assortment of hot and cold sauces, roasted red peppers, carmelized onions and cheese. Cummings said he has been developing his recipes for a number of months, settling on a number of fixtures for the menu, including Adobo chicken meatballs, quinoa-and-black-bean balls and a sweet Italian pork version.Additionally, all balls offered will be gluten-free.
“Gluten-free food products are some of the fastest growing in the country,” said Cummings.
The restaurant will have a beer and wine license, with expected hours of operation between 10 a.m. and 10 p.m.
When Comisar was prepared to move forward with the initial idea and needed to find someone to produce the food, he approached Cummings, whom he had met while they both worked at TAG restaurant, located on 15th Street and Larimer Street in lower-downtown Denver.
According to Comisar, Cummings will provide the culinary inspiration for the new meatball shop while maintaining his current job at ROW 14.
“The three of us have been working hard to develop our own skill sets, develop professional relationships and an understanding of the food scene in Denver,” said Cummings.
Comisar said he believes going to DU has benefited his career.
“Going to DU gives you a certain advantage to other kids,” said Comisar. “People in this town know DU and know the HRTM program.”
