A Denver restaurant known for upcycling produce scraps and wilting herbs into savory dishes will close next month, its owners announced Friday.
Chef Terence Rogers and Holly Adinoff, the husband-and-wife duo behind Sullivan Scrap Kitchen, at 1740 E. 17th Ave., said on Instagram that “the lasting impacts of COVID have been difficult to overcome.”
Because of that, “paired with some major life transitions, we came to the painful decision that it’s time to close this chapter,” they added. Their last day open will be Aug. 2.
One of those life transitions is the pending birth of the couple’s first child, they said. Another is their desire to open a “gourmet edible cannabis line.” They plan to launch the business this fall.
The Denver Post emailed Sullivan Scrap Kitchen Monday with a request for comment. (We’ll update this story if we hear back.)
Sullivan Scrap Kitchen opened in the City Park West neighborhood in 2020. According to their statement, Rogers and Adinoff will continue to operate TBD Foods, the catering company from which they salvaged leftover products and later turned into ingredients for the restaurant. They developed partnerships with Slow Food Denver, Denver Food Rescue, Zero FoodPrint, Women in Sustainability, and their approach garnered headlines for its emphasis on wasting less food.
Lamb trimmings, pistachio crumbs, kale stems and the fleshy insides of russet potatoes have all been incorporated into the restaurant’s menu. So have bruised herbs and stored egg yolks. Over the years, Rogers and his team devised seasonal gnocchi plates, a lamb carbonara with handmade tagliatelle noodles and pesto bruschetta.