Hop Alley’s Revival

By Sean Kenniff | Briana Balducci

By

Sean Kenniff
Briana Balducci
Cai: Steamed Eggplant, Sichuan Bean Sauce, Cooling Salad, and Crispy Garlic
Cai: Steamed Eggplant, Sichuan Bean Sauce, Cooling Salad, and Crispy Garlic

Named for the moniker given to 19th century Chinatown (located in what is now the Ballpark Neighborhood of Denver), Restaurateur Tommy Lee’s Hop Alley is a modern take on Chinese cuisine—contemporized through cocktails. The food is excitingly authentic-ish (thanks to Chef Todd Somma), and complemented by a sophisticated, funky cocktail program with a covertly Asian touch. “We wanted our bar program to be well rounded and modern, and loosely based around Asian ingredients,” says Lee. With Wu-Tang blaring in the background, Lee and his team are serving sesame-infused Negronis, Bubble Tea-style Batavia Arrack cocktails complete with peel-back foil lid and straw, and Kalamansi punch. If you’re lucky, Lee might even pour a Fino Sherry-lime-honey-Drambuie filled porron down your gullet as you “cheers to the new Chinatown.” 

 

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