Kevin Delk’s favorite part of the restaurant business has always been the design process.
Delk, 48, is the owner of Tastie Concepts, the parent company of two restaurants in Denver: Bang Up To The Elephant in Cap Hill and Beatrice & Woodsley in Baker.
Over the last two pandemic years, the restaurateur said he’s had time to do some personal reflection. And now, he’s decided to put his restaurants on the market to focus on what makes him happiest.
“I’m looking to focus more on the sheer joy I get from the initial dreaming and devising of hospitality concepts,” Delk told BusinessDen in an email. “Most of my endeavors have started as a mix of theatrically-curated installation art pieces; artistic yet functional and nourishing expressions that invite everyone to participate. I want to explore this further.”
Delk opened Beatrice & Woodsley, a woodland cabin-themed wine bar with an upscale dining room, at 38 S. Broadway in 2008. He opened Bang Up To The Elephant, a colorful plant-filled Calypso-inspired restaurant named after Victorian-era slang meaning “properly done,” at 1310 N. Pearl St. in 2018.
He also used to own Two Fisted Mario’s Pizza, which he opened in 2000 at 1626 Market St., and Double Daughter’s Salotto next door. Both closed in May last year.
Delk owns Bang Up To The Elephant’s 6,225-square-foot building, which he purchased for $750,000 in 2015. He’s listed it for sale asking $3 million, according to a marketing brochure. The vegan restaurant is still operating, open every day but Tuesday.
“It’s no secret that I’m looking to step back from daily operations a bit and so a number of people have approached me who are truly interested in this dynamic neighborhood hub on Capitol Hill,” Delk said. “It’s a stand-out location with a happy-go-lucky restaurant operation.”
Delk leases the 4,000-square-foot space that Beatrice & Woodsley operates out of. He’s seeking $500,000 for the business and its assets, according to a marketing brochure. David Schneider and John Livaditis of Axio Commercial Real Estate are marketing it.
Beatrice & Woodsley has been closed since the start of the pandemic, but Delk said he plans to open it back up in the fall before a possible sale.
“Frankly, the ever-changing and rolling mandates imposed on restaurants during the first year of the pandemic were mind-numbingly frustrating, especially for a casual-fine-dining restaurant with 12 tables and no access to proper outdoor seating,” he said.
Delk said he’s spent more than most operators would or should creating his two concepts.
“If I were to do it again today, with today’s construction costs and constraints, I most assuredly wouldn’t,” he told BusinessDen.
Beatrice & Woodsley was his first “art project,” Delk said. The upscale restaurant is filled with several dozen Aspen trees, which Delk said were hard to find and transport.
Looking forward, Delk, who splits his time between Denver and New York City, plans to spend more time on the East Coast. He’s already been offering design, identity and operational consulting for years now, but wants to make it a full-time career.
“I like the behind the scenes approach, and I’m not interested in advertising my practice nor being approached by operations that are panicking or looking for rescue,” Delk said. “I enjoy the time leading up to an operator’s commitment, when they’re really exploring possibilities – as that’s when the dreaming can really be free-form, personal, and revealing.”
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