We’re all about collaboration and community, creating and consulting on other projects. We not only want to push ourselves, we want to push our city and our industry. Here are some projects we have worked on bringing to life.
ACREAGE BY STEM CIDER, LAFAYETTE CO
IE Hospitality worked on this project from top to bottom. We joined an already robust company, Stem Cider, to bring their restaurant and cider bar to life. Starting with ideation, layout, design, and then all the way to menu and operations. We were proud to work with what would transform this area of Colorado to a culinary destination.
BECKON/CALL - DENVER, CO
Rhino has everything. So when our group was asked to join this unique design build concept we jumped at the opportunity to do something that would become iconic for the City of Denver. Transforming the unique property with two houses into different experiences that played with one another was the goal. It was also an opportunity to bring the first 18 seat chef counter to Denver. Our group helped develop and execute with Craig Lieberman, owner of 34 degrees crackers, and were lucky enough to help locate the team that would bring the concept to life.
SOURCE - MANHATTAN BEACH, CA
Amber Caudle is not your usual health enthusiast. She is an acclaimed chef, inspired social media influencer, and soon to be publisher. We have been proud to know her and frequent Source in Hermosa beach for years as a must stop place for juice and health foods that are delicious. We jumped at the opportunity to work on the soon to be opened Source Manhattan Beach. She did a lot of the heavy lifting but asked that our group help refine and layout the concept. Ideation, design inputs, and menu development were small contributions that will no doubt lead to another successful Chef Amber project.
UNIVERSITY OF DENVER, COMMONS - DENVER, CO
This historic campus has one goal in mind, to make the dining experience so relevant and important to the students and faculty that they never want to leave campus. Our group was tasked to work with a group of consultants and DU staff to help them achieve this goal of dreaming of a campus food hall fit for 2020 and beyond. We collaborated with the project by way of ideation, design, and flow and will continue to see the project through the construction and into the opening phase this year.
FAMILY JONES ASSEMBLY - OKLAHOMA CITY, OK
This larger than life restaurant and music venue became important for Oklahoma City the day it opened. Our group largely focused on the culinary aspects of wood fire cookery and dough development. We hosted their cooks in our own kitchens then became part of the opening team in Oklahoma. Watching the first plates come out of the wood fire oven led to many future ideas and programming around breads and pizza.
COMAL FAMILY FOOD INCUBATOR - DENVER, CO
This cutting edge non profit cafe was part of the Zeppelin brain child. Located in the Taxi development, Comal became an opportunity for the Focus Points organization to build a training program for immigrants and refugees. Id Est Hospitality jumped at the chance to work with this Focus Points to help train and bring the concept to life. From operations to execution we helped build and it became one of the most important projects that we had the honor to work on.
LOVE AND SALT - MANHATTAN BEACH, CA
If the historic Cafe Pierre was to be rebuilt by owner Guy Gabriele then there is no doubt he would want to not only honor the space but rather build a restaurant that could leave another mark on the Manhattan beach community in LA. By enlisting the talented Chef Michael Fiorelli and bar man Vincenzo Marianella there would be little work for our team to do. Our time was spent collaborating around recipe development and preparing to open with the team. We quickly became an integral part of the story and Guy delivered on his goal to win the community over once again.
CART-DRIVER - DENVER, CO
This was our team's first concept that broke away from our original flagship restaurant Basta. Born from a pizza on the Basta menu, Cart-Driver quickly became known as the first place you had to eat when you landed in Denver. From concept development, design, menu development and operations for the two years we made the most of the 650 square foot shipping container. Ultimately, it was a better fit for the team in place and we were proud to be a part of this Denver top dining destination.