A unique, eclectic, contemporary bar and grill in Denver’s River North District.
Located within the Source, a reclaimed 1880’s foundry turned new epicurean marketplace in Denver’s River North District, Acorn boasts Chef/Owner Steven Redzikowski’s eclectic, contemporary American cooking in an approachable, family-friendly format, alongside Beverage Director/Owner Bryan Dayton’s ingredient-driven cocktails, and handpicked selection of artisan wines and beers.
Similar to its critically acclaimed sister restaurant in Boulder, OAK at fourteenth, Acorn’s culinary and inspirational foundation is its oak-fired oven and grill, which produce a seasonal, ever-changing menu of craveable, family-style small plates and entrées. Guests will also find a selection of favorite dishes from the menus at OAK.
Steven, Bryan and their team at Acorn are proud to be serving Denver, and look forward to welcoming you.
STEVEN REDZIKOWSKI – OWNER/EXECUTIVE CHEF
Redzikowski began his career at the young age of fifteen, working at the local pizzeria in his hometown in Upstate New York. After completing culinary school in Schenectady, NY, Redzikowski moved to Manhattan to work at the iconic Le Cirque in 2000, followed by a stint at three Michelin-starred, Jean-Georges. In 2002, Redzikowski moved to Aspen, C.O., where he joined the kitchen at the award-winning Little Nell. Shortly after, he leapt at the chance to help open Frasca Food and Wine in Boulder under the watchful eye of Executive Chef and Co-Owner, Lachlan Mackinnon-Patterson. It was here that Redzikowski met his future business partner, Bryan Dayton, who at the time was managing the Frasca bar.
In 2006, Redzikowski was given the opportunity to work under Chef Douglas Keane at the two Michelin-starred Cyrus Restaurant—thus picking up and moving to the Napa Valley. Two years later he returned to Aspen to take the helm as Executive Sous Chef at the Little Nell Hotel. Realizing he was eager to pursue something he could call his own, in 2010, Redzikowski reconnected with Dayton with the hopes that the two could partner on their own restaurant. That dream became a reality in March 2010, when OAK at fourteenth opened in Boulder to rave reviews from diners and critics alike, showcasing an oak-fired oven and grill, and a seasonally inspired menu utilizing locally grown ingredients.
In 2013, continuing with the spirit of serving seasonal, wood-fired, eclectic American fare, Redzikowski and Dayton opened Acorn in Denver’s the Source.
Redzikowski has been featured in several local and national publications including The Denver Post, 5280 Details magazine and Sunset, and was one of Restaurant Hospitality magazine’s 13 to watch in 2013. When he’s not in the kitchen at OAK and Acorn, you can find him at home grilling in his backyard.
BRYAN DAYTON – OWNER/BEVERAGE DIRECTOR
Bryan Dayton’s passion for mixology is reflected in his growing list of beverage awards and notable accomplishments. A bartender with over 15 years of experience, Dayton is also a certified sommelier and graduate of the Beverage Alcohol Resource Program (BAR) with honors. In addition to creating the beverage program here at Acorn, Dayton continues to manage and oversee day to day operations at OAK at fourteenth in Boulder.
Prior to operating his own restaurants, Dayton spent time working alongside Master Sommelier Bobby Stuckey at Frasca Food and Wine, where he met his now business partner Steven Redzikowski, who at the time was working in the kitchen under Chef Lachlan Mackinnon-Patterson. While at Frasca, Dayton also worked part-time as the Colorado brand ambassador for Domaine de Canton, all while managing his own cocktail catering service, Sweet & Sour Cocktails.
In 2008 Dayton started the Colorado chapter of the United States Bartender’s Guild (COBG). Every year he can be spotted at cocktail competitions demonstrating his creativity or using his experience and education both as a nationally acclaimed judge and competitor.
As the Co-Owner and Beverage Director for now two prominent restaurants in Colorado, Dayton continues to do what he does best—mixing unique spirits with of-the-moment seasonal ingredients to create innovative, yet accessible libations.
Acorn’s cocktails have been recently featured in a number of national publications including Bon Appetit and Details magazine. Dayton himself has also been featured in several prominent local and national publications, including Vanity Fair, GQ, Imbibe, Men’s Journal, 5280, Westword, and The Denver Post. When Dayton’s not in either of the restaurants or developing new cocktails, you can find him training for his next big high-elevation marathon.