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Patxi Azpiroz, who’s already unleashed two Patxi’s Pizza parlors in Denver — one in Englewood, and a second in Cherry Creek — is about to make it a hat trick: In late fall, he’ll open a third Patxi’s piehole palace in Uptown, at 1598 East 17th Avenue, next door to Olive & Finch Eatery, Bakery & Market, a new venture from Mary Nguyen, the chef-owner of Parallel Seventeen and Street Kitchen Asian Bistro. The third Patxi’s, like Olive & Finch, is taking up residence in a new development called Ascent Uptown — and it’ll be the largest in the store’s string of Denver locations.
See also: Patxi Azpiroz, chef of Patxi’s Pizza, on eating fried worms and pesto pizza proposals
“We love the demographic in Uptown — the population of young families and young professionals — and the neighborhood has a lot of character, plus it’s super-artsy, so we think it’s a great fit,” says Azpiroz, adding that the 4,200-square-foot space will include an open design scheme, a temperature-controlled, canopied patio with an indoor-outdoor bar and roll up garage doors.
The interior, he says, will boast open ceilings, “haiku” fans, reclaimed woods and wainscoting, custom-made tables and a dozen beer taps, most of which will trumpet Colorado brews. “The design is similar to our other stores, with lots of reclaimed materials, including tables made from old bowling alley floors, and the menu is the same, too, but this location will feature more tap beers than we have in the other locations, and since Colorado has so many great beers, the majority will be local,” notes Azpiroz.
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Azpiroz also has plans to open an outpost in Boulder. “The Cherry Creek and Englewood locations are doing fantastic — guests seem to really love us and the fact that we give back to the community 52 weeks a year — and I think we’d do well in Boulder,” says Azpiroz, who adds, too, that he just returned from a two-week trip to Italy, where he spent some time in various kitchens perfecting his pizza-making artistry. “I got to make a lot of wood-fired pizzas along the way, and as a result, I think my dough-stretching skills are a lot better, and you’ll notice it in our crusts, which are crispier,” he reveals.
Azpiroz hopes to be open by mid-November — and definitely before Thanksgiving. “It’s going to be awesome, just like our other stores,” he promises.
