Lyons leaving Nosh
Shane Lyons, the chef behind our Best Of voters' favorite tapas, appetizers and innovative menu, has departed Nosh (121 S. Tejon St., nosh121.com).
According to manager Tyler Schiedel, Lyons' two-year agreement expired, leaving him free to make a jump. That jump involves a move to Brooklyn, where Lyons is "exploring some really exciting culinary options," in his words. The former child actor and The Next Food Network Star competitor says he'll also help a friend produce a film.
Schiedel says Nosh has promoted Nathan Dirnberger to interim kitchen manager to replace Lyons. Aside from a daily chilled soup that Dirnberger is responsible for creating, nothing from the current menu will change immediately. Dirnberger just graduated from Pikes Peak Community College, which he recently represented at the American Culinary Federation Western Regional Conference, competing for Student Chef of the Year.
You may recall Coffee & Tea Zone's "Zoneberry" launch in mid-2007, an admitted knockoff of the Pinkberry (pinkberry.com) trend that exploded with celebrity hype in L.A. and New York City a year or so prior.
Now the real thing has arrived. Our very own Pinkberry store opens Thursday, June 16, at 7335 N. Academy Blvd., with free samples, giveaways and more from 5 to 9 p.m. Regular service begins the following day, and daily thereafter, from 11 a.m. to midnight, Sundays through Thursdays, and until 1 a.m. on Fridays and Saturdays.
According to owner Wes Becker, who also runs two Denver Pinkberry shops with business partner Scott Adams, nearly 1,000 people showed up for his May 2010 grand opening on Colorado Boulevard. The product's popularity continues to expand internationally, now under the fold of Maveron, whose co-founder is Starbucks CEO Howard Schultz.
As big as all that is, "We want a relationship with our customers," says Becker. "We call it swirling and connecting."
He adds that Pinkberry distinguishes itself with yogurt made fresh in the store daily, and with fresh-cut fruits. See the nutrition page on the corporate website for a full ingredient list by flavor: Sugar content is high, but calories are relatively low.
Old hats returning
Having lost former chef Josh Beemer to the soon-to-open Rabbit Hole Dinner & Drinks, Jack Quinn Irish Alehouse & Pub (21 S. Tejon St., jackquinnspub.com) just welcomed back original chef John Tutko and one of its early sous chefs, Dana Rollins. General manager Ivette Gallegos says to expect "old-time favorites to reappear" as the entrée section is pared down "to focus on our more popular Irish traditions."