Eat Drink
Does Morin deliver on its promise of serving
“super dope French food”? PAGE 62PHOTOGRAPH BY MATT NAGERA STUDY IN
CONTRASTS
Elusive yet welcoming.
Elegant but relaxed. Old
made new. Restaurateur
Steven Waters’ three-
month-old Dairy Block
cocktail bar, Run for the
Roses, is a subterranean
spot where contradic-
tions converge—and
harmonize. With the help
of Denver-based Gensler
architect Nick Seglie,
Waters refreshed the
space’s original 1880s
brick walls and timber
beams by painting them
in uplifting white, then
grounded the effect with
tufted leather chairs in
jewel-tone ruby and royal
blue. Antiques, includ-
ing an ornate 1920s bank
teller window turned
hostess stand, punctuate
the room, and a fresco of
roses at the entrance adds
a romantic touch. Run for
the Roses’ menus offer
similarly alluring juxtaposi-
tions: Food options span
from caviar service to a
Spam, egg, and cheddar
sandwich, while the 59
cocktail options include
updated classics such as
the Beachcomber’s Zom-
bie, made with three kinds
of rum and pineapple and
passion fruit juices. The
pièce de résistance is the
private Garland Room,
which is adorned with
vintage and brand-new
knickknacks, a record
player, and black-and-
white photos of the old
Windsor Farm Dairy that
occupied the building 100
years ago—a reminder,
along with the coupe in
your hand, of just how far
our former cow town has
come. —CHLOE BARRETTSa
ra
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oy
um
5280 | (^57)