Coral Room

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3489 W. 32nd Ave
Denver, CO 80211
303-433-2535
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Description:

Coral Room is the brainchild of Executive Chef John Nadasdy and builder Nick Mystrom bringing a fresh new taste to Denver. With a menu influenced by Asia and the Pacific Rim and an upscale yet come-as-you-are atmosphere, Coral Room is the place NW Denverites go for great food and better company.
Coral Room dishes emphasize healthy, hearty cuisine with value in mind. The dining room possesses a hip, contemporary atmosphere which is built around a unique horseshoe-shaped bar. The space is accented with soft lighting and lounge music evocative of Manhattan. Add to the mix a well-conceived wine list and pineapple-infused sake, and the Coral Room reflects a unique balance between form and function.

Co-owner John Nadasdy, a 13 year Colorado resident, was most recently Executive Chef at Coral Room but has passed that title onto chef Kevin Grossi. John's unique culinary creations have won accolades in several national publications including Bon Appetite and Dining Out Magazine. The Coral Room will showcase John's unique blend of Asian/American flavors in an unique retro-urban ambience. Co-Owner Nick Mystrom, former professional football player and current owner of ALCO(Alaska-Colorado) Construction, designed and built the Coral Room around a retro-urban theme. The unique and lush design of the Coral Room, when coupled with the unique culinary creations of Chef Nadadsy are sure to create a lasting impression on the Denver restaurant scene.

New chef, Jeremy Wilson: "Life in Louisiana revolves around food. My first 18 years in Ruston LA was no exception. I remember the peach festivals in July and the crawfish festivals in May and Sundays were all about big home cooked meals.

Shortly after moving to Colorado in 1999, I was sucked into the restaurant industry. I began working as a dish washer in Winter Park to facilitate the life as a ski bum. I fell in love with cooking and decided to attend The Art Institute of Colorado in Denver in 2001.

I have had the opportunity to work with the best chefs of the West here in Denver for the past decade. Some of the local favorites include: Dazzle, Panzano, Solera, Montecito and Highlands Garden Caf. Ive learned a few things and have been able to formulate my own philosophy concerning food. I believe a good meal has a few key factors: fresh seasonal ingredients, a passion for highlighting those ingredients and a lot of love mixed into the pot. My main goal in creating new dishes is letting the ingredients shine. A tomato should taste like a tomato. A plate should be a celebration of the season; of the harvest at hand. I also believe chefs have a responsibility, especially today, to use their ingredients wisely and to be aware of where they came from and how they were produced. Every kitchen that I have the opportunity to manage will strive to hit that mark."