This Week in Food. In Downtown. Coming and Going.

There is seldom a shortage of food news in Downtown Denver. Here is some you may have missed.

In just over a week, on Tuesday, November 8, Tom and Diane Coohill will debut their long-anticipated restaurant called…Coohills! It’s at 1400 Wewatta overlooking Cherry Creek. The menu will be French-influenced with a heavy reliability on local ingredients. Tom Coohill has trained with the best, here and abroad, and is an award winning chef. The restaurant will feature an exciting layout complete with patio and fire-pit, private rooms and a community chef’s table. Later in November, they will also offer lunch service. You can see the menu here. And, take note, many private and holiday functions are already booked!

Meanwhile, over on Blake Street, 8 Rivers is closing. It won’t be easy to replace a spot where you could eat terrific jerked chicken, watch the Boston Red Sox, drink from a huge selection of Jamaican rums and listen to Bob Marley music. Good luck to Scott and Wanda!

Just over the bridge in Highlands, Jeff and Marc Bauman have opened the Pig & Block Charcuterie, 3326 Tejon. This shop features meat. House-made sausage, small and local craft charcuterie, locally raised and locally butchered pigs and such. It’s a true butcher shop in a newly demanding neighborhood…and close enough to Downtown residents. You can read about them at Facebook.

And, while the hammers and saws are demolishing what was the inside of Dixon’s, just down Wazee, more meat news. Charlie Palmer is keeping the windows covered on his project in the former Big Game space. Last reports were still promoting a late November opening for District Meats. And, later, more pizza for the neighborhood.