![]() A Colorado native, Samokishyn began cooking at an early age and steadily worked his way up the culinary ladder. When it comes to the kombucha at Mizuna, it all comes down to expert brewer Adam Samokishyn. “I want people to leave laughing and making a reservation on their way out to come back because they had so much fun,” said Bonanno. ![]() Although each of his 10 restaurants in the Denver area is serving up their own unique menus and flavors, Bonanno’s mission remains the same across the board - creating happy people. Today, Bonanno is a world-renowned chef, entrepreneur and plays a heavily influential role in Denver’s food scene. The childhood inspiration Bonanno found in pizza would go on to lead him down a bright and wildly successful path in the culinary world. “I wanted pizza! You got free pizza if you folded 10 pizza boxes,” he said. ![]() The then young New Jersey native found his passion for food through none other than pizza. Not only are they delivering world-class plates at Mizuna, but thanks to head chef and kombucha expert Adam Samokishyn, they are now also brewing and serving up some of the finest kombuchas in town.įounder and owner of Mizuna, Frank Bonnano, got his start in the restaurant industry when he was just 14 years old. Consistently rated as one of the best dining experiences in the country, Mizuna is known for its American-style eats steeped in French tradition as well as for its first-rate service. Nestled alongside Vesper Lounge, the menu, which changes monthly, at this seemingly small and quaint neighborhood eatery, certainly packs a punch. The Lowdown: If you’re walking down 7th Avenue between N Grant Street and N Sherman Street, you will notice a strip of various restaurants, one being Mizuna.
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