BRUNCH Thursday - Sunday 9:30am - 3:30pm
OPEN DEC. 31ST FOR DINNER AND JAN. 1ST FOR BRUNCH.
CLOSED DEC. 26TH AND JAN. 2ND.
Fall Brunch Hours
We offer limited reservations. If you’d like to make a reservation and don’t see any times available or would like to make a reservation for over 6 people, please call us 720-242-6292 or email info@sullivanscrapkitchen.com.
Since we are a small restaurant with limited dining space, we do collect a credit card to secure your reservation.
No shows or cancellations less than 1 day in advance may be subject to a charge of $10 per person.
A 20% service fee is included in all bills, which helps us provide a sustainable and livable wage and benefits for our staff.
We are no longer using OpenTable Reservations. We will be using Tock for all future reservations.
Check out Sullivan Scrap Kitchen’s conversation with CBS on the importance of reducing food waste!
Sullivan Scrap Kitchen is a small family-owned restaurant with a focus on
creating a unique and delicious dining experience, while reducing food waste.
Our mission is to utilize and promote sustainability in local food practices, community partnerships, and our employees. We collaborate with community resources to decrease food waste and increase our communities’ access to sustainable and savory nose-to-tail and root-to-tip cuisine.
The Food Waste Problem
According to FoodPrint, America wastes around 40% or around 150 billion pounds of food every year. Restaurants are responsible for around 20% or around 30 billion pounds of that food waste. When food is wasted, so are the resources like water, land, labor, and energy that went into producing, transporting, storing, and disposing of the food. In addition, food waste is the largest category of material placed in landfills. As food waste decomposes in landfills, it emits methane, a powerful greenhouse gas and a major contributor to climate change (USDA). “Collectively, food we waste is responsible for mare that 2 gigaton of global emissions.” (Speed and Scale) Reducing food waste can make a powerful impact on climate change and our limited resources.
Sustainability- Our Food Waste Solution
Sustainability creates and maintains the conditions under which humans and nature can exist in productive harmony. These conditions must permit and ensure that we fulfill the economic, environmental, and equity needs of present and future generations.
A sustainable food system contributes to the food and nutrition security and to a healthy life for present and future generations, while having a low environmental impact. Sustainable food systems ensure that the social, economic, and environmental resources needed to generate food security for future generations are not compromised. We must use our finite resources of food, land, water, and people in ways that benefit our food systems and community now and in the future.
At Sullivan Scrap Kitchen, we consider the social, economic, and environmental impacts in all aspects of our restaurant. Even though we are just one restaurant, we believe that we have a responsibility to take action to ensure that the food systems we play a role in are positively impacting our community.
Sustainability in Our Food Practices
Sustainability is practiced in our creative and intentional food preparation and preservation processes.
Food Sourcing: We feel lucky to live in a robust farming and ranching area. Almost all of our proteins and produce are locally-sourced and organic. All of our wines are biodynamic and many of our spirits are local. Visit our Partner Page to learn more.
Food Preparation: We utilize every piece of an ingredient possible so that even the parts that usually get composted, flavor our stocks or starches, get mixed in with proteins, or garnish a plate.
We partner with our fine-dining catering branch, TBD Foods, to ensure that ingredients that have small imperfections or pieces of ingredients that often go unused create unique dishes. Our food waste drastically decreases when we can utilize whole cuts of animals, produce, starches, and spices for fine-dining events as well as creative seasonal dishes in our restaurant.
Food Preservation: We devote shelves in our kitchen to freezing, canning, dehydrating, fermenting, and salting so that every piece of food is ethically utilized. We ferment scraps of peppers to create our own hot sauce. Cuts of bison, beef, lamb, and duck are cured and hung in our dry ager to be cured for 1 month to 1 year. Our bar program plays a large role in the food preservation process. Beet peels are infused into a simple syrup to flavor our beet limeade. Zested fruits are dehydrated to provide garnishes for drinks. Fruit that is past its prime is turned into purees for seasonal cocktails.
Sustainability in Our Community
Our community includes our local farmers and ranchers, organizations with similar values and missions, neighbors, and our guests.
Farmers and Ranchers: Our focus on local foods starts with the Front Range’s local farmers, mushroom and microgreen growers, and ranchers, who always provide the freshest ingredients. We recognize that a recipe is only as good as the quality of ingredients, so we work with local farms to ensure that the best ingredients are being utilized. This not only allows us to showcase all of the delicious local food Colorado has to offer, but also helps put money into our local economy.
Organizations: We value our community and want to do what we can to promote others in the food waste reduction and sustainability space. We partner with Denver Food Rescue, Slow Foods Denver, We Don’t Waste, Women in Sustainability, Zero FoodPrint, and Good Business Colorado to promote policies and raise money as well as awareness. We also donate leftover food from catering events to Open Door Ministries and use their partner organization, Street to Life, for our screen printing .
Neighbors and Guests: We love cooking because it brings people together. We feel honored that our guests choose to dine and celebrate their special moments with us. We want our space to be welcoming and comforting for anyone that comes through our doors, whether it’s a vendor dropping off items, new customers, or regulars we see every week.
The hiring, retainment, and development of our chefs, cooks, dishwashers, servers and bartenders is the final piece of our sustainability mission. We welcome team members of all backgrounds, including (but not limited to) ethnicity, nationality, race, religion, age, gender identity, sexual orientation, ability, socioeconomic status, experience, and training and strive to provide equal opportunities and support for all members of our team.
We pay our team members a livable wage of at least $19/hour. Tips are shared between our front of house and back of house staff (60% FoH and 40% BoH). The weekly schedules for our team members promote a healthy balance of work and life. The included 20% service fee in our checks, allow us to offer everyone that works over 24 hours a week a health insurance contribution and assist team members in finding mental health resources through CHOW. All team members accrue paid sick leave or paid time off.
We also encourage the growth of our team members through informal mentorship and developmental programming. We ensure our staff members feel a sense of belonging by developing a respectful team atmosphere. We want our team to pursue and share their passion with food and sustainability in a healthy, supportive environment. It is important that our staff enjoy their work and the people they are surrounded by.