MARK TARBELL CIAOS DOWN
The Dish
Many already know, but Mark Tarbell has not been resting on his local laurels the past several years. He has quietly been opening and operating restaurants such as The Oven Pizza E Vino in Denver, which has consistently been named “Best of Denver” for 5 years. The pizzas are made in huge wood burning ovens, and the menu also offers appetizers, salads, and sandwiches. The dough, sauces, mozzarella cheese, and desserts are all made in house. There is a small wine bar; wine is also available by the glass, and a selection of draft and bottled beers.
In January of this year, he also opened mark & isabella, an American-Italian restaurant. The menu includes soups, salads, sandwiches, classic dishes, and of course pasta. Everything is prepared by hand here as well, including the sausages. There is a large selection of wine, available by bottle or glass, and classic spirits such as Campari and Grappa. mark & isabella also makes its own fizzy sodas with Italian syrups.
Both restaurants revolve around local, natural, seasonal and, when possible, organic ingredients. They are open for lunch and dinner 7 days a week at the Belmar Center in Lakewood.
BUT WAIT — THERE’S MORE!!
He is currently in development on another The Oven. It will open at the Streets of Southglenn Project in Centennial in late summer or early fall.
Both Tarbell and long time consigliere Jim Gallen, have been putting miles on their rewards programs going back and forth over the years getting these gems open and making sure they deliver the goods.
Check out their sites listed below.
http://www.markandisabella.com
4 Responses to “MARK TARBELL CIAOS DOWN”
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That’s all great, but what about us Phoenicians who have supported Tarbell’s for 15 years? It would be nice to see more investment here.
Specifically:
As much as I love Tarbell’s, the concept, decor, menu, etc. have been only minimally refreshed since the mid-’90s. I’m not a fan of change for the sake of change, but this restaurant might benefit from an update at some point.
My wife and I still mourn for Barmouche, Tarbell’s more casual cousin across the street. We were talking just the other day about how much we’d love to see Barmouche resurrected with the same concept, but in a different location. Barmouche was essentially a gastropub five years before that concept was fashionable. Maybe it’s time to bring it back, but in a Downtown or Midtown location more conducive to a gastropub atmosphere.
Couldn’t agree more. Barmouche was one of our favorites. I also think that Tarbell’s is beginning to pale in comparison to places like say, Noca, which is contantly introducing new ideas to keep things fresh.
I have never been to The Oven, but I have made a stop or two (LOL) at Tarbell’s for a pizza and a glass of wine…. or maybe a beer and some fries…. or was it a burger? Maybe it was the ten business associates from three continents I took there? Or was it my mother on her birthday………
The thing about Tarbell’s is that like so many great things, you can make it what you want it to be. What did you go to Barmouche for? The burger? The mac & cheese? The atmosphere? A great glass of something? The fantastic service? It’s all still there, and more.
The decor is sharp and clean, not fussy… it’s timeless, not timely. I like that Mark spends his money shipping in sausage from New York rather than making his place look like some hipster crash pad.
They remember your name, the food is great, the service is top notch. Indeed…. it’s not modern sculpture or science project stuff like some of the trendy gone-in-a-year places. IT’S food!!! And quite yummy food at that!
Damn! I need to eat something now!
[...] He’s been doing a fantastic pie for years and has also become quite the pizza guy in Denver with his highly successful The Oven- see our post Mark Tarbell Ciaos Down. [...]