FRESH IS EVERYTHING

​​READ OUR STORYOur StoryIt can’t be faked. You know it when you see it. And smell it. And taste it. Fresh is everything. At Stoic & Genuine, fish, oysters, and happiness are flown in daily. This is the newest restaurant from the Crafted Concepts team of Jennifer Jasinski and Beth Gruitch, who have already made their mark on Denver with Rioja, Bistro Vendôme and Euclid Hall Bar & Kitchen. We are a multi-coastal seafood house and oyster bar committed to impeccably-sourced, sustainable, creative seafood preparations, located in Denver's newly renovated historic Union Station. An exhibition kitchen opens up to a fresh raw bar with offerings that update constantly. Join us in the bar for a refreshing granita, craft and classic cocktails, or select from our estate wine list. Above all, enjoy fresh seafood flown in daily. No ocean. No worries.  Our People​​JENNIFER JASINSKI |  Proprietor / Executive Chef"I believe you get out of things what you put into them." Jennifer Jasinski worked her way through the Culinary Institute of America, waiting tables on campus during the week and apprenticing in the famed Rainbow Room kitchen in New York City on weekends. Her impressive restaurant credits include sous chef at Postrio, San Francisco; café chef at Spago, Las Vegas; executive sous chef at Granita, Malibu; executive sous chef at Spago, Chicago; and corporate chef at Wolfgang Puck Food Company.Denver’s first James Beard Award winner for Best Chef Southwest in 2013, she followed up that win with a nomination for James Beard Outstanding Chef in 2016. Jasinski’s other restaurants, Rioja, Bistro Vendôme and Euclid Hall are consistently listed among the top restaurants in Denver. Jasinski has been named Chef of the Year, Best New Chef, Rising Star and more in Denver Magazine, Restaurant Hospitality, Nation’s Restaurant News, The Denver Post, eater.com and 5280 Magazine.BETH GRUITCH |  Proprietor / General ManagerAfter managing Chicago restaurants Bistro 110 and Voila, Beth Gruitch found herself back in Colorado as the general manager of Panzano in 1999. There she met Jennifer Jasinski. Together, they led the restaurant to be consistently named one of Denver’s best for food and service.Gruitch and Jasinski opened Rioja, Euclid Hall, and bought Bistro Vendôme. All three are consistently listed amongst the top restaurants in Denver by the Rocky Mountain News, 5280 Magazine and the Gabby Gourmet Restaurant Guide. Rioja has been annually awarded four stars by AAA since 2008. “It doesn’t matter if you’re running a diner or a five-star restaurant,” she explains, “it’s all about being proud of the product you put out.”JOREL PIERCE |  Chef de CuisineDenver-native Jorel Pierce graduated from Johnson and Wales University and went on to work in kitchens as diverse at Willie G’s in the Mile High City and Le Manoir aux Quat Saison in Oxford, England. At Rioja, he was promoted from line cook to sous chef. From there he became Chef de Cuisine at Euclid Hall Bar & Kitchen.Westword named Euclid Hall “Best New Restaurant” and named Pierce “Best Rising Star Chef.” 5280 Magazine also included Euclid Hall in their roundup of Best New Restaurants. In 2014, Pierce received a nomination from the James Beard Foundation for Rising Star Chef of the Year.JASON STUCKEY |  Manager​Our SpaceNestled in Denver’s revitalized Historic Union Station, Stoic & Genuine is intimate, energetic and alive. An inspired design includes a sand fence screening, fishing net glass floats, inventive banquette and bar seating, and a 40 seat patio that overlooks the majestic Union Station plaza fountain.