A look at Two Hands: an Australian-inspired restaurant opening today

We are delighted to introduce the latest culinary addition to Tennyson Street – Two Hands Restaurant.

Two Hands Denver takes a health-conscious, forward-thinking approach to dining, rooted in local sourcing to ensure a sustainable and delicious experience. With multiple locations in New York, Tennessee and Texas, Two Hands Denver is the next destination for all things food and drink for a chic night out on the town with friends, co-workers or loved ones.

Magazine 303 I had the privilege of getting a sneak peek inside this community-focused Australian restaurant and asking Founder and CEO Henry Roberts and Chef and Culinary Director Barney Hannagan a few questions to give you a sneak peek at what you can expect from this full-service dining concept that will serve breakfast, lunch and dinner.

303: Henry, tell us about your beginnings in the industry and what inspired you to create Two Hands.

Henry Roberts: I started out as a server (in Australia they call them “glassies”) and worked my way up to work in the “pokie room” of my local pub. After working in various pubs, restaurants and catering kitchens for the next two years, I moved to New York in 2011 and worked in a restaurant in Soho for two years. I loved the energy of New York hospitality, but there were elements of Australian cafes that I missed and couldn’t find in the city. That’s when I started to develop the idea of ​​opening an Australian cafe in New York. My inspiration has always come from the Australian hospitality industry, which is thriving and innovative in Sydney, Melbourne, the Barossa Valley and many other cities and regions across the country. I love the freedom of Australian cuisine. We are a young country with a strong immigration influence that has shaped our culinary scene and we are not pigeonholed into one particular style of cuisine.

303: What guided your decision to bring the concept to Denver?

HOUR: I think Denver is a lot like Sydney in that people tend to be very health conscious, active and outdoorsy. From my first visit, I felt a connection with Tennyson Street and the surrounding neighbourhood. I think Two Hands will be a great addition to the community.

303: We understand that you are not only a restaurateur, but that you and your wife own a farm where you raise beef, pork and lamb. How does your agricultural knowledge guide the sourcing of ingredients used for Two Hands’ menu?

HOUR: Since my wife Tara and I purchased our property in 2017, Our mission has been to try to vertically integrate our farm into the business. It was our big dream and we have worked very hard to achieve it over the past seven years. This has allowed us to appreciate and value the work of farmers more than ever and to focus not only on the quality of food, but also on how it is grown or produced. When our product is not available, we work closely with local and national family farms whose values ​​align with ours, like Range Wagyu Beef in Montana, Vital Farms, Upstate Farms in New York, and Capra Farm in Texas.

303: What can those familiar with Two Hands expect from your locations in other states? What can those new to Australian-inspired cuisine expect?

HOUR:The locations we’ve opened outside of New York are at least twice the size of our original spaces, so we’ve definitely evolved our design and layout, but Our goal is to always maintain a warm and intimate atmosphere. Here you will find fresh, intentional and flavorful dishes, incredible coffee and delicious cocktails that fit perfectly into an active and health-conscious lifestyle.

303: Chef Hannagan, as culinary director, when developing the menu for Denver’s Two Hands restaurant, how important was building relationships with local farmers to that process and what you all call the Two Hands ethos?

Chief Hannagan: A big part of sourcing food from local, family farms is cultivating relationships, which is important to me and the entire Two Hands team. This way we can be sure of what is in our food, where it comes from and the positive effects it has directly on the producers. We are also in the hospitality industry, so working together to build organic relationships that develop into a stronger partnership with our local producers is always our goal.

Two Hands’ menus change with the seasons to provide variety to its customers. Current favorites include:

• Salmon and Quinoa Bowl – grilled salmon, soft-boiled egg, turmeric quinoa, hummus, crunchy sliced ​​vegetables, avocado, cucumber, seeds and puffed rice
• Two-Handed Seasonal Scramble – soft-boiled ribbon eggs, fresh peas, mint, snow pea salad, white balsamic vinegar, feta, lemon on toasted sourdough bread
• Strawberry and Lime Pavlova – Classic Australian Pavlova, coconut, marinated strawberries, lime cream and sweet whipped cream

Current dinner menu highlights include:

• Cavatelli with pesto – homemade ricotta cavatelli pasta, macadamia nut pesto, sourdough breadcrumbs, lemon and parmesan
• Pan-roasted half chicken – African chicken from Chef Bamgali, aromatic spices, wild coconut rice, Ivorian sesame sauce, lemon
• Pepper steak – 8 ounces pan-seared Montana wagyu beef, crispy herb fries, green peppercorn sauce

The beverage program features a variety of craft cocktails including the Alcoholic lavender lemonade made with Empress gin, crème de violette, lavender and limonata, and the Banana Bread Espresso Martini with Two Hands made with vodka, espresso, oat milk and banana cream, as well as a menu of wines, local beers and mocktails. Guests can also enjoy coffee drinks and specialties such as chai, matcha drinks, smoothies and cold-pressed juices.

Two Hands Denver is open daily from 8 a.m. to 9 p.m. for breakfast, lunch and dinner, with coffee service starting at 7 a.m. daily. Happy Hour is offered daily from 4 p.m. to 6 p.m. with $3 off signature cocktails and $2 off beer and wine. Two Hands will accept reservations through Resy. Groups of eight or more can email [email protected] to make reservations.

Two Hands is located at 3985 Tennyson St., Suite 120, Denver.