626 on Rood serves innovative flavors

The elegant and delicious downtown Grand Junction restaurant, 626 on Rood (named after its location), is marking its 18th anniversary year.

I recently spoke with the co-owners, the husband and wife team of wine director Brenda Wrey and chef Theo Otte, about their experiences over the years.

Brenda and Theo met while working together at a Share Our Strength/ Taste of the Nation charity event (now called No Kid Hungry). After falling in love, they decided to open a restaurant, and 626 on Rood officially opened on Dec. 1, 2006. “Brenda always says it started March 1, 2003, when we signed the lease. We maxed 35 credit cards to open 626,” Theo said. Their cuisine focuses on local ingredients and innovative flavors for an ever- changing menu. Some of their most popular dishes are the calamari, bacon Wagyu cheeseburger, smoked duck salad, truffle cheese fries and a chocolate Marquis de Sade dessert.

They also have creative vegan and vegetarian options. I inquired about the inspiration behind those dishes and Theo told me, “Brenda follows a plant-based diet which drives us to creative herbivore dishes that are full of flavor, unique, and pair well with wine — just like our carnivore dishes.”

Aha! So that’s why these dishes feel so deliberate. I’m always amazed by how many restaurants around the country only offer a boring salad or a “steak” of cauliflower as their idea of a main dish.

In addition to creating delicious dishes, the team at 626 is lovely. “Our staff is amazing,” Brenda said. “Of course, hospitality is key, but what they bring every day as far as enthusiasm and work ethic is the core of what you experience at 626. Our assistant general manager, Angelina Allen, has been with us for 12 years! We would not be here without her. For seven years, Kirk Wilkinson has been a mainstay behind the bar. Our chef de cuisine, Anela Cronk, brings her A game every day for the last three years.”

I’ve personally enjoyed the upbeat and knowledgeable service from Angelina every time we’ve dined there over the years. She makes the place extra sparkly, and I love how she remembers us and helps make a night out feel special.

Unfortunately, I was shocked and saddened to learn the building and restaurant have been listed for sale.

Theo and Brenda have decided to retire after many long years in the restaurant business. I wish them all the best, and I am hopeful the future buyer will be interested in maintaining an independent, local restaurant.

In the meantime, 626 on Rood is open and operating as normal. When you visit, be sure to check out the menu, relax with a fun flight of wine or nonalcoholic beverage and learn more about the beautiful art created by friends and family that adorn the walls.

Email Christine Gallagher at allthingsfoodchristine@ gmail.com.

The menu at 626 on Rood deliberately includes vegan and vegetarian options such as this vegan mushroom Wellington.

SPECIAL TO THE SENTINEL

Brenda Wrey and Theo Otte opened 626 on Rood on Dec. 1, 2006. Brenda is the restaurant’s wine director and Theo is the chef.

SPECIAL TO THE SENTINEL .

ALLAGHER