Denver’s Whittier neighborhood and the surrounding streets have built a little bit of a restaurant culture in the past few years, from standards like Genna Rae’s Wings & More and The Plimoth to newcomers like Point Easy, Luchador Taco & More and Sesame Sandwiches.
On Dec. 4, the neighborhood welcomed its newest addition, Whit’s End, helmed by chef Maxsim “Max” Ionikh and Irina Storm of Red Square Euro Bistro on the 16th Street Mall.
Whereas Red Square focuses on Eastern European dishes, the inspiration behind Whit’s End is Southern European comfort foods, specifically those hailing from Spain, France and Italy.
“Our pastas, including ravioli, lasagna and pappardelle, are all made in-house,” Ionikh said. “We make everything from scratch, including our ricotta – which tastes so much better than anything you can buy. We use it inside of the ravioli, and also as a dip, which we make by whipping it up with some lemon juice and zest, herbs, a little bit of basil oil on top, served with a side of bread.”
Menu prices range from $5-$30, and some standouts include sous-vide wings brined overnight and a hearty beef bourguignon ragout. Its bread comes from Trompeau Bakery, whose brioche buns and rustic loaves complement the eatery’s burgers, spreads and dips.
Customers can also enjoy daily specials as well as Sunday brunch with offerings like balsamic strawberry toast with a goat cheese mascarpone mousse, pork belly eggs Benedict, and classic cocktails like mimosas, bellinis, and house-made bloody Marys.
“We try to have fun with the bar menu too, with cocktails inspired by European influences,” Ionikh added. “For example, our Spanish gin and tonic is more aromatic, made with herbs and a little lemon the way Spaniards, especially in the Basque region, enjoy it. We’ve also created our take on a Moscow mule, but instead of regular vodka, Irina infuses it with hibiscus flowers.”
While Ionikh runs the kitchen, Storm oversees the front of the house, where her heartfelt brand of hospitality ensures each diner feels welcomed.
“Irina is such a phenomenal hostess. She remembers customers’ names, birthdays, anniversaries – you name it. She’s the heart of the place,” Ionikh said fondly.
The duo’s partnership dates back more than two decades, beginning at the now-closed Little Russian Cafe. “We just ended up at the same place at the same time, and then it evolved from there. When Little Russian Cafe on Larimer closed, we both moved one block away to Red Square where I was running the kitchen and she was handling the front,” he recounted.
During COVID times, the previous owner of Red Square decided he no longer wanted to run the business, so Ionikh and Storm teamed up to make sure it stayed open.
“We looked at each other and said, ‘We can’t let this go. We’ve been here too long,’” Ionikh continued. “We realized pretty quickly that we make a great team. We’ve just always gotten along and both love hospitality — welcoming people and creating a great experience.”
Building on the success of their partnership at Red Square, Ionikh and Storm embarked on their next venture: Whit’s End. Two years ago, they took over the historic Scott’s Market space, which was originally established in 1897 as a small grocery store. The building underwent an extensive renovation and was stripped down to its bones. While the eatery was initially slated to open in April, numerous permitting delays pushed the launch back by eight months.
“We left the windows uncovered during construction, so people could see the progress. It’s been great to finally open our doors,” Ionikh said. “We kept the original floors and even a 100-year-old safe that we’re still trying to open. We wanted to retain as much character as possible.”
The space itself is designed to be as comforting as the food with wooden accents, aubergine and earth tones, and arched details. The restaurant can seat about 60 guests plus another 15 at the bar, with plans to open a 30-seat patio in the summer.
Ionikh and Storm’s hope for Whit’s End is that it will become a true neighborhood spot–a place where locals could gather for a meal without venturing far from home.
“We wanted to be in a neighborhood where we could serve comfort food without limiting ourselves to one specific style. It’s about offering something simple and satisfying, so when you don’t feel like making dinner, just walk a few blocks and we’ll take care of you,” Ionikh concluded.
