Denver’s barbecue scene is getting another spot to sink its teeth into. Jordy’s BBQ, known for its slow-smoked meats and food-truck appearances around the city, is preparing to open its first permanent restaurant at the former Raíces Brewing space on West Colfax Avenue.
Owner David Haskia plans to transform the 6,100-square-foot space at 2600 W. Colfax Avenue into a barbecue restaurant and sports bar. According to Westword, the project is currently moving through permitting and licensing, with Haskia hoping to open within two to three months if the build-out stays on schedule.
Jordy’s BBQ began serving customers from a custom-built food trailer in 2024, building a following at breweries, beer gardens and pop-up events around Denver and the surrounding area. The new location will give Haskia room to grow the business while keeping the cooking style that helped establish its name.
At the center of the menu is Central Texas-style barbecue, with brisket as the main attraction. Jordy’s seasons its USDA Prime beef brisket simply and lets the smoker do the work, cooking it for more than 14 hours to develop its signature flavor and tenderness.
The menu also features pork belly, smoked turkey breast, pulled pork, maple-glazed spare ribs and house-made sausages. Customers can order the meats by the half-pound or in sandwiches, including brisket, pork belly, turkey, pulled pork and sausage options.
The sides have their own following, with creamy mac and cheese, smoky pinto beans, potato salad, tangy coleslaw and street corn rounding out the barbecue spread. For dessert, the menu includes house-made banana pudding and peach cobbler.
Haskia has also built a scratch-made approach into the operation, using brisket trimmings in the house sausages and finding ways to make use of ingredients that might otherwise go to waste. The emphasis is on careful preparation rather than relying on heavy seasoning to carry the food.
The permanent restaurant will introduce a few additions alongside the smoked meats, including fried foods and wings. Plans also call for a full bar, cold beer and plenty of televisions, giving the restaurant a sports-bar feel suited to game days and casual get-togethers.
The location, at sits on the riverfront STEAM on the Platte campus, in the building previously occupied by Raíces Brewing Company. The move gives Jordy’s a larger setting for dining while keeping it close to the neighborhoods and gathering spots where the food truck developed its following.
The business is named after Haskia’s wife, Jordan, who is also a co-owner and helps shape the menu and customer experience. Haskia, originally from Israel, moved to the United States in 2015. His interest in live-fire cooking grew from communal meals and barbecues during his childhood, before he eventually turned that passion into a business in Colorado.
Although the restaurant will become the focus, the food trailer is expected to remain available for catering and private events, with fewer public appearances as the new location gets underway.
For now, Jordy’s BBQ is working through the steps needed to open the restaurant. If the build-out proceeds as planned, Haskia hopes to welcome customers in late 2026 or early 2027.
