Zeppelin Station is one of Denver’s newest food halls and it’s been one of the cities hottest spots since opening this past March.
The 100,000-square-foot building is a workplace and “culinary concourse.” Stationed at the foot of the 38th and Blake stop on the RTD commuter rail line, the design is influenced by Denver’s transportation culture. It includes indoor and outdoor spaces, lofty ceilings and loads of natural light. The market hall lines the bottom of the space, with eight vendors, one bar at the bottom and one bar upstairs in the lofted space. The culinary culture is intentionally focused, celebrating street food from across the world and now, it’s welcomed yet another international gem.
Gaijin, pronounced “guy-gin,” is the second Zeppelin addition by chef Bill Espiricueta. And while his first concept, Injoi Korean Kitchen, was a success — the team behind Gaijin believes it will be just as big of a hit. The cuisine served here is inspired by Espiricueta’s passion for Japanese cuisine and will offer three types of traditional ramen bowls and multiple varieties of skewered meats known as yakitori which are prepared over binchotan, Japanese white oak charcoal. No Vacancy, the space that Gaijin will occupy, rotates concepts every 90-days. And in the past, it has featured local favorites like Comal, a restaurant dedicated to helping refugees find jobs in the industry. Now, it’s hosting a cuisine from one of the world’s most celebrated cultures and we’d recommend giving it a try before the next rotation.
The market hall vendors are open Sunday through Thursday 11 a.m. through 9 p.m. and Friday and Saturday from 11 a.m. to 1 a.m. Zeppelin Station is located at 3501 Wazee Street, Denver. For more information, visit the website.