The Concept

The vision for American Elm was born of owner Bob Reiter’s time living in Williamsburg, Brooklyn. The neighborhood’s vibrant and eclectic mix of artists and professionals, imports and old school neighborhood residents gave rise to a unique version of the American Bistro that had been a staple in the New York City food scene since the mid 1980s. What differentiated these restaurants was the level of service, technique and quality offered in a laid back environment that catered to all aspects of the diners’ neighborhood.

These experiences helped Reiter shape the ethos of American Elm; a hospitality focused, neighborhood bar and eatery serving elevated fare in an honest and inviting atmosphere. Our menu is rooted in the classics and our elevated casual service is rooted in the fundamental belief that every person who comes through the door is our most important guest.

Last but not least ~ what else could we have named this neighborhood hang other than for the namesake of the long time resident of the property ~ the American Elm tree over seeing this corner of West Highland and offering its gracious shade to our patio on every warm evening.

Questions?

General Contact: hello@AmElm.com

Press Inquires: Abby Hagstrom

Job Opportunities: hello@amelm.com

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Photo Credits: Lucy Beaugard and MVMT Creative

Interior Design: Scout Interiors

Bob REITer

Owner, Director of Operations

Born and raised in the midwest, primarily in Iowa but also spent time throughout his childhood in Chicago, Green Bay and Kansas City. He left his position as Director of East Coast Operations for Knitting Factory Entertainment in Williamsburg, Brooklyn, to re-engage his passion for restaurants and bars. After visiting and falling in love with Denver, he and his family moved to The Highlands to open American Elm.

Chef Daniel Mangin

Executive Chef

Beginning his culinary career in Jacksonville, FL, chef developed a passion for the culinary arts at an early age. He left Jacksonsville for Chicago where he learned from and worked with renowned chefs at Willow Room, Fat Rice and Tortello.

In the fall of 2021 he moved to Denver to join the American Elm team, quickly ascending to Chef de Cuisine and subsequently Executive Chef