Abrusci's Fire & Vine
OUR STORY
All began in November 2000 when Jeff and Nancy Progar, in collaboration with Jeff’s brother Steve, opened Abrusci’s Italian Ristorante. Drawing from Nancy’s connection to the Abrusci family name, Steve’s culinary experience, and the brothers’ strong ties to Applewood, their mission was clear: to deliver “the Best Damn Italian Food…Period!” The initial journey was rocky, and just as the family was on the brink of doubting their venture, a turning point arrived. In Winter 2003, Abrusci’s was named one of Denver’s Best Kept Secrets by 5280 magazine. The award marked a turning point; the business started flourishing, and Abrusci’s had securely established their place on the map!
In 2015, after Steve’s exit from the venture, Jeff embarked on reimagining Abrusci’s. Procuring land merely 10 blocks from their original spot, he laid the foundation for what would become their permanent establishment. By June 2017, Jeff, Nancy, and their new partner Marvin Williams proudly launched Abrusci’s Fire and Vine. It quickly became Applewood’s favorite rendezvous. The patrons relished the modern rustic ambiance while indulging in the familiar menu they cherished.
In 2019, the group began to recognize Applewood’s need for a quintessential Breakfast Burrito spot. And just like that, cookery brainstorming began. Their vision materialized sooner than expected. When 2020 brought the unexpected challenge of COVID, it simultaneously provided the momentum for the birth of website homepage Pablito’s Burritos. This timely venture not only supplemented the income for Fire & Vine during these precarious times but also ensured that their dedicated staff remained employed. Through recessions and elections, construction, and destruction, Abrusci’s has remained a cornerstone of the community.
Meet Our Team
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Marvin Williams
Owner/General Manager
Cody Edie
Assistant General Manager
Tatum McGinnis
Catering/Operations Manager
Tre Luster-Smith
Bar Manager
Jeff Progar
Owner
Nancy Progar
Owner
Reviews
Review by - Google
five star review by Emily S:
We do our anniversary dinner here every year because it is where our first date was. Abrusci's Fire and Vine has such great food! They also offer a lot of gluten free options, and they are delicious! The service is also fantastic. I would highly recommend eating here.
Review by - Google
five star review by Liz:
Enjoyed a wonderful Valentines day with husband. The food and wine were great. We sat near fireplace and window and watched the snow lightly falling. Really a wonderful time.
Review by - Google
five star review by Mark S:
This was an absolute find of a restaurant in Denver. Lighter Italian fare in a modern deco environment, food was excellent and atmosphere and service were A+++ The wedge salad and friend ravioli were the biggest stars in our dinner..
Understanding Our 20% Hospitality Charge
At Abrusci’s Fire & Vine, we strive to create an exceptional dining experience for our guests while ensuring our team of professionals is well-compensated for their skills and dedication. As the first restaurant in Colorado to adopt a non-tipping model in June 2015, we are proud to lead the way in fostering a positive and sustainable workplace culture.
Why a 20% Hospitality Charge?
To support our commitment to providing a livable wage to all our employees, we implement a 20% hospitality charge on every bill. This charge helps bridge the gap between the minimum wage and a livable wage, ensuring that every member of our team, from the kitchen to the dining room, is compensated fairly for their hard work and dedication.
Additionally, we chose not to raise food prices directly because we wanted to be transparent about where the additional costs are going. The hospitality charge specifically supports our commitment to providing fair compensation for our team.
The Benefits of a Non-Tipping Model
Employee Well-being: Paying a livable wage leads to low turnover, high retention, and long-term employment, creating a stable and happy team.
Professional Culture: Treating our staff as professionals enhances morale and removes the stigmas associated with tipping.
Improved Service: Happier employees mean better service quality, translating into more satisfied customers.
Addressing Common Concerns
We understand that this model might be new to some of our guests, and we aim to address any concerns with transparency and compassion:
Service Quality: Some might worry that service will suffer without the incentive of tips. However, our experience has shown that our employees, motivated by fair wages and a positive work environment, consistently deliver exceptional service.
Transparency of Charges: We display our hospitality charge policy prominently at our front door, in the waiting area, on menus, table tents, check presenters, and receipts to ensure there are no surprises.
Tipping Choices: While the 20% hospitality charge is not a gratuity, it is shared equitably among our entire staff. For those who wish to leave an extra tip for extraordinary service, we have provided an additional line on the check. This is entirely optional and appreciated but never expected.
A Growing Trend in the Industry
Since the COVID-19 pandemic, many restaurants have adopted similar non-tipping policies or variations thereof, recognizing the benefits for both staff and customers. This model is becoming increasingly common as the industry evolves towards more sustainable and equitable practices.
Your Feedback Matters
At Abrusci’s Fire & Vine, we are committed to continuously improving our service. If something isn't up to par with your food, drinks, or overall experience, please let us know immediately. We value your feedback and aim to resolve any issues promptly, ensuring you leave happier than when you arrived.
Our Mission
Our mission is to foster a positive workplace culture that translates into a positive experience for our guests. By reimagining the restaurant industry, we are dedicated to creating a welcoming and enjoyable dining environment for everyone.
Thank you for your continued support.
