A Taste of the Mexican Riviera Arrives in Cherry Creek: Meet Ash and Agave
CherryCreek.Life
Spring is in the air, and Cherry Creek’s culinary scene is getting a sizzling new addition. If you’ve been dreaming of a coastal getaway, you won’t need to book a flight—just head over to the Cherry Creek Shopping Center. In early April, we are thrilled to welcome Ash and Agave, a brand-new dining experience that promises to bring a vibrant taste of the Mexican Riviera to our Cherry Creek neighborhood.
Coastal Escape in the Heart of Denver
Ash and Agave is designed to be more than just a restaurant; it’s a true coastal escape. Whether you’re looking for a lively date night spot, a place to celebrate with friends, or a refreshing lunch break during a shopping trip, the ambiance promises to transport you straight to the sun-drenched shores of Mexico.
Wood-Fired Flavors & Shareable Plates
At the heart of Ash and Agave’s kitchen is a dedication to wood-fired cooking. This elemental approach brings out deep, smoky flavors that perfectly complement the fresh, bright ingredients of the Riviera. The menu is centered around shareable plates, encouraging a communal dining experience that is perfect for gathering around the table and passing dishes among friends and family.
An Agave-Forward Cocktail Program
No trip to the “Riviera” is complete without the perfect drink in hand. Ash and Agave is bringing an impressive, agave-forward cocktail program to Cherry Creek. Expect expertly crafted drinks featuring premium tequilas and mezcals, beautifully balanced with fresh juices, bold spices, and innovative flavor profiles. It’s exactly what you’ll want to be sipping as the Denver weather warms up.
Mark Your Calendars
Ash and Agave will officially open its doors at the Cherry Creek Shopping Center in early April, and the team is incredibly eager to host the Cherry Creek community. Keep an eye out for official opening dates and reservation drops—this is one opening you won’t want to miss.
Welcome to the neighborhood, Ash and Agave!
Chef Sean Huggard, Founder & President of Shucking Good Hospitality
Background & Inspiration
The Journey: Can you tell us a bit about your culinary background and what ultimately led you to helm the kitchen here at Ash and Agave?
Chef Sean: “I’ve spent my entire career in hospitality, from cutting chicken and mopping floors as a kid to running kitchens and building restaurant concepts across the country. I’ve always been drawn to places that feel transportive, where the food, energy, and design all tell a story. With Ash and Agave, this was an opportunity to create something that feels like an escape, inspired by coastal Mexico but viewed through our lens here at Shucking Good Hospitality. It’s really a culmination of everything I’ve learned about flavor, fire, and creating an experience that people want to come back to again and again.”
Defining the Riviera: The menu focuses on the ‘Mexican Riviera. For our readers who might not be familiar, how does this regional cuisine differ from other Mexican food we might find in Denver?
Chef Sean: “When we talk about the Mexican Riviera, we’re really talking about coastal cuisine—lighter, brighter, and more ingredient-driven than what most people think of as traditional Mexican food. It’s a lot of seafood, citrus, chiles, olive oil, and raw or lightly cooked preparations. It’s less about heavy sauces and more about freshness and balance. In Denver, much of the Mexican food leans into comfort and richness. What we’re doing is a little more refined, a little more coastal. We want it to feel like you’re sitting in Sayulita or Cabo with a cocktail in your hand.”
The Inspiration: “Is there a specific memory, trip, or mentor that heavily influenced the dishes you’ve created for this opening menu?”
Chef Sean: I’ve been fortunate to travel quite a bit through Mexico, and those trips definitely shaped this menu. But honestly, it’s also about the feeling of those places. There’s something about being on the coast with open air, music, great cocktails, and fresh seafood coming off the boat that really stuck with me. We’re not trying to replicate one specific region or dish. It’s more about capturing that energy and translating it into something that works here in Cherry Creek.
The Menu & Culinary Technique
Playing with Fire: “Wood-fired cooking is central to your concept. What is it about an open flame that elevates these coastal ingredients, and what are the unique challenges of cooking this way?”
Chef Sean: “There’s nothing more honest than cooking over a live fire. It forces you to pay attention without hiding behind technique or equipment. The fire adds depth, smoke, and a natural char that works incredibly well with seafood and vegetables. It enhances the ingredients without overpowering them. The challenge is consistency. Every fire is different, every day is different. You have to really understand heat and timing at a high level. But when you get it right, it’s pretty special.”
The Perfect Bite: “If a first-time guest asks you to order for them, which two or three shareable plates are absolute must-haves to understand what Ash and Agave is all about?”
Chef Sean: “If I were ordering for the table, I’d start with something raw, either our oysters with kosho granita or my personal favorite, the coctel campechano. It’s bright, fresh, and really sets the tone for the meal. From there, I’d build out the table with a mix of shareables like a selection of tacos, the Baja mussels, and the spicy tuna churros. Those dishes really show the range of what we’re doing. Then I’d anchor it with something a little more substantial, a steak for the table, alongside the maizitos and our pastor skewers. That combination really captures the balance of fire, flavor, and that communal style of dining we’re all about.”
Sourcing: Given the focus on fresh, coastal flavors, how are you approaching sourcing ingredients here in landlocked Colorado?
Chef Sean: “Being in Colorado definitely presents challenges when you’re focused on coastal cuisine, but it also pushes you to be intentional with every ingredient. We’re bringing in high-quality seafood through trusted purveyors, but we’re also really proud to work with great local partners like locally made cheeses and Raquelitas tortillas. It’s the combination of bringing the coast to Colorado while still supporting incredible local producers that helps define the menu.”
The Vibe & The Pairings
Agave Synergy: “The restaurant boasts an agave-forward cocktail program. How closely did you work with the bar team to ensure the food and drink menus complement each other? Do you have a favorite pairing?”
Chef Sean: “The food and beverage programs were developed side by side. That was really important to us. Agave spirits have so much depth and complexity, and they pair beautifully with the acidity, spice, and freshness of the food. One of my favorite pairings is a bright, citrusy seafood dish with a crisp tequila cocktail. The drink lifts the dish, and the dish brings out different notes in the spirit.”
Community Focus: “The menu highlights ‘shareable plates.’ Why was that communal style of dining important for the vision of this restaurant?”
Chef Sean: “We designed the menu around sharing because that’s how people naturally want to eat in this kind of environment. It creates energy at the table. It makes the experience more social, more interactive. People are talking, passing plates, trying different things. For us, hospitality is about connection, and this style of dining really encourages that.”
Why Cherry Creek: “Cherry Creek has a very distinct dining scene. What excites you most about bringing this specific concept to this neighborhood?”
Chef Sean: “Cherry Creek is a neighborhood we know really well. We’ve been here for over 10 years with Blue Island Oyster Bar, so we’ve had a front-row seat to its evolution. What’s exciting right now is the energy and the growth. There’s a real mix of locals, travelers, and people looking for something new and different. For us, Ash & Agave is the next step in that story, and we are excited to bring something fresh, transportive, and a little unexpected to a neighborhood we’ve always loved being part of.”
Rapid Fire:
What is one ingredient you can’t live without in your kitchen?
Chef Sean: “Acid. Whether it’s lime, vinegar, or citrus. It brings everything to life.”
Tequila or Mezcal?
Chef Sean: “Depends on the moment, but probably mezcal.”
When you finish a long shift, what is your go-to late-night comfort meal?
Chef Sean “Cinnamon Crunch cereal—no question.”