By Katie Rapone, editor
A new restaurant in Denver’s LoHi neighborhood is putting a refined spin on Chinese cuisine.
Blossom by SYC, the latest concept from Denver hospitality leader Shuang “Sherry” Crossland, has opened at 1691 Central St., bringing an elevated Chinese dining experience to one of the city’s most active restaurant districts.
The restaurant combines traditional Chinese flavors and culinary techniques with contemporary presentation and French-inspired craftsmanship. Its menu spans artisanal dim sum, premium seafood, Sichuan specialties and an immersive tableside Peking duck program in which the duck is carved and presented beside the table.
For Crossland, Blossom by SYC represents nearly two decades in Colorado’s hospitality industry — and perhaps her most personal concept yet.
Born and raised in Dalian, China, Crossland immigrated to Colorado with her family. Food remained an important connection to her upbringing, eventually becoming the foundation for a hospitality career that has included concepts such as Go Fish Sushi, Miya Moon, Chubby Fish Sushi, The Bronze Empire, and Sushi by SYC. Crossland also previously introduced the international tea brand Kung Fu Tea to Colorado before selling the tea shop business and turning her full attention to SYC Concepts.
“Blossom by SYC is my way of sharing the food, traditions, and memories I grew up with while presenting them through a modern perspective,” Crossland said. “Chinese cuisine is one of the world’s greatest culinary traditions, yet there is still so much for people to discover.”
A collaborative culinary approach
Crossland developed Blossom by SYC around a culinary team with experience in some of the country’s and Asia’s most acclaimed kitchens. Executive Chef Adam Chan, who is originally from Hong Kong, has worked at the two-Michelin-starred TATE Dining Room in Hong Kong as well as Ever by Chef Curtis Duffy in Chicago.
At Blossom, Chan works alongside a Peking duck master and a veteran dim sum chef who most recently led one of Dallas’ premier dim sum programs.Together with Crossland, the team is taking a contemporary approach to Chinese cuisine while maintaining an emphasis on traditional flavors.
The menu includes dishes such as artisanal pork soup dumplings, black truffle pork shaomai, pork and shrimp wontons with infused chili oil, Hokkaido scallop carpaccio, M4 Wagyu chow fun, amber lychee shrimp balls and crispy Sichuan chili chicken. The restaurant’s Peking duck service is among its signature experiences, with the premium duck carved tableside as part of the presentation.
The beverage program follows a similar philosophy, incorporating Chinese ingredients and traditions into handcrafted cocktails. Tea infusions, preserved fruits, botanicals and Asian spirits are used to complement the restaurant’s cuisine.
A garden-inspired setting
For Crossland, creating an elevated dining experience meant putting as much thought into the physical environment as the food.
Crossland had the creative vision for Blossom’s interior design, drawing inspiration from restaurants she has visited around the world, particularly in Las Vegas and Houston. She wanted the space to feel polished, elegant and sophisticated while reflecting the restaurant’s culinary approach — a blend of authentic Chinese flavors and refined French cooking techniques.
“Design is such a big part of creating an elevated dining experience,” Crossland said. “That is why I knew the atmosphere and design had to be just as important as the food.”
The resulting space features a sophisticated, garden-inspired dining room with rose-gold finishes, jade mosaics, lush green velvet seating and cascading glass blossoms. A dramatic marble bar serves as a focal point of the restaurant.
The design incorporates the garden motif throughout the space, creating an atmosphere that is distinctly contemporary while adding visual references to nature and Asian aesthetics.
Blossom also includes an intimate private dining room for special occasions. The main dining room and expansive patio together accommodate approximately 130 guests.
Additional concepts on the way
Blossom by SYC is the latest addition to Crossland’s growing restaurant portfolio, but it will not be the last. The restaurateur has three additional SYC concepts in the pipeline, expanding the brand’s presence into Cherry Creek and Broomfield.
In Cherry Creek, Sushi 37 and SYC Omakase are planned for a two-story space at 2817 E. 3rd Ave. Sushi 37 will occupy the lower level, while the more intimate SYC Omakase will be located upstairs. Both concepts are targeted to open in September.
Crossland is also planning Yuzu Izakaya at 2055 W. 136th Ave., Suite B106, in Broomfield. The Japanese-style restaurant is expected to open in October or November and will be located in the same shopping center as one of Crossland’s Miya Moon restaurants.
Blossom by SYC is currently open from 4 to 10 p.m. Sunday through Thursday and from 4 to 11 p.m. Friday and Saturday.
