Pig and Tiger, the Taiwanese-inspired concept from chefs Darren Chang and Travis Masar, will transition from a popular food stall into a full-scale restaurant with the August 22 opening of its first brick-and-mortar location at 2200 California Street in Denver’s Five Points neighborhood. The move marks a significant adaptive reuse and culinary investment in one of the city’s most dynamic urban corridors, blending Chang’s Taiwanese-American heritage with Masar’s international culinary perspective.
The first iteration of Pig and Tiger marked Chang’s first professional foray into cooking Taiwanese cuisine—sparking an excitement to further embrace his cultural identity and honor his heritage. His journey of unapologetic self-expression through the food of his roots is complemented by Masar’s Colorado upbringing, decades of global culinary experience, and a profound respect for Asian culinary history.
“Food was always at the heart of my family—it was how we connected, and how we stayed grounded in our heritage,” shares Chang. “My parents worked hard to honor the traditions passed down through generations. Pig and Tiger is my way of building on that legacy and adding my own personal experiences as a first generation Taiwanese American.”
Set in Denver’s historic Five Points neighborhood, Pig and Tiger’s 65-seat space strikes a balance between warmth and boldness, blending deep, rich tones with industrial textures and distinctly Taiwanese touches. The original exposed brick walls preserve the character of the historic space and are complemented by surrounding wallpaper featuring deep reds and lush greens. Intimate tables line the perimeter and two communal tables anchor the room, inviting moments of connection. A custom sapele bar created by local artisan Armani Fine Woodworking offers a beautifully crafted centerpiece with 13 seats. Warm light from sconces and rattan chandeliers bathes the room in a soft, golden glow. To bring this vision to life, the team partnered with Novum Contracting Group and designer Eli Hariton of Denver-based Damn Good Interiors, whose thoughtful design marries heritage with modernity.
Pig and Tiger’s menu draws inspiration from the rich depth and complexity of Taiwan’s culinary heritage, weaving together influences from China, Japan, and the island’s indigenous tribes. It honors Taiwan’s storied past while embracing its vibrant, ever-evolving identity as a dynamic cultural melting pot. The result is a thoughtful balance of time-honored family recipes and bold, imaginative interpretations that feel both deeply personal and refreshingly original. Opening dishes include: LA Beef Roll, Taiwanese Fried Chicken, Taiwanese Street Corn, and Saucy Pork Noodles.
The beverage program is defined by a zero-waste ethos and seamless collaboration between the bar and kitchen, featuring a range of ingredient-forward, high-technique cocktails made with Taiwanese ingredients and brands that act as Easter eggs throughout the menu—each tied to a memorable trip or nostalgic memory. The May Mei features Taiwanese dried salted plums as an ode to Chang’s mother’s favorite drink, while the Mr. Brown is an espresso martini made with Mr. Brown, an iconic Taiwanese canned coffee brand. Several signature cocktails can be made non-alcoholic, and for groups, large-format cocktails provide a great way to bring diners together for celebratory moments.
“We’re inspired by the spirit of Taiwan’s night markets, which are some of the country’s most vibrant and lively cultural hubs,” shares Masar. “We’re excited to bring these memories to life in a way that’s authentic to us by using fresh, seasonal ingredients found in Colorado.”
Pig and Tiger offers both street and paid lot parking available to all guests. Beginning August 22, the restaurant is open Wednesday, Thursday and Sunday from 5-9 p.m., and Friday and Saturday from 5-10 p.m.
