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 COMMISSARY will serve as an industrious canvas for events of all sizes and styles.  The fare will be familiar, with menus from Chef Troy’s medley of concepts available.  Guests looking to host a reception with noshes like TAG’s taco sushi, with seared ahi tuna, mango-ginger salsa and house-made guacamole nestled in a wonton shell, will have the option to order off the private dining menus from flagship, TAG, while parties looking to hold a fine-dining affair with courses from acclaimed steakhouse Guard and Grace, will have the option to dine off that menu.  Original dishes and customized options will also be available.

That conceptualization will primarily serve as a private event space, but in addition, Chef Troy and the executive culinary team, comprised of Chefs Jorel Pierce and Korey Sims and Pastry Chef Joy Williams, will expand their guest chef series, test pilot new concepts, offer cooking classes, host pop ups, and expand on collaborative events, such as the dinner with Chef Khai Vu of District One and Mordeo on October 22nd.   Says Chef Troy, “COMMISSARY will offer the amenities of a hotel ballroom, but in a sexier space with chef-driven food and TAG hospitality.  There’s a lot of fun still to be had here and we look forward to continuing to evolve with Brighton Blvd.”

COMMISSARY features an open concept kitchen, full 18 seat bar plus 20 person lounge, 75 seat patio, and can host 76 guests for an indoor seated dinner, 150 guests for a cocktail reception, and 300+ guests when Colorado weather permits the opening of their four-bay floor to ceiling garage doors.  


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