Food, service, and vibe

Instagrammable, creative dishes and cocktails, together with a fun atmosphere, HashTAG is a brunch experience like no other. Enticing people to hop out of bed on weekdays and even more so on weekends, HashTAG has refined the brunching scene.

HashTAG has gained widespread popularity with its brunch offering cocktails and menu items like its Grab’n’Go cinnamon rolls and pork shoulder hash. The key to separating yourself from the masses of breakfast eateries, according to executive chef and founder Troy Guard, is to “Just focus on having the best ingredients; try and use local as much as possible, provide great service, and a great vibe. Those are my three things: food, service, and vibe.”

The impetus for HashTAG came about because Troy wanted a cool breakfast spot for himself and his friends. “I wanted it to be fun, obviously, with a great vibe, but more on the savory side than the sweet side,” said Troy. “I tend to cook food that I like to eat, and I can’t do sweet like I used to.”

A part of Troy’s TAG Restaurant Group concept, the first HashTAG restaurant opened in the summer of 2017 at the Eastbridge Town Center, a development at the former Stapleton International Airport, east of Denver.

HashTAG’s second location opened at 1485 Park Central Drive in Highlands Ranch and a third one is slated to open in downtown Denver. A lease has been signed for a fourth location, with the opening expected in early 2025.

Troy said all of his restaurants are created by thinking of design and eater experience. All locations speak to the heritage of ohana (Hawaiian for “family culture”) and his background. The Hawaiian-raised chef says it guides and influences everything from menu to culture and interiors. One look at the décor at the HashTAG – Highlands Ranch is a nod to that, with colorful yellows of palm leaves and hibiscus flowers.

The restaurant’s name, suggested by a friend of Troy’s, comes from the social media concept but also incorporates his TAG restaurant group as well as the restaurant’s signature breakfast hash.

Popular with locals and visitors, the all-scratch kitchen offers guests popular elements like variations of Eggs Benedict, chicken and waffles, biscuits and gravy, a Denver omelet, gluten-free pancakes, and huevos rancheros.

For those with a sweet tooth, there is bread pudding French toast, sea salt chocolate chip hot cakes, and the featured item of a mini hot cake trio: a blueberry pancake with candied pecans, sea salt caramel and chocolate chip with cinnamon streusel; a caramel apple pancake with granola, butter, and powdered sugar; and a powdered sugar, maple syrup pancake. The crowd favorite is the pork hash which has hashbrowns, Adobo pork shoulder, ranchero sauce, roasted Anaheim chiles, grilled onions, Cotija cheese and spicy coleslaw. Or if you are trying to be healthy-ish, try the Hippie Hash, which includes charred seasonal veggies, roasted sweet potatoes, mixed greens and a sriracha pepper puree.

To bring in more of his Hawaiian background, Troy introduced Maui Wowie Ube Pancakes featuring caramelized pineapple, pineapple caramel, ube coconut cream, toasted coconut and whipped butter. Ube is different than the taro, the purple sweet potato. It is even sweeter with a slightly nutty, vanilla taste. This menu option can also be ordered gluten-free.

On the lunch menu, the Huli Huli Chicken Club has marinated chicken, ham, bacon, Swiss cheese, mixed greens, tomato with a teriyaki glaze, cilantro aioli and crispy jalapeño. Turn down the heat from the club sandwich by pairing it with the POG Hibiscus Spritz which has house-made hibiscus juice, pog juice, sparkling wine and soda water.

Troy has an experienced, fine-dining background. Making his way up the ranks from a 14-year-old dishwasher to being a sous chef under the tutelage of chef and restaurateur Roy Yamaguchi, Troy traveled to Asia to expand his cooking career. Over a span of eight years, he spent time in Hong Kong and Tokyo before landing stateside in New York. He then worked under Richard Sandoval, critically acclaimed chef, restaurateur and cook book author, which brought him to Denver.

Putting down his roots here, Troy opened his first restaurant TAG in Denver’s Larimer Square that now serves as the flagship for his diverse restaurant portfolio. TAG Restaurant Group includes the steakhouse Guard and Grace, cocktail bar Done Deal, fast-casual Bubu, casual-dining Mexican concept Los Chingones and local burger joint TAG Burger Bar. For more information on each of the restaurants, visit tagrestaurantgroup.com.

Troy’s passion for bringing happiness to others goes beyond food. With longstanding partnerships with organizations such as We Don’t Waste, Roundup River Ranch and National Jewish Health, TAG Restaurant Group hosts benefit dinners and fundraisers to support organizations and charities that make a tangible impact within the community.

With an array of restaurant offerings and several HashTAGs slated to open, Troy concluded, “HashTAG is the best and brightest way to start your day!”

HashTAG
1485 Park Central Drive
Highlands Ranch, CO 80129
(303) 954-8785
www.hashtag-restaurant.com

By ViVi Somphon