Alicia Keys sang it best, “New York…concrete jungle where dreams are made of there’s nothing you can’t do…“
From fashion to theatre, art and food, New York has many lifestyle elements that attract people from all over. While we do not think Denver has anything comparable to Times Square, we do have former New Yorkers who now call Colorado – with its Rocky Mountains and beautiful hiking spots – home. One such Denver transplant has made it his mission to bring some of NYC’s culinary flavors to Denver.
Chef Brian Murphy is the owner of Big Apple Bodega. At 15 years old, Chef Murphy’s love for food was sparked when he worked for an upstate New York deli. He attended the Florida Culinary Institute in West Palm Beach, Florida. After graduation, Chef Murphy lived in New York where he worked as the general manager for several restaurants. Chef Murphy pursued his dream of running a food truck and has done so successfully in Denver with his chopped cheese food truck. Not only did he succeed, but Chef Murphy’s food truck won the 2023 Westword Reader’s Award for Best Food Truck.
Chef Murphy’s success continues with his brick-and-mortar location and offering the Big Apple Bodega concept as a franchise. We had the privilege of asking Chef Murphy a few questions about his journey, mocktails and bringing parts of New York to Denver.
Meet the Chef
303 Magazine: Chef Murphy, can you tell us a little about your culinary journey and the story behind the concept for Big Apple Bodega?
BM: My love for food began when I was 15, working at a local deli in upstate New York. That early experience sparked a passion that stayed with me, eventually leading me to work as a restaurant server and pursue culinary training at the Florida Culinary Institute in West Palm Beach. After graduating, I moved to New York City and worked as a general manager for several restaurants, thriving in the fast-paced NYC food scene. But even with all that success, I always dreamed of owning my own business.
After moving to Denver, I realized something was missing—an authentic taste of a New York bodega experience. That inspired me to launch Big Apple Bodega, starting as a food truck and eventually growing into a brick-and-mortar location in 2024. From our classic chopped cheese sandwiches to our nostalgic deli staples, Big Apple Bodega is all about celebrating the flavors and spirit of New York City while creating a space that feels like home for both locals and transplants.
303: You are ahead of the dry January trend when it comes to creating a dining destination and experience for those who are mindful drinkers. Can you share with us a little about how your partnership with Gruvi came about? Additionally, how do you see the trend of zero-proof beverages changing the culinary landscape?
BM: A big part of my journey has also been my sobriety. I’ve been sober for 13 years, and that experience has shaped how I approach hospitality. At Big Apple Bodega, I wanted to create a space where everyone feels welcome—whether they drink alcohol or not. Our partnership with Grüvi came from a shared vision of making mindful drinking more accessible and enjoyable. It’s important to me that Big Apple Bodega is inclusive—a place where anyone can enjoy a great meal and pair it with a drink, whether it’s a craft mocktail, a classic soda, or one of Grüvi’s amazing zero-proof beers and wines.
I see the trend of zero-proof beverages redefining the culinary landscape. It’s pushing restaurants to get more creative with their drink menus and giving guests more thoughtful options that complement their dining experiences. For me, it’s not just about cutting alcohol; it’s about elevating flavor, fostering inclusivity, and offering something memorable and exciting for everyone who walks through our doors.
303: How do you incorporate elements of New York culture into the dining experience at Big Apple Bodega?
BM: Everything about Big Apple Bodega is inspired by New York culture, from the food to the vibe. Our menu is packed with NYC staples like the iconic chopped cheese sandwich, “Dirty Water Dogs” and classic deli-style sides. The chopped cheese features ground beef, grilled onions, melted American cheese, lettuce, tomato, mayo and ketchup on a hero roll—just like you’d find in the heart of New York. For those looking to eat like a true New Yorker, our sandwiches are named after NYC icons, such as The Sinatra, The Empire steak featuring mushrooms and Swiss cheese and The Hudson which brings the spice with cajun seasoned ground beef, pepper jack and onion strings and chipotle ranch.
The décor also plays a big part in bringing New York to life—we’ve recreated the cozy, eclectic feel of a neighborhood bodega with vibrant signage and iconic imagery of New York’s landmarks. We even have hidden toy pigeons scattered around the restaurant, creating a fun scavenger hunt for our guests.
We also bring a little bit of that New York spirit to our loyalty program. On Double Punch Tuesdays, guests can earn double punches on their loyalty card, which is designed to resemble NYC’s iconic subway card. After collecting punches for 10 chopped cheese sandwiches, they’ll get the 11th one free—because nothing says New York like rewarding loyalty with a little extra love.
303: What advice would you give to aspiring chefs and restaurateurs looking to start their own business?
BM: My biggest piece of advice is to stay true to your vision and be ready to adapt along the way. Starting a business isn’t easy—you’ll face challenges like scaling operations, finding the right location and balancing quality with growth. For me, the key was building a loyal customer base from day one, which meant focusing on great food, authentic experiences and strong community connections. Also, don’t be afraid to take risks. The leap from food truck to brick-and-mortar was scary, but it’s been so rewarding. Lastly, surround yourself with people who believe in your vision and are willing to work just as hard as you are.
Thank you Chef Murphy for taking the time to do this interview and for sharing more about Big Apple Bodega with 303 readers.
Big Apple Bodega is located at 2231 S Broadway, Denver and is open Monday – Friday 11 a.m. – 2 p.m.; Brunch Saturday – Sunday 9 a.m. – 2 p.m.
All photos courtesy of Big Apple Bodega on Instagram and Facebook.
