Rioja's chef/co-owner Jennifer Jasinski, one of Denver's most prized chefs, is famous for being picky when it comes to details. Menu items change seasonally, and Jasinski reserves the right to change items on her menu when ingredients don't meet her standards. The dining room at this well-located eatery on Larimer Square is comfy-casual, with booths lining one wall and seats facing the exposition kitchen where diners can watch the goings-on. The staff knows the menu and the Mediterranean-heavy wine list (not surprisingly, there are quite a few Riojas on it), and they aren't afraid to share their expertise. Weekend brunch is a great way to try this place, too. The bar is small, but friendly to grazers.
Full bar. Serving lunch Wed–Fri, dinner nightly. Sat–Sun brunch 10 am–2:30 pm.
James Beard Foundation: Jennifer Jasinski, Best Chef: Southwest finalist, 2012
"The fare coming out of chef/owner Jennifer Jasinski's open kitchen is a jumble of Mediterranean, Italian and loose, fusion-y concepts with handmade pastas and excellent sauces."
— Westword
Rioja's chef/co-owner Jennifer Jasinski, one of Denver's most prized chefs, is famous for being picky when it comes to details. Menu items change seasonally, and Jasinski reserves the right to change items on her menu when ingredients don't meet her standards. The dining room at this well-located eatery on Larimer Square is comfy-casual, with booths lining one wall and seats facing the exposition kitchen where diners can watch the goings-on. The staff knows the menu and the Mediterranean-heavy wine list (not surprisingly, there are quite a few Riojas on it), and they aren't afraid to share their expertise. Weekend brunch is a great way to try this place, too. The bar is small, but friendly to grazers.
Full bar. Serving lunch Wed–Fri, dinner nightly. Sat–Sun brunch 10 am–2:30 pm.
James Beard Foundation: Jennifer Jasinski, Best Chef: Southwest finalist, 2012
"The fare coming out of chef/owner Jennifer Jasinski's open kitchen is a jumble of Mediterranean, Italian and loose, fusion-y concepts with handmade pastas and excellent sauces."
— Westword