rioja

A delight on a Sunday (or any other day of the week):

What’s Up, Doc?
with ginger- and cinnamon-infused mezcal, Canton Ginger Liqueur, and Verino Tentura Cinnamon liqueur, carrot, ginger, agave syrup, lemon

Pefectly in season: the artichoke soup at Rioja, with green olive tapenade, orange gremolata, basil, and chili oil 💛

Chef Eric and team have added a new sweet option to the Rioja brunch menu and you have *got* to try them! Meet our bao-nuts, a yeast-raised doughnut that we steam similarly to how we made bao for our Lunar New Year menu earlier this year. This version's a lemon bao-nut filled with lemon mascarpone cream served over a bed of blueberry compote and garnished with oatmeal streusel and lemon confit. We are so excited for you to try these! 💛

Photos by The Unfound Door for twopartsco and Larimer Square

Here’s Chef Eric on pastries and more! 💛

Eric Dale drives pastry innovation at Denver’s Rioja Menu Talk: After more than 20 years at Rioja, he has invented a new kind of doughnut