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$75  + Tip/Tax
Wed, 9/23
5:15 PM & 7:45 PM
RiNo

Cimera

Day 1: 5-Course Pan-Latin Pleasures Tasting Series

Opened in late 2025, this Pan-Latin rooftop eatery in The Source Hotel jumped right onto Westword’s 2026 List of “Top 50 Restaurants in Denver Right Now” and Axios’ List of “Best New Restaurants to Try.” The vibrant menu is the creation of Chef Geoff Cox, whose decade-long tenure at Hop Alley earned him a James Beard Award Nomination and a Bib Gourmand from the Michelin Guide. Here, Chef Cox (working with consulting chef Diego Muñoz, formerly of Lima’s world-famous Astrid y Gastón) is delighting diners with such signature dishes as ceviche, octopus carpaccio, the Peruvian pork belly, chicken, and beef coal-fired skewers known as anticuchos, empanadas, lomo saltado, and dazzling desserts like picarones (sweet potato and squash doughnuts) and panna cotta with dark chocolate ganache and charred bay leaf oil. Cimera means “summit” in Spanish, and 5280 says, “No matter what you decide to order first or last, Cimera delivers an experience that lives up to its lofty name.” We can’t wait to visit here!

About the Host:

Geoff Cox

Executive Chef

Deeply rooted in the Denver food scene, Chef Geoff Cox is classically trained and highly regarded for his meticulous research and thoughtful approach, drawing on time-honored techniques such as brining, curing, and fermentation. He holds over 15 years of culinary experience in some of Denver’s top restaurants, most notably a nearly a decade-long tenure at James Beard Nominated Hop Alley.

The Lineup

All courses will be individually plated. This menu will be Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Peruvian Ceviche

    citrus marinated grouper, leche de tigre, sweet potato, salsa criolla, cancha

  2. Scallops a la Parmesana

    peruvian scallop, parmesan, lime

  3. Pork Belly Anticucho

    pork belly, nikkei glaze, sesame scallion aioli, purple potato, micro shiso

  4. Pollo a la Brasa

    marinated roast chicken, aji polleria, mixed greens, french fries

  5. Panna Cotta

    dark chocolate ganache, charred bay leaf oil, plantain chip, orange, huacatay

Cimera

3330 Brighton Blvd #200-2 @ The Source Hotel

Denver, CO 80216

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Cimera will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians:
    • There is White Fish in Course 1, Scallop in Course 2, Pork in Course 3 and Chicken in Course 4. Substitutions will be provided.
    • There is Beef-Based Gelatin in Course 5. Substitutions will not be provided.

  • Pescatarians:
    • There is Pork in Course 3 and Chicken in Course 4. Substitutions will be provided.
    • There is Beef-Based Gelatin in Course 5. Substitutions will not be provided.

  • Gluten: There is Gluten in Course 2, Course 3, Course 4. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 2. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will not be provided
    • Cheese: Cow's Milk Cheese is in Course 2. Substitutions will be provided

  • Shellfish: There is Scallop in Course 2. Substitutions will be provided.

  • Fish: There is White Fish in Course 1. Substitutions will be provided.

  • Eggs: There are Eggs in Course 3. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 5. Substitutions will not be provided.

  • Alliums: There is Garlic (Raw), Onion (Raw) and Red Onion (Raw) in Course 1, Scallion (Raw) in Course 3 and Garlic (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: There is Soy Sauce (with Gluten) in Course 2, Soy Sauce (with Gluten) in Course 3 and Soy Sauce (with Gluten) in Course 4. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.