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$75  + Tip/Tax
Sun, 5/31
5:00 PM & 7:30 PM
City Park

FiNO

Day 1: 5-Course Coastal Middle Sea Creations Tasting Series

Opened just this past March, this delightful eatery that celebrates Mediterranean food is the newest creation from the team that gave the Mile High City its popular Run for the Roses, the downtown cocktail bar. FINO, which opened inside the stylish mid-century All Inn Hotel in the East Colfax neighborhood, was named to Denver Post’s List of “Most Anticipated Restaurant Openings.” Here, diners find intriguing small plates and tapas, such as polenta and wild mushrooms, eggplant rollantine, fried zucchini, and the charred cabbage with capers that Westword included in its “Six Best Bites We Had in March” List. Gorgeous pastas too and many classic chicken dishes, like chicken masala, chicken picante, and chicken saltimbocca, plus fish dishes like seared sea bass. “Fun and delicious,” says Dining Out. Otherwise put, two of our favorite words, so we are excited to visit here. We hope you’ll be able to join us!

About the Host:

Roland Gutierrez

Chef de Cuisine

Chef Roland Gutierrez began his culinary journey in San Antonio in 2014, gaining hands-on experience in Italian gastropubs, bustling hotels, and refined French brasseries. Each of them shaped his culinary philosophy of honesty, seasonality, and creativity. In 2024, he was drawn to Denver's arts and culinary scene, strong community ties, and deep support for local growers, seeking an opportunity to join a hospitality group where he could express his creativity. Prior to joining the team at FiNO, he led the kitchen at acclaimed Safta.

The Lineup

Courses #3, #4 & #5 will be individually plated; courses #1 & #2 will be served family-style. This menu will be Shellfish, Peanut & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Charred Cabbage

    dew drop cabbage, cauliflower, brown butter, crispy caper, lemon

  2. Pan Seared Trout

    pan seared trout, turmeric coconut coulis, eggplant pisto, coconut almond dukkah

  3. Vodka O's

    vodka sauce, meatball, parmigiano reggiano

  4. Braised Short Rib

    plum braised beef short rib, sweet potato, mushroom, black garlic

  5. Buttermilk Galaktoboureko

    buttermilk custard, phyllo, farmers' market fruit

FiNO

3015 E Colfax Ave

Denver, CO 80206

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, FiNO 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 Trout in Course 2, Pork and Beef in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork and Beef in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 3, Course 5. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 3, Course 5. Substitutions will not be provided
    • Cheese: Cow's Milk Cheese is in Course 1, Course 3. Substitutions will not be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Trout in Course 2. Substitutions will be provided.

  • Eggs: There are Eggs in Course 3, Course 5. Substitutions will not be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond and Coconut in Course 2. Substitutions will be provided.

  • Alliums: There is Scallion (Raw), Scallion (Cooked), Garlic (Raw), Garlic (Cooked), Onion (Raw) and Onion (Cooked) in Course 2, Garlic (Raw), Garlic (Cooked), Onion (Raw) and Onion (Cooked) in Course 3 and Scallion (Raw), Scallion (Cooked), Garlic (Raw), Garlic (Cooked), Onion (Raw) and Onion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Cremini (Baby Bella), Oyster, King Oyster, Portobello, Porcini, Maitake (Hen of the Woods) and Lion's Mane in Course 4. Substitutions will be provided.

  • Soy: This menu is soy-free.

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.