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$75  + Tip/Tax
Mon, 2/23
5:15 PM & 7:45 PM
LoDo

Rioja

Day 1: 5-Course Inventive Mediterranean Tasting Series

On today’s tumultuous restaurant scene, Rioja, the Mediterranean eatery on historic Larimer Square, is “The Survivor.” And why? Because Chef/Owner Jennifer Jasinksi is so talented that she was the first chef from Denver to win a James Beard Award for “Best Chef: SW” and was named to Thrillist’s List of “17 Best Female Chefs in the US”. Rioja fittingly has seen a number of Best Of accolades, from Condé Nast Traveler’s “33 Best Restaurants in Denver”, to OpenTable's "Best of the Best" List, to Eater’s “38 Essential Restaurants” List (including the most recent 2025 one). A graduate of the Culinary Institute of America, Chef Jasinski got her start at New York City’s fabled Rainbow Room, where she met a diner named Wolfgang Puck who became her mentor. She worked at various Spago restaurants before opening Rioja—and then opened such other Denver mainstays as Bistro Vendome and Stoic & Genuine. At Rioja, she keeps things fresh with starters like fresh bacon with cardamom and curried garbanzo bean puree, mains like braised short rib and Thai chili pork, and luscious desserts like lavender pistachio Napoleon and warm fig beignets. “One of the best restaurants we have,” raves Infatuation, so naturally we are pumped to visit here!

About the Host:

Jennifer Jasinski

Chef/Owner

Hailing from California, Chef Jennifer Jasinski graduated from the Culinary Institute of America. After graduation, she honed her craft at such celebrated spots as NYC's Rainbow Room (under renowned restaurateur Joe Baum and Chef André Rene), LA's Spago (under Wolfgang Puck), and Paris' 2-Michelin-Starred Ledoyan before settling in Denver, CO.

The Lineup

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

  1. Celery Root Soup

    hazelnut, black truffle, celery heart leaves

  2. Beet and Burrata Salad

    roasted baby beet, spicy greens, dill green goddess, rye crouton, super seed mix

  3. Saffron Risotto Milanese with Verlasso Salmon

    oven dried tomato-olive compote, torn herbs

  4. Thai Chili Pork

    niman ranch pork loin, sweet potato, brussels sprout, persian cucumber, cilantro

  5. Almond Cheesecake

    chocolate almond crumble, red verjus chocolate sauce, toasted marshmallow

Rioja

1431 Larimer St

Denver, CO 80202

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, Rioja 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 Chicken and Duck in Course 1, Salmon in Course 3 and Pork and Fish Sauce (Fish Ingredients Only) in Course 4. Substitutions will be provided.

  • Pescatarians: There is Chicken and Duck in Course 1 and Pork in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2 and Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 2, Course 5. Substitutions will be provided. Sheep's Milk Cheese is in Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Salmon in Course 3 and Fish Sauce (Fish Ingredients Only) in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Hazelnut in Course 1 and Almond in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (Cooked) and Onion (Cooked) in Course 1, Onion (Cooked) in Course 3 and Onion (Raw) in Course 4. Substitutions will be provided.

  • Mushrooms: There is Mushroom in Course 1. Substitutions will 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.