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Tucked next to chef Johnny Curiel's flagship, this agave bar doubles as a serious kitchen, and the two halves push each other into strange, good territory. The mezcal list is long and thoughtful, the cocktails inventive, and the food pulls from Mexico City's restless energy with Japanese and other detours woven in. A Michelin star and a New York Times nod followed quickly. Plan around the bar counter if you can.
The awards strongest first
- Michelin Guide 1 Star
- Punch Best New Bars
- The New York Times 2025 · The Restaurant List
- Bon Appétit America's Best New Restaurants
- Westword 2025 · Best New Chef’s Counter · Best of Denver
- 5280 Top Chef · Top of the Town · Johnny Curiel
- Eater The Best Bars in Denver
- Westword The Top 50 Bars in Denver Right Now
- Eater A Complete Guide to Dining in LoHi
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Tostada de toro
“Everyone in the room will order the tostada de toro — made with the tuna belly hanging in the drying fridge behind the bar — as should you.”
The New York Times, 2025 -
Burrita de chicharrón
“But the sneaky star was the burrita de chicharrón.”
The New York Times, 2025 -
Aguachile
“The aguachile, made with Santa Barbara uni, Hokkaido scallops and mandarin orange, holds the briny lushness of the seafood in suspension with sweet, tangy citrus notes.”
The New York Times, 2025 -
Burrata with huitlacoche succotash
“burrata with huitlacoche succotash and candied pepitas”
Eater
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