Denver, CO 80202
- Monday and Tuesday 5 p.m. to 10 p.m.; Wednesday and Thursday 11:30 a.m. to 2:30 p.m. and 5 p.m. to 10 p.m.; Friday 11:30 a.m. to 2:30 p.m. and 5 p.m. to 11 p.m.; Saturday 10 a.m. to 2:30 p.m. and 5 p.m. to 11 p.m.; Sunday 10 a.m. to 2:30 p.m. and 5 p.m. to 10 p.m.
- $$, $$$
- Wheelchair accessible, Business Dining, Catering, Patio/Sidewalk Dining, Private Party
- Lunch, Dinner, Brunch
- Full bar
- Metered Parking, Valet Parking
- Reservations Recommended, Online Reservations Available
Get the Things to Do Newsletter
Sign up for our weekly guide to events in Denver, and never be bored again. With suggestions for every day of the week, our recommendations will keep you busy on any budget.
Related Stories (61)
Rioja's Revolving Sips and Snacks Happy Hour Offers a Weekly Adventure
Thursday, April 21, 2016 at 8:58 a.m. by Chris Utterback
We're hungry for validation here in the Queen City of the Plains, and when someone from either coast bestows it on a local institution, we flock to be part of the conversation. With a James Beard award, national plaudits, and a Ruth...
Celebrity Food Writer Ruth Reichl Visits Rioja
Monday, April 11, 2016 at 1:58 p.m. by Mark Antonation
The culinary opinions of writer, chef and television personality Ruth Reichl matter; after all, she has been a restaurant critic for both the Los Angeles Times and the New York Times, in addition to writing ten books on food and coo...
Ten Tastiest Events on Denver's Culinary Calendar February 29-March 4
Monday, February 29, 2016 at 5:35 a.m. by Ben Landreth
Happy Leap Day! Make the most of your extra day by diving mouth-first into one of today's tasty events, including a new happy hour at Rioja and a pouring of Pliny the Younger, and then just keep rolling through this week's heaping h...
James Beard Awards Semifinalist List Includes Several Denver Luminaries
Wednesday, February 17, 2016 at 11:02 a.m. by Mark Antonation
We've all been witness to the incredible gastronomic shock wave that has shaken up the Denver dining scene over the past several years. But much of it began more than a decade ago, when a bold group of chefs and restaurateurs introd...