Michelin-Starred Eatery Announces Current Chef’s Final Menu

The Id Est Hospitality Group has proven to be a powerhouse in Denver and beyond, and its evolution is continuing in an unexpected way at one of its Michelin-Starred spots, Bruto, which is currently led by executive chef Byron Gomez.

But his run is set to come to an end following his final tasting menu dubbed Exploring Costa Rica, which “serves as a deeply personal view into Byron’s Costa Rican heritage, his journey as a DACA recipient, chef in New York City, and the in-depth collaboration and research efforts from the entire Bruto team,” according to a press release. The menu will be available from April 1 to June 30; reservations are now available for April via OpenTable.

Id Est notes that it will “announce [Bruto’s] next research project and chef soon,” adding, “we’re excited for Bruto’s continuous evolution through a chef-driven research residency program.”

Change is nothing new for the Bruto team. The restaurant, located inside Dairy Block’s Free Market, originally opened in 2019. At the time, it was described as “a counter-service lunch and dinner spot with a dome oven as its focal point,” that would serve “fresh-baked breads made from flours milled on site, raw-bar dishes that will include raw vegetable preparations in addition to seafood, and other wood-fired dishes.”

But soon after its debut, the pandemic forced all restaurants to pivot. At Bruto, part of that pivot included a series of taco omakase pop-ups led by chef Michael Diaz de Leon, who ultimately struck a deal with Whitaker to take over the restaurant in November 2020. When indoor dining was shut down for a second time, Diaz De Leon set up in the alley, launching BOH, which served a la carte items like tacos, ceviche and margaritas.

That effort helped the restaurant get through the pandemic, and eventually, Diaz de Leon phased out BOH to fully concentrate on Bruto, where he leaned hard into fermentation and his Mexican heritage. His work paid off big when Bruto was among the first Colorado restaurants to receive a Michelin Star in 2023. Shortly after, Diaz de Leon made his exit from Bruto to pursue other ventures. (He recently opened Molino Chido at Stanley Marketplace and will compete for $1 million on a new culinary competition show, America’s Culinary Cup, set to premiere on March 4.)

Gomez officially took over as Bruto’s executive chef in January 2024, bringing a big culinary shift to the restaurant, which has maintained its one-Star status under his leadership.

But one thing Gomez has never done at Bruto, or any restaurant over his 23-year-long career, is serve a Costa Rican tasting menu from a fine-dining kitchen. The choice to end his Bruto run with more personal culinary storytelling seems fitting, and diners who snag a reservation are likely in for a treat.

Last November, the Bruto team opened Studio, which Id Est describes as a “dedicated research and development laboratory designed as a space for focused study and exploration,” noting that, “through these seasons, we’ve discovered that the best way to honor our ethos is by embracing being an 18-seat, rotating impact counter – embodying research projects and collaboration through Studio.”

While some restaurant operators and owners would shudder at the idea of implementing major changes at a concept that’s racked up accolades, Id Est is showing that mixing things up can open doors for both its team and diners craving new experiences in an ever-evolving culinary world.

Bruto is located at 1801 Blake Street and is open from 5 to 8:30 p.m. Tuesday through Sunday. For more information, visit brutodenver.com.