Super Mega Goodbye: RiNo Spot for Latin Dim Sum Announces Closure

In 2018, four years after establishing a RiNo hit with Work & Class, chef Dana Rodriguez and partners Tony Maciag and Tabatha Knop debuted a second eatery across the street. Tucked inside the Ramble Hotel, Super Mega Bien brought something totally new to the neighborhood: pan-Latin dim sum, complete with roving carts.

But soon, it will say goodbye for good. “With full hearts and deep gratitude, we’re sharing that Super Mega Bien will be closing on March 14,” it just announced in a social media post.

When Westword‘s 2019 Best of Denver was released, Super Mega Bien nabbed the editor’s pick for Best New Restaurant over spots like the Wolf’s Tailor and Safta, thanks to “the lively atmosphere that lands on the enjoyable side of chaotic,” the “meals served on Latin American dim sum carts and in cauldrons bubbling from the heat of oven-baked stones” and the “warm service that gets you what you need, when you need it, without much fuss,” wrote then-food editor Mark Antonation.

Over the years, it remained a neighborhood favorite, even as it evolved. After Maciag and Knop retired in 2023, Rodriguez passed the Super Mega Bien reins to chef Victor Mena, one of her longtime employees, and his wife, Jenn Mena-Wenstrom.

“This space has always been about people — the team who built it, the guests who filled it, and the community that made it matter,” continues the statement about the closure. “Being part of your celebrations, traditions, and everyday meals has meant everything to us.”

To show guests its appreciation, Super Mega Bien is going out with a celebration of the dishes and drinks that have defined it over the years. Beginning February 17, the roving cart will be circling the room at 8 p.m. nightly with a complimentary bartender’s choice mini-cocktail.

Additionally, the team will be rolling out weekly throwback specials:

• Week 1 (February 17-21) Roasted Remolacha: Jamaican jerk marinated beets, goat cheese, ginger pickled cherries, toasted sunflower seeds and chives plus the Las Heirbas cocktail from the 2019 menu.

• Week 2 (February 24-28) Mole Poblano con Pancita: seared pork belly, fondue de Cebollin, mole sauce and sesame plus the Singani Sour cocktail from the 2024 menu.

• Week 3 (March 3-5) Spanish Rice Cazuela:  jasmine rice, spicy tomato sauce, roasted vegetables, goat cheese and manchego cheese plus the Ginger Regal cocktail from the 2025 menu.

Super Mega Bien will also celebrate its final Denver Restaurant Week, offering a $45 multi-course menu from March 6-14. The final service on March 14 will culminate in a “clean out the bar” party starting at 8 p.m., featuring all-you-can-eat snacks for $20 and all cocktails for $10.

This one’s a sad loss for the scene, but that’s a pretty super way to say goodbye.

Super Mega Bien is located at 1260 25th Street and will be open from 5 to 9 p.m. Tuesday through Thursday and 5 to 10 p.m. Friday and Saturday through March 14. For more information, visit supermegabien.com.