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MiJo Chefs to Preview Avanti Menu at Bones Tonight

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When Avanti Food & Beverage opens the doors to its LoHi food hall this month, one of the eateries inside will be MiJo, an Asian-influenced concept from Bones executive chef Jonny DePierro and sous chef Michael Nevarez. Noodle bowls will be the primary focus of the menu, with plenty of options for diners to customize their bowls with several protein choices and broth and veggie mixes. And  in case you can't wait a week or so until Avanti opens, DePierro and Nevarez will be previewing the MiJo menu tonight at Bones. 

The menu will be available from 5 p.m. until Bones closes at 10 p.m. and will also include a selection of MiJo small plates ranging from tots and wings to sushi and salads. Bowls can be constructed from udon noodles, rice or rice noodles along with chicken, pork or tofu. Soup bases include curry (with potato, carrot, scallion, cilantro and peanut), yaki (with onion, scallion, bean sprouts, egg, carrot, and cabbage), spicy (with stir-fried vegetables and an egg), tare (with green beans, red onion, cabbage, bean sprouts, and carrot) and donburi (with seafood salad, pickled vegetables, miso dressing, furikake, ginger, nori and a cured egg). Prices range from $12 to $14 per bowl. For more information, contact Bones at 303-860-2929.

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