Milpero

We had a great dinner at Milpero. The food, hospitality and setting were all top notch. The entire team was welcoming and standouts were Justin and Devon. The dishes were all incredibly good and the wine pairings were thoughtful (we did a Mexican and a Mundial - rest of world). We tend to not do wine pairings given we’d rather order what we like but given the uniqueness of the menu and the thoughtfulness of the pairing, it was the way to go. We also tend to avoid lengthy tasting menus anymore but Milpero was well paced and the right amount of food so you didn’t go home feeling stuffed. The takeaway burrito was a nice touch and great the next morning. We can’t wait to return (and it takes a lot to get us out of our neighborhood since we can walk to Alteno).

Opening night at Johnny Curiel’s newest concept absolutely blew us away. This was an 18-course tasting menu rooted in Mexican tradition, centered around maize, and layered with subtle Asian influence in a way that felt thoughtful rather than trendy. Every course felt intentional, educational, and deeply personal. What stood out most was how original everything tasted. At so many fine dining restaurants these days, you try a dish and think, “I’ve had some version of this before.” That never happened here. Nearly every course introduced a flavor combination, technique, or presentation we had never experienced before. The progression of the menu kept surprising us without ever feeling gimmicky. The experience itself was interactive and immersive, with storytelling woven throughout the meal that highlighted Mexican cuisine, ingredients, and tradition. You could feel the respect behind every dish. The attention to detail — from the plating to the pacing to the beverage pairings — was exceptional. Service was phenomenal from start to finish. The staff struck the perfect balance of polished, warm, and genuinely passionate about what they were serving. The sommelier was especially fantastic during the dessert courses, guiding us through pairings with a level of knowledge and enthusiasm that elevated the experience even further. Every cocktail we tried was outstanding as well. This was, without question, the best tasting menu we’ve had to date — and we’ve done quite a few. Johnny Curiel has created something truly special here: innovative without losing authenticity, refined without feeling pretentious, and memorable in a way very few restaurants achieve. Don’t wait. Just go.

By far the most elaborate well paced and interesting tasting menu in Denver. It's an experience not a meal and worth every penny.

Milpero was a dining experience I had been anticipating for a long time, and it absolutely delivered. From the theatrical serving presentations that felt almost choreographed, to the deeply personal significance behind every ingredient and flavor, Chef Curiel has created something truly special. Every detail felt intentional, every course told a story. The evening began in the garden with a house-fermented welcome drink before we were guided to our seats at the cold counter. The atmosphere was moody, natural, and inviting…setting the stage perfectly for what was to come. Then the experience truly began. One after another, beautifully executed courses arrived, showcasing remarkable flavors, textures, and creativity. We opted for the wine pairing, which proved to be an excellent decision, featuring thoughtful selections and some impressive vintages along the way. After roughly eight cold courses, including highlights such as dry-aged tuna, oyster, and scallop, we were invited into the fermentation room. There, we learned about the restaurant’s fermentation program and sampled several preparations while the staff seamlessly relocated our drinks and belongings to the hot counter for the next chapter of the meal. The hot counter was every bit as impressive. Each course was beautifully presented, and the flavors continued to surprise and delight. Despite the complexity of executing an 18-course menu, the entire staff remained approachable, knowledgeable, and genuinely engaging throughout the evening. And if, somehow, you’re still hungry after eighteen courses, they even send you home with burritos. We left completely satisfied, but they hit the spot the next morning! The unfortunate reality is that word will spread. The accolades will come, Michelin recognition feels inevitable, and reservations will only become harder to secure. For now, though, we simply feel fortunate to have experienced Milpero at this stage of its journey, and it’s a meal we’ll be talking about for a long time.