Alteño marks another triumph for chef Johnny Curiel
Add Axios as your preferred source to
see more of our stories on Google.
The lubina rayada (Pacific striped bass) at Alteño in Denver. Photo: Esteban L. Hernandez/Axios
It's been a whirlwind few months for chef Johnny Curiel.
The latest: His first restaurant, Alma Fonda Fina, is a 2025 James Beard Awards finalist for best new restaurant, a distinction earned just months after securing a Michelin star.
- And he opened his fourth restaurant, Alteño, in Denver's Cherry Creek neighborhood March 17.
The vibe: Occupying the ground floor of the Clayton Hotel & Members Club, Alteño is a more frenetic space than Curiel's debut eatery, known for its intimate setting.
What to expect: The food at Alteño is just as delicious and creative, featuring traditional Mexican dishes but elevating them.
- Take, for example, the chile rellenos, a staple in most Mexican households and kitchens that Curiel turns into a fun and colorful mixture of ingredients.
Best bites: Start with the guacamole before moving to the aguachile de atun, a savory bluefin tuna plate complete with lemon oil and apples (trust me: it just works).
- The lubina rayada (Pacific striped bass) is a phenomenal entree option: Crispy and juicy atop a tangy soup of roasted tomatillos.
What to try: The restaurant has 10 signature cocktails, but I was partial to Mex 75, a cool take on a French 75 that swaps gin for mezcal.
Stop by: Alteño opens daily starting at 3pm, with a weekday happy hour from 3-5pm.