Dio Mio opened in 2016 in Denver's Five Points neighborhood, built by chefs Alex Figura and Spencer White. Figura's background runs through Vetri in Philadelphia, L'Escaleta and El Celler de Can Roca in Spain, Blue Hill at Stone Barns in New York, and Lower48 in Denver, where he met White, then the sous chef, before the two became partners on Dio Mio.
The restaurant is built around fresh, handmade pasta, produced at a table set at the center of the room, with sourcing that runs local, national, and seasonal depending on what's available. The menu rotates, but has included a radiatori pasta coated in basil-pistachio pesto and topped with sesame-seaweed furikake, and a foot-long chicken parm finished with sweet salami compote and Thai chile giardiniera. Cacio e pepe is a standing favorite on the menu, and meatballs and sourdough have developed a following of their own.
Dio Mio also runs a Pasta Club, sending out monthly kits of handmade pasta with sauces, garnishes, a salad, and its focaccia for cooking at home.
Dio Mio has been a Michelin Guide Selected restaurant every year from 2023 through 2026.
The restaurant is built around fresh, handmade pasta, produced at a table set at the center of the room, with sourcing that runs local, national, and seasonal depending on what's available. The menu rotates, but has included a radiatori pasta coated in basil-pistachio pesto and topped with sesame-seaweed furikake, and a foot-long chicken parm finished with sweet salami compote and Thai chile giardiniera. Cacio e pepe is a standing favorite on the menu, and meatballs and sourdough have developed a following of their own.
Dio Mio also runs a Pasta Club, sending out monthly kits of handmade pasta with sauces, garnishes, a salad, and its focaccia for cooking at home.
Dio Mio has been a Michelin Guide Selected restaurant every year from 2023 through 2026.