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Eat and Drink

Opening Alert: Super Mega Bien

Pan-Latin dim sum, large-format entrées, and a full-of-surprises drink list combine for one of the most exciting Denver openings of the year.


The opening of Super Mega Bien today marks not only the second restaurant for the Ramble Hotel (the first being Death & Co. Denver) but also the second endeavor for the team behind Work & Class. With the prime location on buzzy 25th and Larimer streets and the rock-star team—not to mention the no-reservations policy—you can probably expect to see lines of eager diners awaiting entry to the new Pan-Latin eatery.

Super Mega Bien’s cozy bar; note the wooden dowels to the top left. Photo courtesy of Super Mega Bien

The good news: The inevitable queue will likely move quickly. Thanks to Super Mega’s exciting dim sum-style service, it’s possible to find your table crowded with a barrage of small plates—lamb chops smothered in yogurt sauce, crunchy corn tostadas heaped with perfectly cooked octopus and shrimp, croquettes stuffed with vanilla-scented goat cheese—within moments of sitting down. James Beard Award-nominated chef, Dana Rodriguez, and her partners Tony Maciag and Tabatha Knop looked to San Francisco’s much-lauded State Bird Provisions for inspiration when they decided to implement dim sum-esque format: You simply point to whatever small plates look tasty on the roving carts or trays, and a server will stamp your card to keep track of what you’ve eaten.

While you snack, you can place your order for larger dishes, seven of which are available from a printed menu. While Rodriguez marries Latin staples with American favorites over at Work & Class, her large format dishes here hew more closely to their native origins. There’s the “gallina loca,” or achiote-rubbed grilled chicken of the Yucatan Penisula of Mexico, served with fluffy house-made tortillas, as well as Puerto Rican-style roasted pork with crispy skin alongside rice and beans. Each family-style dish is designed to feed three or more.

A black-bean pupusa topped with a fried quail egg. Photo courtesy of Super Mega Bien

The one-page cocktail list is simple enough not to compete with neighboring tipple temple Death & Co. but creative enough to garner attention. There are myriad house-made tonic options to pair with various gins, as well as a refreshing, green-juice-esque green sangria and even Chilean terremoto, a party-ready sipper of white wine with a floating scoop of house-made pineapple sorbet.

Super Mega Bien’s small, bright space offers the same rollicking vibe as its sister restaurant, Work & Class, but the sound level is a lot more manageable thanks to the many hundreds of wooden dowels hanging from a chain-link-style frame suspended beneath the high ceiling. Not only do the dowels absorb noise, but they also create a gorgeous art-installation effect. Like Work & Class, however, dining at Super Mega will be a first-come, first-serve endeavor. You might want go ahead and get in line for dinner, which starts at 5 p.m. today.

The Ramble Hotel, 1260 25th St., 720-269-4695

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