Avanti Food & Beverage, the restaurant incubator project that’s slated to open in LoHi this spring, has signed another tenant: MiJo, a noodle and rice shop from Bones‘ chefs Johnny DePierro and Michael Nevarez. MiJo, which refers to the first two letters in Nevarez and DePierro’s names and is Spanish for “my son,” joins a restaurant roster that already promises depth: Jon Robbins’ Souk Shawarma, Kevin Morrison’s PoCo Tortaria, Igor and Beckie Panasewicz’s Quiero Arepas, David Bravdica’s Brava!, and Marco Gonzales’ Bixo.

But don’t confuse MiJo with a ramen shop. DePierro is clear that the eatery is going in a different direction: “The concept will revolve around udon noodles and chirashi-style sushi,” he says. “It was important we leave ramen out, due to the ramen bubble that’s about to burst in town.” Chirashi (or scattered) sushi refers to rice bowls with sashimi and vegetables laid on top. Rather than form into individual sushi rolls, this method is fast and easy—which is key since MiJo, like the other tenants, will operate out of a shipping container.

The compact space is only slightly smaller than what DePierro and Nevarez are used to at Bones. The duo will turn out a menu of four noodle bowls (mostly udon tossed with sauces and vinaigrettes), two rice bowls, and a handful of shared appetizers—including a riff on Bones’ beloved Asian-inspired chicken wings. Lunch items will run about $8 and dinner will top out around $14.

MiJo, which is slated to open in May, has an 18-month lease. After that DePierro says, “If the concept is viable, we’d like to do a brick-and-mortar.”

Bonus: For more on the Avanti project, read this.

3200 Pecos St.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.