Dio Mio Gets a Glam Up

BY Linnea Covington

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The new Dio Mio menu shines even brighter than the remodeled space, which reopened February 8. On it, chefs Spencer White and Alex Figura have added small plates unlike any in town, as well as the decadent pasta dishes it’s known for, and a few dinner-for-two options. Dio Mio also built a full bar, so the cocktail list offers numerous tasty concoctions and wine to chase down the meal. 

What’s New

When Dio Mio opened in 2016, the room only sat 42 people. Now, the south side of the restaurant has opened up with extra seating, booths, and a full bar space, accommodating 56 diners. The renovation also allowed the owners to move the register to a more centralized location, whereas before it nestled in between the chaos. Check out the mural by local artist Alexia Barreiro while you wait, on the way toward the bathrooms, or at your seat if you’re lucky enough to snag one of the booths.

Like before, diners still need to order at the counter and find a seat from there. Staff will bring over the meal as it’s ready. Another change, more people work the floor to help manage the line, find seats, and flip tables efficiently. From there, enjoy Dio Mio as a fast casual spot, or hunker down for a slow meal. 

chicken parm on a white plate with noodles
The chicken parm at Dio Mio is not only hot, it’s spicy too. Don’t knock the perfect spaghetti either. | Photo by Linnea Covington

Eat This

With chef Peter McTiernan joining Figura and White to create the line up, only two dishes remain from the previous menu, the cacio e pepe and the chicken parm topped with spicy giardiniera. While the former remains a carbon copy, the chicken now serves two. Though order the crispy bird even if it’s just you and bring a container home for the next day. Yes, the leftovers hold up well and certainly remain tasty even when microwaved. 

Don’t skip the house-made focaccia either. While technically the bread service hasn’t changed much, it now comes with a black garlic butter you’ll want to slather on everything. Add on the fresh straccitaella studded with warm green olives for even more pizazz to the starter. 

Black butter remains a theme on raw menu. The fermented bulb also adds a savory, velvet texture to a bowl of artichoke hearts. The sweet potato crocchetta too features a drizzle of black garlic aioli over the crisp shell. 

On the pasta side, it’s hard to pick just one when all six sound like heaven. There’s even a gluten-free option so everyone can enjoy bowls of rigatoni with fennel sausage, lemon bread crumbs, kale and chilies; or the squid ink fettuccine with clam ragu. Personally, the radiatori laced with pistachio pesto, furikake, and fresh mozzarella surprised in a wonderful, earthen way not often found without the use of mushrooms. 

Go now to assure these dishes are still available. After all, the team wants to keep things fresh and plans on many menu changes.  

green pasta on a white plate
The radiatori at Die Mio is unlike any pasta you’ve had. | Photo by Linnea Covington

Drink This

Before the bar poured wine, beer, and some cocktails. But now, the drink program has been kicked up notch to feature classics including the Aperol Spritz and Sazerac. On the creative side, check out the Pineapple Milk Punch or Madre Paloma, which features mezcal, grapefruit, and honey. For those looking for zero-proof cocktails, the Phony Negroni is a winner. 

Visit during happy hour, Monday through Thursday from 4 to 6 p.m., for drink and food specials. On the cocktail side the $9 options differ from dinner, with Lion’s Tail (rye, montenegro, ginger and lime) and the Bijou (gin, Centum Herbis, and sweet vermouth). Pair a beverage with a $12 bowl of spaghetti or cacio de pepe, and a small plate for $6, which includes some of the aforementioned bites. 

Visit Dio Mio every day of the week starting at 4 p.m. to 9 p.m. Sunday through Thursday, and 10 p.m. Friday and Saturday. 3264 Larimer St., Denver, diomiopasta.com

Good For:

Happy hour

Date night

Groups of four and under

ABOUT THE AUTHOR

Linnea Covington

Linnea Covington is the managing editor of DiningOut. She comes to us with a long background in food, restaurant and drinks journalism. Over the last two decades she’s written for tons of publications including Denver Post, Washington Post, Forbes Travel Guide, 5280 Magazine, New York Magazine, New York Times, Time Out New York and more.

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