Three words: Latin dim sum.
That’s the concept behind Dana Rodriguez’s (Work & Class) new restaurant, along with partners Tony Maciag and Tabatha Knop, inside the upcoming Ramble Hotel at Larimer and 25th streets. There will be carts. And there will be lechón.
Super Mega Bien will — literally — be rolling out pan-Latin fare in a dim sum format. Between six and eight constantly rotating small plates (think arepas, ceviches, mariquitas and mofongo priced at $5 to $12 a pop) will be carted around the dining room at a time, so diners can sample a little bit of everything.
Ten or so family-style plates will also be available for ordering, although that doesn’t sound nearly so fun as eating off the cart. You know what they say: A cart dinner is a happy dinner.
“There is nothing with this kind of cuisine around here,” Rodriguez said. “It’s gonna be unique and cool and fun.”
To research the concept, Rodriguez and her team visited San Francisco’s State Bird Provisions, with its outside-the-box dim sum style. She’ll borrow some of its service techniques, but with her own spin on Cuban, Peruvian, Bolivian, Mexican and other Latin cuisines.
“It’s not just about opening another restaurant — we’re not the kind of restaurant to just make money. We also want to make a difference in the community and to our employees. I started as a dishwasher. We understand how everyone works hard to get where we are right now. Affordable meals and a stiff drink for the price — that’s what we like to do,” Rodriguez said.
Super Mega Bien, along with the Ramble Hotel and its other high-profile tenant, New York bar extraordinaire Death & Co., are slated to open March 2018. In the meantime, Rodriguez has been hosting dinners to perfect dishes for the new restaurant. The Day of the Dead Mexico City dinner, slated for October, should be especially killer.
Super Mega Bien: 1260 25th St., Denver; supermegabien.com