The story
Dio Mio opened in 2016 in Denver’s RiNo neighborhood with a straightforward mission: “Pasta For The People.” The fast-casual concept centers on fresh, handmade pasta and shareable plates, served in a relaxed space where the pasta-production table sits at the heart of the 1,500-square-foot restaurant. The team sources ingredients locally when possible, always seasonally, and keeps the menu rotating with a mix of traditional Italian and contemporary dishes.
Chefs and owners Spencer White and Alex Figura met while working in Denver’s fine dining scene. White’s career includes stints in Steamboat Springs, a degree from UC Denver, and a stage in Copenhagen; Figura trained at Vetri in Philadelphia, spent time in Spain at L’Escaleta and El Celler de Can Roca, and worked at Blue Hill at Stone Barns before returning to Denver. Together they built a concept that blends high-end technique with an approachable, no-reservations atmosphere. The kitchen is now led by Chef Peter McTiernan and Sous Chef Jack Raczkowski, with Cheyenne Langis and Connor McLeod also key to the team.
The menu changes regularly, but always includes a handful of traditional Italian pasta dishes alongside more experimental creations. Staff favorites offer a peek at what shines: Figura singles out the Cacio e Pepe, White loves the lasagna Dio Mio, and director of operations Lulu Clair calls the focaccia “period” the best thing on the menu. The drink program keeps things similarly straightforward—affordable wines, espresso drinks, craft beer, and a small selection of cocktails and Italian spirits.
Dio Mio’s service style sets it apart: counter service backed by tableside support. Guests check in with a host upon arrival, get seated on a first-come, first-served basis, then head to the counter to order. A server checks in tableside for additional rounds or wine, and handles the bill at the end. It’s a format that balances efficiency with warmth—no fuss, but plenty of attention.
For those who want to recreate the experience at home, Dio Mio runs a monthly Pasta Club. Each month, Chef McTiernan curates handmade fresh pasta kits with sauces, garnishes, simple instructions, a fresh salad, and the restaurant’s famous focaccia.
Dio Mio’s blend of skilled pasta-making and unpretentious hospitality earned it a Michelin Recommended distinction in 2026—a fitting nod for a restaurant that proves fine dining roots don’t require a white tablecloth.
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