Il Posto is ready to roll in its new digs at 26h and Larimer. After nine years at the original location, one that will soon become L'Atelier by Radex, chef Andrea Frizzi switched gears, doubled the size, and brought a grown-up, big city version of what his Italian spot to the RiNo area.
The space is charming, sleek yet warm, unlike most hot spots that have opened in the last several years in Denver. Designed LIVStudio in close collaboration with Frizzi, the 3500 square foot two story interior is free of reclaimed wood, murals, subway tiles, Edison bulbs, and wallpaper.
White, black, and natural wood tones dominate and big moves include a signature Bocci light installation from which amber-hued handblown Murano glass globes hang on copper wires over the space like fireflies. The wide 12 seat bar top, which allows guests to enjoy a drink or a meal, is an impressive slab of Carrara marble. Privacy and a lounge-like vibe is what the imposing staggered booths provide, with a Studio54 twist on the lowest of them set in the corner that opens to the downtown skyline. Several dining tables line the perimeter downstairs and a six seat chef's counter gives the chance for a customized dining experience - just ask about it.
The upstairs area may be your favorite new private party room. Set up like a classic intimate dining room, it currently features seven four-tops and three two-tops. A communal dining table will be added to the mix soon. The corner is what Frizzi calls the best seats in the house, table number one and two, that provide a secluded area still allowing the diner to enjoy the energy of the restaurant.
Come summer, a pivoting steel-and-glass wall will open to a patio that will add 50 seats and an extra lounge area to the restaurant.
The menu is much like the one guests experienced at the original Il Posto, but a larger kitchen and more storage space allowed for some additions. There are five menu sections with the grande and assaggini serving as starters well-suited for sharing. The burrata and polpo (octopus carpaccio) are sure bets for success. Then come four housemade pastas in the primi (do not miss the orecchiette) and two risottos in the dedicated risotto section. For secondi, right now there is tuna, chicken, and sea scallops but a three pound steak that takes over an hour and a half to prepare is the real show stopper. There are cocktails and beer and wine and experts that will help you make the right choice for your dish. Save room for dessert where the budino is a star.
Il Posto opens tonight and for the time being will serve dinner Monday through Saturday. Adding Sunday dinner, then lunch are high priorities for chef Frizzi.