Rioja - Roasted Halibut, Romesco, Pine Nut Butter
Our guests look for halibut while it is in season because they know the sweet, flaky fish is always seared perfectly at Rioja. We source only short-line-caught, day-boat Alaskan halibut. The romesco sauce always piques our guests’ interest; some are not familiar while others want to taste our take on the Spanish classic. The quality of the sweet smoked paprika is key. We source our spices from a Denver spice vendor, Savory Spice Shop.
CHEF & OWNER JENNIFER JASINSKI'S STORY
Executive Chef and Owner of Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic & Genuine, Ultreia. James Beard Foundation award winner for Best Chef Southwest in 2013, semi-finalist for Outstanding Chef in 2016 and Outstanding Restaurateur in 2020, Jasinski operates Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic & Genuine and Ultreia in Denver.
A Wolfgang Puck alum, “Chef Jen” was a finalist on 2013 Top Chef Masters. She was named Western Regional Chef of the Year by the American Culinary Federation.