Mezcaleria Alma

“I dined here back in January and my experience dining solo here was exquisite from start to finish. I splurged and got four small plates and all four were incredible. The cocktails were fantastic as well and I even got a little bonus shot of mezcal with a chaser that consisted of an orange slice and worm salt. Yes, salt made from the worms found on the agave plants! Trust me, if you're not familiar with it you gotta try it. Service was top notch. I now forget the bartender's name who was attending to me but he was absolutely great. I got the bluefin crudo, aged hamachi tostada, carne apache, and their burrata to finish. That first bite of crudo with the gooseberries and other accompaniments set into motion what would be one of the top dinners I've had in recent memory. The tostada is indeed topped with a heaping portion on chives--and it works so well. The carne apache is fresh lean raw beef that is a taste sensation for any avid meat eaters out there, or really anyone who eats meat. Loved it. And finally, the burrata was the most unique version of it I've ever had in the best ways possible. I heard about their one dessert (which everyone I know of trying it raves about) but was too damn stuffed to even dare. That will just have to be a goal for next time!”

“Truly Magnificent. For true food explorers who want an laid back modern experience of International flavor centered around Mexico City inspiration, Chef Curiel and his incredible staff absolutely will not disappoint. Looking ahead on the menu isn’t necessary; just take whatever your server’s recommendation is and start the adventure. For me, it was the Tostada De Toro which was exploding with umami on an astonishing blue corn tortilla, incredibly sourced tuna and sesame oil, followed on by the astonishingly comforting Burrita de Guisado with succulent pork belly rolled into a ridiculously good house made tortilla. For Mezcal lovers, this is definitely the place with a fantastic Mezcal forward cocktail menu and humongous selection (including a house Mezcal). Finally I had a decadent Tres Leches cake with a berry compote. The vibe is modern, approachable, and relaxed with an open kitchen that will allow your eyes to wonder to the craftsmanship of Chef Curiel’s ridiculously talented staff. The front corner booth for privacy or any seat at the bar to interact with the staff are the seats to reserve if you can get them. This is LoHi’s ultimate date night and I cannot recommend it enough. 13/10 will go again.”

“This place is STELLAR! Small but full of energy. Place was jammed on a Tuesday afternoon/evening...and for good reason. The food was extremely unique, well executed and tasty. The service was a team effort and we met several of the employees during our stay...all very nice and very knowedgeable. The whole vibe is small plates, cocktails and tequila (huge menu)...perfect for us. We started with some tequila and a beet spritzer...excellent choices. Then on to Crudo de Kanpachi, Pescadilla de "Marlin", Tostada de Toro, and Barriga de Cerdo (my favorite!). Finished it all with their Tres Leches dessert (only one on the menu, but very very good). The place ain't cheap, but I am happy for every $ we spent there. We are now focused on hitting their next-door sister restaurant. But we will be coming back to this one.”

“Chef Johnny Curiel brings Denver another Michelin rated concept enojasizing Mezcal forward cocktails and and extensive lots of both mezcal and tequila, for your enjoyment. The cuisine ihas that Mexico City contemporary vibe with ceviche, crudo, pork dishes as some of the most popular and enjoyable. Vibrant atmosphere, extremely friendly and talented staff make the experience one that you will soon not forget.”

“If I could give 3 1/2 stars I would. First impressions were that it was a cute spot, the staff were nice but not overly friendly. The drinks were fantastic, the Colada was superb! Most of the food however was just ok. I'll start with the highlight of my dinner which was the Crudo de Kanpachi the roasted corn was such a lovely accompaniment to the dish it was a well balanced, fresh and flavorful dish. Now to my woes, I had been looking forward to the most talked about dish the Tostada de Toro but I felt like the spicy oil on top overpowered the dish and I really wanted the fatty tuna to shine more. The Flautas de Pollo were flat and underwhelming, the best part of the dish were the pickled onions, but it wasn't enough to save the dish. The Costillal de Res was under seasoned and underwhelming, the fresh tortillas were lovely though. I really had high expectations that weren't fully met but over all I don't regret trying Mezcaleria Alma it was still a nice experience for the mezcal and drinks!”