Dynamic Variation:



Avelina, a sophisticated stunner in the heart of Lower Downtown (LoDo), turns out captivating New American cooking from an open kitchen that peers over a beautifully designed dining room. The award-winning culinary team creates cuisine from seasonally available ingredients for lunch, dinner and weekend brunch. From shared plates like roasted cauliflower flatbread and charred octopus to large plates including short ribs, pork tenderloin and Colorado striped bass, you can expect an elevated Denver culinary experience. The beautifully executed dishes, exceptional wine list, thoughtful cocktails and intoxicating ambiance are not to be missed.


To Go Denver
  • Blocks to CCC: 10
  • Event Space:
  • Hours: Lunch: Mon-Fri: 11am-3pm, Happy Hour: Mon-Fri: 3pm-6pm, Dinner: Mon-Thurs: 4pm-10pm, Fri-Sat: 4pm-11pm, Sun: 4pm-9pm, Brunch: Sat-Sun: 10am-2:30pm
  • Miles to CCC: .9
  • Total Capacity (if applicable): 200
  • Allow Buy Out:
  • Cuisine: New American
  • Dinner Hours: 4pm-Varies
  • Has a Chef/Community Table:
  • Lunch Hours: 11am-3pm
  • Pricing: $$
  • Serves Dinner:
  • Serves Lunch:
Restaurant Information
  • Take-Out:
  • Dine-In:
Restaurant Memberships
  • Colorado Proud Member:
  • Eat Denver Member:
Menu Options
  • Gluten-Free Option Available:
  • Menu Price Option: $45.00
  • Vegetarian Option Available:
  • First Course Heading: to start
  • First Course Options: SNAP PEAS AND STRAWBERRIES spring greens, harissa crema, lemon vinaigrette, goat cheese LITTLE GEM LETTUCE salsa verde, aioli, lemon, macadamia, parmesan BBQ CARROTS yogurt, sesame salsa, chives WAGYU CARPACCIO shaved xo beemster, grilled asparagus, charred leek vinaigrette, watercress ENGLISH PEA HUMMUS marinated artichokes, peas, radish, flatbread
  • Second Course Heading: entree
  • Second Course Options: CRISPY PANISSE tomatillo salsa verde, wild mushrooms, avocado, goat cheese SMOKED PORK TENDERLOIN burnt miso-honey glaze, macadamia crumble, mustard broccolini ROASTED CHICKEN BREAST wild mushroom risotto, asparagus, parmesan, fine herbes MISO ROASTED COD bonito buttermilk, roasted mushrooms, cous-cous, dill RABBIT BUCATINI burnt carrot puree, sweet pea puree, snap peas, carrots, peanuts GRILLED FLAT IRON 6oz chipotle steak sauce, crispy potatoes, garlic aioli
  • Third Course Heading: dessert
  • Third Course Options: BERRIES N' CREAM - berries, sabayon, basil gelato, caramelized white chocolate, smoked almonds CHOCOLATE FONDANT – peanut buttercream, caramelized banana LEMON TART - raspberries, mint

Meeting Facilities

Facility Info
Meeting Rooms
  • Total Sq. Ft. 542
  • Reception Capacity 200
  • Space Notes Event Contact: Mandy Holbert, (720) 904-6711, mholbert@urbanfoodgroup.com
  • Type of Venue Restaurant
  • Type of Event Reception, Banquet, Meeting Classroom
  • Banquet Capacity 120
  • Number of Rooms 3
Private Dining Room
  • Total Sq. Ft.: 542
  • Banquet Capacity: 35
  • Reception Capacity: 50
The Bar & Patio
  • Reception Capacity: 50
Chef's Table
  • Banquet Capacity: 10
Full Buyout
  • Banquet Capacity: 120
  • Reception Capacity: 200