Toro Latin Kitchen + Lounge


Toro Latin Kitchen + Lounge is from internationally renowned Chef Richard Sandoval and is his first location of his Toro concept in Denver, sixth in the world. Toro brings Latin flair to a casual, yet sophisticated setting in Cherry Creek Denver. Outstanding service with meticulous attention to detail from execution of service to food and beverage and high-level of design. Approachable, sophisticated Pan-Latin Cuisine…impressive beverage program featuring global and domestic wine selections, handcrafted cocktails with emphasis on specialty tequila, rum and mezcal.

Toro hosts a Bottomless Brunch with live music every Saturday and Sunday and a specialty spirits tasting series every Monday.


To Go Denver
  • Event Space:
  • Hours: Dinner: Mon-Sat: 5pm-10pm; Lunch: Mon-Sun: 11am-4pm; Bar: Mon-Sat: 11am-10pm; Happy Hour: Mon-Fri: 4pm-6pm; Bottomless Weekend Brunch (Reservations Recommended): Sat-Sun: 10am-3pm
  • Total Capacity (if applicable): 300
  • Allow Buy Out:
  • Cuisine: Pan Latin
  • Dinner Hours: 5pm-10pm
  • Lunch Hours: 11am-4pm
  • Pricing: $$$
  • Serves Breakfast:
  • Serves Dinner:
  • Serves Lunch:
Restaurant Information
  • Additional Restaurant Info (Parking, Valet, etc): The restaurant is located within the JW Marriott Denver Cherry Creek. Please call the restaurant at 303.253.3000 with any questions.
  • Curbside Pick-Up:
  • Take-Out:
  • Dine-In:
Menu Options
  • Menu Price Option: $45.00
  • Vegan Option Available:
  • Vegetarian Option Available:
  • Additional Items: Wine / cocktail pairings and upgrades will be available at Toro Denver.
  • First Course Heading: Starters
  • First Course Options: Ceviche Negro: mahi-mahi, leche de tigre, charred serrano, avocado, taro chips Al Pastor Anticuchos: chicken thighs, achiote & kimchi sauce, pineapple pico, salsa verde Solterito Salad: quinoa, fava bean, garbanzo, watermelon, Kalamata olives, heirloom tomato, panela cheese, avocado puree, aji amarillo vinaigrette (V, VG)
  • Second Course Heading: Specialties
  • Second Course Options: Pan-Seared Scallops: piloncillo butternut squash puree, kabayaki sauce, toreado aioli (Vegan option available with grilled baby cauliflower) Roasted Pork Belly: congri rice, chipotle sweet plantains, Cuban mojo 10 Ounce Brazilian Picanha Steak: yucca, garlic mojo sauce, chimichurri, pan de queijo
  • Third Course Heading: Dessert
  • Third Course Options: Coconut Panna Cotta: pineapple chutney, guanabana foam Passion Fruit Sorbet: gooseberries, chile tajin

Meeting Facilities

Facility Info
Meeting Rooms
  • Total Sq. Ft. 6700
  • Space Notes Event Contact: Alyssa Sturm, (303) 253-3000,
  • Outdoor Event Space true
  • Type of Venue Restaurant
  • Type of Event Reception, Banquet, Meeting Classroom
  • Number of Rooms 3
Toro Room
  • Total Sq. Ft.: 875
  • Classroom Capacity: 30
  • Banquet Capacity: 50
  • Reception Capacity: 75
  • Total Sq. Ft.: 1200
  • Classroom Capacity: 100
  • Banquet Capacity: 128
  • Reception Capacity: 200
Full Buyout
  • Total Sq. Ft.: 6700
  • Classroom Capacity: 100
  • Banquet Capacity: 300
  • Reception Capacity: 300