18 W E S T W O R D F o o d & D r i n k 2 0 2 5 westword.com The Best Is Yet to Come THE TEN MOST ANTICIPATED RESTAURANT OPENINGS OF LATE 2025. BY MOLLY MAR TIN Many new restaurants have opened in metro Denver so far in 2025, but our stom- achs are always hungry for something new. Fortunately, there are still more big debuts planned before the end of the year. Here are ten places expected to make a big splash when they begin serving before the new year, starting with the openings announced most recently: Ceci and Cimera at the Source Hotel 3330 Brighton Boulevard Projected opening: Fall Some big changes are coming to the hotel connected to Denver’s fi rst food hall. In March, Safta announced plans to add an Italian lounge dubbed Ceci! (pronounced “cheh-chee”) to the space. The menu will focus on small bites, wine and cocktails made with Italian liqueurs, amaro and spirits, as well as classics like martinis and negronis. Up on the eighth fl oor, the rooftop of the Source Hotel, which had been operating as the Woods since 2018, is being transformed into Cimera, a Pan-Latin restaurant from Peruvian chef Diego Muñoz and Hop Alley alum Geoff Cox, who will be its executive chef. The food lineup includes Peruvian-inspired sushi and sashimi, small plates such as empanadas and arepas, and larger entrees, along with a Latin-focused cocktail menu. Molino Chido at Stanley Marketplace 2501 Dallas Street, Aurora Projected opening: October Two culinary powerhouses are teaming up for this new addition to Stanley Mar- ketplace. Tommy Lee is the owner of two Uncle locations as well as Hop Alley, while Michael Diaz de Leon was the executive chef at Bruto when it was awarded its fi rst Michelin star in 2023. Since then, Diaz de Leon has struck out on his own, spending a lot of time traveling, cooking and learning — experiences that he’ll bring to this new venture. When it opens, expect a Mexico City-inspired taqueria fueled by a passion for fresh masa and creating a memorable dining experience. Uchiko 299 Fillmore Street Projected opening: End of 2025 Way back in 2022, Uchi’s parent company, Hai Hospitality, announced plans to open a location of Uchi’s sister concept, Uchiko, in the former Ginny Williams Gallery in Cherry Creek. Three years later, the project is still in the works, but Hai Hospitality is aim- ing to fi nally get those doors open by the end of the year. When they fi nally open, we’ll be eager to try this spot. Like Uchi, the concept is sushi-focused but will also serve fare made on a live-fi re, post-oak grill. Blossom by SYC 1691 Central Street Projected opening: Late November/early December Shuang “Sherry” Crossland, owner of the One Concept Restaurant Group, is in the midst of launching its more upscale SYC Concepts sister brand. In July, the group introduced Sushi by SYC, a twenty-seat omakase experience, but we’re still waiting for Blossom by SYC, which is set to take over a LoHi space that’s seen a lot of turnover. Most re- cently home to El Chingon, which left the space last year, it’s sat empty ever since, but Crossland promises an upscale, chef-driven Asian addition complete with striking decor, a full bar and Mich- elin aspirations. Boombots Pasta Shop 2647 West 38th Avenue Projected opening: October Husband-and-wife team Cliff and Cara Blauvelt have proven themselves to be pros at creating good vibes and even better sandwiches at Odie B’s, which started in Sunnyside and added a RiNo outpost in January. Their newest concept, Boom- bots Pasta Shop, will be located next door to their daytime Sunnyside spot and has been in the works since last fall. While the team was originally aiming for a summer opening, we’ll have to wait just a little bit longer to taste the results of all the R&D. The vision: “Pasta is across all cultures, and nothing is off the table,” Cliff says. Dear Emilia 3615 Delgany Street Projected opening: End of 2025 The owners of Olivia, one of the best Italian restaurants in the city, will soon open another Italian eatery. Dear Emilia (a slight tweak from the original planned name of Emilia) will be located on the fi rst fl oor of the Current offi ce building in RiNo, and will combine inspiration from the Emilia-Romagna region of Italy with an emphasis on local sourcing to create what co-owner Ty Leon describes as “Italian- Colorado cuisine.” Clams al Olivio from the upcoming Cimera at the Source Hotel. LUIS MORALES continued on page 22
