The gist: Once a popular Zeppelin Station vendor, Japanese-French fusion Koko Ni now has a permanent home in RiNo with Chef de Cuisine James Gnizak and James Beard Award-Winner Paul Qui running the show.
The food: Farm-driven omakase that’s heavy on sustainable American seafood. With, of course, the added flourishes that make Maine lobster, (exclusively) Colorado greens, and handmade pasta elevated yet approachable. The space seats 24 guests—with chef’s counter seating—who can expect a salad “bouquet” dipped in a lemon juice and burnt onion oil dressing, local wagyu with squid emulsion, and an ice cream amuse bouche with caviar.
How to book: Visit Tock for reservations