Bonanno Concepts, the Denver restaurant group owned and operated by husband-and-wife duo Frank and Jacqueline Bonanno, welcomes diners to the grand opening of Rōmyō, Denver’s first dedicated itameshi restaurant, on Larimer Square. The opening marks the culmination of 25 years of Bonanno Concepts expertise, innovation and heritage, and the permanent evolution of the group’s culinary playdate.
Rōmyō — a paean to Rome and Tokyo — fuses Japanese and Italian cuisines into a single, distinctly Bonanno Concepts dining experience. The concept draws on the full depth of the group’s portfolio: the deeply flavored broths of Bones, the daring Japanese-inspired technique of Mizuna, the rustic pastas and pizzas of Luca, the imaginative Asian comfort food of Dumplin’, and the Little Italy spirit of Osteria Marco, Rōmyō’s longtime Larimer Square neighbor.
Rōmyō traces its roots to itameshi; a Japanese word for the fusion of Japanese and Italian cuisines. Bonanno Concepts’ most popular annual “culinary playdate” pop-up, hosted at Italian-inspired neighborhood dining room, Luca. Now, that pop-up has found a permanent home, and Rōmyō transforms the group’s most requested culinary experiment into a destination restaurant in the historic heart of Denver.
“Itameshi isn’t a trend for me,” said Chef Frank Bonanno, co-owner and proprietor in a statement. “I’m doing this because they’re two cuisines that I love. It’s a perfect marriage. Not only deeply delicious but fun to cook.”
Located on the corner of 14th and Larimer in the longstanding Miller Building (1401 Larimer St.), Rōmyō seats 80 in its dining room, anchored by a pillared bar with a section carved out for a kaiseki dining experience. A patio puts diners in the middle of the pedestrian street action, with views of the surrounding foothills.
At the helm of the kitchen is Executive Chef Johnny Rodriguez, alongside General Manager Tyler Bray. The menu reflects the itameshi spirit in every dish, from chawanmushi — the silky Japanese egg custard reimagined through an Italian lens — to signature plates like Chicken Katsu alla Piccata, ’Nduja Dumplings, Udon Carbonara, Cacio e Pepe Ramen, Parma Prosciutto Roll and Chitarra alla Sake. Unexpected side dishes round out the table, alongside a trio of kakigōri desserts – the Japanese shaved-ice tradition – among several sweet finales. The kitchen ages its own soy sauce in whiskey barrels in collaboration with Leopold Bros. and serves a Leopold Bros Colorado peach vinegar as a dipping sauce for dumplings.
“I worked with Frank at Bones when I was a kid,” said Executive Chef Johnny Rodriguez. “Then, I got to run the show at Dumplin’. Being an executive chef here, working with this kind of food, is a dream for me.”
Design elements, courtesy of creative director, co-owner and proprietor Jacqueline Bonanno’s visions, include a nine-foot-tall giraffe nicknamed Grace that greets guests upon entry, daintily dangling a chandelier from its mouth over the host stand, alongside a roving kakigōri cart, soon to arrive from FinArt Denver, bringing a celebration of Japanese street culture to the space.
“FinArt was able to bring my design to life,” said Jacqueline. “They created a gorgeous bar. I am so delighted by the way everything in the space turned out and it’s the perfect backdrop for the delicious food.”
Rōmyō serves dinner seven nights a week and lunch on Friday, Saturday and Sunday. Reservations can be made through the restaurant’s website and OpenTable.
For additional information, visit romyodenver.com or follow along on Instagram @romyo_denver.
