Toro, Hotel Clio

During our stay at Hotel Clio, we dined at their restaurant Toro, Latin Kitchen & Lounge for dinner. Toro specializes in Pan-Latin Cuisine & brings upscale Latin flair to Cherry Creek. Toro offers free valet parking.

Upon arrival we were seated in the main dining room. Our server, Evan had great recommendations and was attentive and fast with service. GM, Kate was vivacious and was active on the restaurant floor ensuring customers and staff had everything they needed for a stellar dinner service.

I started with a Mercado Margarita. The Mercado Margarita was made with tanteo jalapeño tequila, passion fruit lime, agave nectar & hibiscus-rosemary foam (this is Toro’s most popular cocktail). This marg was beautifully colored - pink & red with touches of yellow. Upon first sip, the hibiscus rosemary foam was the first flavor I tasted; it added a floral and herbal twist to the familiar citrusy and salty margarita flavors. Once through the foam, the marg’s spicy sweetness started coming though.

Ross had the Negroni Norte made with barrel aged el silencio mezcal, aperol, & carpano antica.

We can never go to Toro without getting my favorite - the Sweet Corn Empanadas made with aji amarillo, avocado purée, manchego cheese and chimichurri. These delicious flakey, buttery puff pastries filled with creamy, sweet corn were (and continue to be) irresistible.

The Lobster Quesadilla (new offering from Toro) was made with poached lobster, bacon, Oaxaca cheese, avocado yuzu purée, & tomatillo salsa. The Oaxaca cheese was a semi-soft cheese with a rich, buttery flavor that melted beautifully in the quesadilla. The pieces of poached lobster were delicately sweet.

The Smoked Fish Dip was made with aioli, cilantro, pickled jalapeño, lemon juice & plantain chips. The dip was nice and meaty in texture and was cool & creamy against the snap of the plantain chip.

The Flambé Salmon Roll was made with tobiko, chipotle mayo, avocado, sundried tomato, cucumber, & scallion. The key ingredient here was the flambéed salmon - the salmon melted in our mouths and had a light, smoky flavor that complemented the other ingredients.

The Colorado Beef Roll was made with flambéed beef fillet, yuzu aioli, shiso-pesto mayo, avocado, asparagus, sun dried tomato, & truffle oil. This roll was an explosion of flavor. The beef fillet had an enhanced richness from being flambéed. The shiso-pesto mayo added a unique savory and herbal element to the roll.

The 10z Prime Skirt Steak came to the table sizzling. This was a flavorful cut of meat with a strong, beefy taste. The "prime" grading meant the meat had higher fat content and the fat added a touch of sweetness to the beefiness.

For dessert we had the La Bomba (serves 2). La Bomba is made with a chocolate sphere, cookie crumbles, seasonal berries and assorted sorbets & ice creams. La Bomba was a theatrical dessert - the dessert was brought out in a half chocolate orb and then playfully smashed onto our table. The chocolate, berries, sorbet & ice cream were then drizzled with cream & fruit sauce. It was like dessert nachos. The chocolate was delicate and sweet & combined with all the other fillings nicely.

Big thanks to Toro, Evan, Kate, Cierra Shoemaker, & Prim + Co for hosting us!

Check it out babes and let them know that denv.her. sent you! xx

Toro, Latin Kitchen & Lounge

Service options: Dine-in · Takeout · Delivery
Located in: Hotel Clio
Address: 150 Clayton Ln Ste B, Denver, CO 80206
Menu: torodenver.com
Phone: (303) 253-3000Reservations: opentable.com

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