QUE BUENO SUERTE!

A MISSION YOGURT, INC. RESTAURANT

Que Bueno Suerte! serves innovative Latin American cuisine on South Pearl St., in a space that creates a union between ancient Mayan and modern Mexican artwork and architecture. Chef Dana Rodriguez oversees the restaurant as consulting chef, along with Vicente “Vinny” Sosa, executive chef, and a talented culinary team. A menu of modern eclectic small plates and entrees is punctuated by an extensive tequila and mezcal list, as well as a variety of seasonal cocktails.

About Mission Yogurt, Inc.
Denver-based Mission Yogurt, Inc. and its subsidiary companies own and operate food and beverage concepts primarily in high traffic airports. Boasting more than 25 years of experience in airport operations, Mission Yogurt, Inc. specializes in full-service dining and bars, fast food and fast-casual dining. With a focus on high-quality food sourcing and environmental sustainability, Mission’s restaurant concepts offer travelers fresh and unique dining experiences in an appealing environment. Each concept uses the best quality products and local ingredients whenever possible. Mission Yogurt, Inc. continues to grow, owning and operating restaurants at Denver International Airport, San Jose International Airport and San Diego International Airport.

At the helm, Rod Tafoya has nearly 30 years of experience in the restaurant business, including more than 25 leading Mission Yogurt, Inc., now a leading concessionaire and franchisee at Denver International Airport. Mission purchased the building that Que Bueno Suerte! now calls home, which formerly housed Session Kitchen, late last year after learning the Westminster Promenade, home to its 11-year-old restaurant, Que Bueno!, would be demolished in May 2016.

“Qué buena suerte’ means ‘what good luck,’ or ‘what good fortune,’ in Spanish, and we felt the term couldn’t be more appropriate for our newest concept,” says Tafoya. “Everything begins and ends at the right time – the closing of another restaurant, due to new construction, presented the perfect opportunity to pursue this new adventure with Vinny, as well as Dana, both of whom I have been eager to work with for a very long time. A portion of the new restaurant’s name – Que Bueno – pays tribute to the past, and the rest celebrates the success we see for the future.”

HOURS OF OPERATION

Dinner:

Monday – 4 p.m. to 10 p.m.
Tuesday – 4 p.m. to 10 p.m.
Wednesday – 4 p.m. to 10 p.m.
Thursday – 4 p.m. to 10 p.m.
Friday – 4 p.m. to 11 p.m.
Saturday – 4 p.m. to 11 p.m.
Sunday -4 p.m. to 10 p.m.

Brunch:

Saturday – 10 a.m. to 2 p.m.
Sunday – 10 a.m. to 2 p.m.

CULINARY TEAM

Expert Team Leads the Creation of Authentic, Upscale Mexican Cuisine

We are proud to have Chef Dana Rodriguez, of the acclaimed RiNo restaurant, Work & Class, oversee our restaurant as Consulting Chef, along with Executive Chef Vicente “Vinny” Sosa, Executive Sous Chef Ivan Ceballos and a talented culinary team.

The modern eclectic menu includes numerous options for sharing, including shared plates, or “Platos Para Compartir,” such as Tuetano de Res; soups and salads, or “Sopas y Ensaldas,” such as Ensalada de Palmitos; and cold dishes, or “Lo Frio,” such as Ostiones y Raspado, featuring oysters on the half shell, with michelada slush. Entrees include tacos, warm plates, or “Platos Fuertes,” and Que Bueno Classics, such as Queso Fundido, with melted asadero cheese, Chihuahua cheese, and rajas or house-made pork chorizo, served with tortillas.

VICENTE SOSAExecutive Chef
Vicente “Vinny” Sosa has worked in several high-profile restaurants in Denver and Vail since he started his chef career in 2002. Working his way from line cook and even butcher to executive sous chef, Vinny is embracing a leadership role at Que Bueno Suerte. Before joining the Que Bueno Suerte team, Vinny has played important roles in the kitchens of Rioja, Euclid Hall and most recently, Work & Class.
DANA RODRIGUEZConsulting Chef
James Beard Award semi-finalist Dana Rodriguez started her cooking career in Panzano’s kitchen on a whim. She served as a dishwasher and moved up the ranks under the guidance of then-chef Jennifer Jasinski. Eventually she was offered a sous-chef position. After working in various kitchens in the Mile High City, she became executive chef of Work & Class. In both 2015 and 2016, Dana was nominated to the Best Chef Southwest category of the James Beard Foundation.
KYLE HILLGeneral Manager
Kyle got his start in restaurant management at Que Bueno! Mexican Grille. He has an extensive knowledge of Tequila and loves passing that knowledge on to both staff members and every guest that enters Suerte.
IVAN CEBALLOSExecutive Sous Chef
Ivan Ceballos will join the Que Bueno Suerte! team as executive sous chef, with nearly a decade of experience ranging from lead cook to executive sous chef at various presitigious restaurants in Denver. After spending several years at Ellyngton’s and The Ship Tavern at The Brown Palace Hotel, Ivan spent some time at Grappa Italian Bistro in Lakewood before serving as executive sous chef and often manning the cicchetti bar at Sarto’s Social Italian Eatery.