Mister Tuna opened its doors inside the Industry building in RiNo back in July and the buzz hasn't dulled since.
The latest addition to Troy Guard's restaurant empire (TAG Burger Bar, Lucky Cat, Bubu, Los Chingones, Sugar Mill, Guard & Grace) began to fill up promptly at 6:30 p.m. on a Tuesday and stayed bustling throughout the evening. I was there to finally see what all the fuss was about and -- with three companions along for the ride -- went a little overboard.
Here's how you consume a little too much at Mister Tuna.
Make a reservation, grab some friends and head to Industry.
You can’t miss it — it’s that big industrial building marked by 7-foot lettering.
Keep walking, your destination is nearly all the way east, next door to Will Call.
Contemplate coming back during patio season.
You found it!
Have a seat. Wonder why people can’t live without TV.
First thing’s first: cocktails.
I can’t recommend the Valium enough. It’s Montelobos mezcal, benedictine, amaretto, fresh lemon, vino float and torched cherries, and it mostly just tastes like red wine and mezcal. As it turns out, that’s an excellent combination.
Take a bathroom break.
It’s like the clean, art-school version of a Hi-Dive bathroom in there.
Decision time.
To start…
Fresh-shucked oysters with fresh bloody Hawaiian chili pepper sauce.
Duck and chicken liver mousse with grilled focaccia and seasonal mostarda. ($12.50)
Grilled ‘shroom pizza with mushroom, local goat cheese, garden herbs and calabrian chili. ($9)
Now, on to the main course.
16-ounce Heritage pork collar with fingerling potato, mizuna and pickled mustard seed. ($27)
Wrap it up to go because you will probably explode trying to finish it all.
You did it! Now get yourself home before the food coma pulls you under like a receding tide.
Mister Tuna is located at 3033 Brighton Blvd. and you can call them at 303-831-8862.
