As word of the Central Market emerged just under a year ago, naturally, we started paying attention. We waited with baited breath until late last year, when the concept announced a spring 2016 opening. Now, we finally have confirmation of the market’s first tenants.

The RiNo-based, 12,000-square-foot community space and food emporium from developer Ken Wolf and chef-owner Jeff Osaka, aims to provide an accessible, gourmet market housed at 2669 Larimer Street in the 1920s-era H.H. Tammen Curio Company building. And as promised, the market features a selection of all-local concepts from newcomers and vets alike.

Suffice it to say that, after reading this list, we’re even more excited for the market to open its doors. Below, you’ll find a short description of each purveyor.

Silva’s Fish

Owned by Jesus Silva, chef at Osaka’s newly opened Sushi-Rama and Osaka Ramen—the former of which will be sourcing all its fish from the Silva’s—comes a full-scale fish market. In addition to quality retail seafood options, guests can expect ceviches, tostadas, and fresh-shucked oysters that can be enjoyed in-house or taken home.

Jesus Silva & Jeff Osaka at Sushi-Rama. Photo by Romeo Fernandez.

Jesus Silva & Jeff Osaka at Sushi-Rama. Photo by Romeo Fernandez.

Izzio Bakery

 Long-standing local bakery (formerly known as Udi’s Artisan) will debut their first year-round retail bakery outlet in the Central Market. Helmed by Head Pastry Chef Jason LaBeau, the outpost promises their famous breads, freshly baked pastries, and unique desserts.

Crema Bodega

 The first-ever outpost of Denver’s beloved Crema Coffee House will serve small-batch roasted coffee and retail options including non-alcoholic beverages, dairy products, coffee brewing equipment, magazines, and bike tubes.

Finn's MAnor Noah Price, central market rino,

Noah Price of Crema Coffee House. Photography by Glenn Ross.


 No gourmet marketplace is complete without chocolate, right? Filling this void is CoCo, who will serve housemade, handcrafted sweets alongside a curated selection of gourmet chocolates from American and European chocolatiers.


Much like RiNo Yacht Club does for The Source, Curio will serve as the central hub of the Central Market. The bar is the brainchild of Katsumi Yuso and Stephen Julia, owners of Cure All Bitters, an award-winning, small batch bitters company. Providing beer, wine, and cocktail options, the owners promise a place where “where strangers become friends.” Additionally, guests will be able to order drinks at the bar and carry them around the market. For more information on Cure All Bitters, and the concept behind Curio, refer to our exclusive interview.

Curio Cocktail sampling from Queen City Supper Club. Photo by Candace Peterson

Curio Cocktail sampling from Queen City Supper Club. Photo by Candace Peterson

SK Provisions

From acclaimed chef and restaurateur Sean Kelly—whose extensive resume includes Barolo Grill, Aubergine Café, the Biscuit, Clair de Lune, and, most recently, the newly opened Desmond Bar & Grill—SK Provisions will offer rotisserie meats, poultry items, other prepared foods and pantry goods.


The new concept from ever-busy Chef Justin Brunson will focus on providing RiNo with the best artisan meats and cheeses from Colorado and beyond. In addition to charcuteries prepared by Brunson’s Old Major, the menu will feature sandwiches and meat and cheese plates that guests can customize on a sushi-style bar. All products will be available for retail sale.

High Point Creamery

 The southeast scoop shop’s second location will showcase their ice cream (both dairy and vegan options) and sorbet, including their popular ice cream flights, Bombes (layered ice cream cakes, pictured) and sundaes. If that wasn’t enough, High Cream’s modern day soda fountain adds an extra touch to RiNo’s first ice cream shop.

High Point Creamery's Ice Cream Bombe. Photo by Roman Tafoya.

High Point Creamery’s Ice Cream Bombe. Photo by Roman Tafoya.

The Local Butcher

 Sourcing a majority of its meat from Colorado, the Local Butcher emphasizes food education and transparency, and invites guests to come prepared with questions about recipes, preparation, and whole animal butchery. In addition to retail options, the shop will serve two daily sandwiches—Italian meatball and pulled beef—rotating soup options, and “the occasional” sliced prime rib.

Green Seed

 This vegetable-forward restaurant touts itself as a shop that “puts produce on your plate.” In addition to providing fresh juices, veggie bowls, and other snacks, the unique concept also aims to help customers shop for meals that they can prepare at home.


 From Il Posto’s Andrea Frizzi comes a pizza shop with a twist. Not only will Vero serve its wood-fired pizzas, pastas, and sauces in-house, it will offer guests the option of taking their food home.