Soda Club brings Michelin-pedigree pasta and wine to Denver hotel

Soda Club is set to give the Ramble Hotel a new culinary anchor when it opens in August in the former Super Mega Bien space, bringing Michelin-recognized pasta and a serious wine program to one of Denver’s most closely watched dining addresses. The move matters because this is not just a vacancy refill. It is the second concept inside the hotel from James Beard Award-nominated restaurateur Ravi DeRossi, following Death & Co., and it arrives with a New York reputation already attached.

The New York original opened in Manhattan’s East Village in May 2021 and has since earned a spot in the 2025 Michelin Guide as a Bib Gourmand, a designation that signals good quality cooking at good value. In Denver, Soda Club is being framed as a neighborhood wine-bar concept with fresh pasta and a Sicilian-inspired point of view, which gives the project a sharper identity than a generic Italian import. Executive chef Amira Gharib is steering the kitchen, bringing her Egyptian background into a menu shaped by Mediterranean and Arab influences.

Wine will be a major part of the draw. Wine director Drew Brady is building a 200-bottle list, a signal that the room is meant for lingering as much as for dinner. That scale, combined with DeRossi’s emphasis on convivial bottles and repeat visits, points toward a place that will function as much like a local hangout as a destination reservation. For Denver diners, the appeal will likely be the combination of handmade pasta, a regional Italian lens and a beverage program with enough depth to reward return trips.

The Ramble is an especially fitting landing spot because its restaurant spaces have long helped define the hotel’s identity in RiNo. Death & Co. opened there in 2018 and quickly became part of the property’s pull as a hospitality destination. Super Mega Bien also opened in 2018 and brought pan-Latin dim sum, roving carts and a distinctly playful dining style to the neighborhood. Soda Club will inherit that legacy of big-idea restaurant energy, but with a different register: more wine-bar, more Sicily, and more focused on the ritual of pasta.

For a city that has seen plenty of openings, this one stands out because it carries recognizable names, a Michelin marker and a clear point of view. When reservations open, diners should expect a room built around pasta, wine and the kind of neighborhood magnetism that can reshape where people choose to eat in RiNo.