Here’s what’s new, and what to expect when Casa Bonita Denver reopens

BY JO DAVIS AND LINDA SHAPLEY JDAVIS@COLORADOCOMMUNITYMEDIA.COM AND LSHAPLEY@ COLORADOCOMMUNITYMEDIA.COM

While the exact date for Casa Bonita’s much-anticipated grand re-opening is still under wraps, a sneak peek of the facility in Lakewood reveals that, much like its high divers, you’re in for a deep plunge into nostalgia.

Restaurant o cials announced May 26 that while Casa Bonita is in a beta-test mode, it will open with limited dinner hours, and rst guests will be pulled exclusively from the email list, with no walk-ins. (Sign up at this link.)

On Friday, o cials o ered a sneak peek of the pink palace to media, so we can now con rm: it’s still the same kitschy place you may recall fondly. In fact, the owners worked very hard to preserve and restore the original 1975 look. e exception is the much cleaner look of the restaurant, especially the kitchen. e most notable part of the press tour was security. is visit and every piece of information on it was under an embargo until today. At the site, several Allied

Universal Security personnel maintained lines. e only people allowed through the security rope were those lucky enough to nd themselves on a strict list of names.

Security may be a theme moving forward as well. Two metal detectors stood idle by the front doors. e press was allowed to bypass them. e public may not have that option.

Despite all the secrecy, there are a few things we can share now from our peek inside Casa Bonita.

Here’s what’s new:

• e intake. While you’ll still be hit with a line that snakes around the entrance, the planners have improved the experience with the addition of a “ticket plaza” (styled to look like a Oaxaca, Mexico, courtyard) that will process folks through the line faster. Initially at least, there will not be walk-in tra c but a ticketing system to coordinate the crowds.

• e kitchen. at area was torn down to the studs, according to the tour guides, and dug farther down to create a place that was to James Beard Award- nominated chef Dana Rodriguez’ liking. She was on a mission, as with her other restaurants, Work & Class and Super Mega Bien, that the food be handmade and made to order. e “food slot” where you received your meals is gone, replaced with a cafeteriastyle system similar to what you nd at fast-casual restaurants, to satisfy that “eat with your eyes” experience.

• ADA access. Lifts have been added to areas of the multi-level restaurant to create more access for people using wheelchairs.

Here’s what hasn’t changed:

• e scent. While you’re still struck with a faint chlorinated aroma when you walk in the door, it is MUCH fainter than the chemical smell you may recall from previous visits.

• e ambience. e faux adobe/exposed brick interior and dim lighting still has that same “big facility made to handle big crowds.”

• e waterfall and lagoon. While modi ed and improved