11/13 & 11/14 Bar Chelou Pop-Up at Tavernetta

Chef Douglas Rankin started cooking professionally at 16, working his way through Aureole, The Bazaar by José Andrés, and ink. before opening Ludo Lefebvre’s Michelin-starred Trois Mec as Chef de Cuisine. As Culinary Director of Trois Mec and Petit Trois, he helped them earn Food & Wine’s Restaurant of the Year and a James Beard nomination for Best New Restaurant.

In 2019 he opened Bar Restaurant in Silver Lake, followed in 2023 by Bar Chelou, Pasadena’s first neo-bistro. Eater named Bar Chelou one of the 12 Best New Restaurants in America, and The New York Times listed it among the 25 best restaurants in Los Angeles. James Beard Award–winning Los Angeles Times critic Bill Addison wrote that “Rankin’s spin-the-globe imaginings know few borders.”

When Bar Chelou closed in 2025, LA’s loss became Denver’s gain. Rankin moved here with his family and has been cooking at Petit Chelou, his six-seat chef’s counter residency at Hop Alley, where his tasting menu blurs the line between French dégustation and Japanese kaiseki.

We’re thrilled to hand him the kitchen, and all of La Casina at Tavernetta, for a rare two-night restaurant residency.

MENU

Pan de Cristal

Crispy Potatoes — aonori, aïoli

Boquerones — piquillo pepper

Burrata Toast — paleta ibérica, pickled peppers

Salade Verte — cava vinaigrette, quinoa, guindilla peppers

Carrots — coconut dressing, lime leaf, peanuts, shoestring potatoes

Snap Peas — chistorra, cured egg yolk, anchovy

Trout — corn rice, garlic chive pil-pil

Duck Leg — yu choy, cous-cous, dukkah

Iberico Pork Chop — cabbage, fennel pollen furikake

*All dietary modifications politely declined. Menu subject to change.

$75 per person | beverage, tax & fees additional

*menu subject to change 

**due to the nature of this dinner, all dietary modifications are politely declined.