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Latin American Dim Sum

In The Ramble Hotel

1260 25th St.

denver, Co.

ico-phone

Fri-Sat: 5-11PM

Sun, Tue-Thur: 5-10PM

Gift Cards

The best way to say “¡Gracias, amigo(a)!”

Step 1

Be prepared to Pay with your credit card via paypal. Clicking "Buy!" will take you off the site, but you'll come right back, we promise.

Step 2

Choose a Card Value
Recipient Name
Custom Message

Step 3

Está tudo fixe!

Gift Card

In The Ramble Hotel

1260 25th St. denver, Co.

ico-phone

Fri-Sat: 5-11PM

Sun, Tue-Thur: 5-10PM

Latin American Restaurant

Our Story
Our Story

On the first story of RiNo’s Ramble Hotel and just a snowball’s throw away from sister restaurant, Work & Class, SuperMegaBien traverses Latin American cuisine—spinning it around and standing it on its head—with small plates served on brightly-colored dim sum carts and family-style dishes made for sharing, conversation, and fun.

At the newest concept from culinary bellwether Dana Rodriguez, the ever-changing menu and interior are transportive and interactive. The revolutionaries, heroes, despots, tall tales, and legends of Latin America are all here. Opportunities for discovery and delight are around every corner.

SuperMegaBien is for travelers of all walks—

taking you to the streets and kitchens of São Paulo, Oaxaca, Santiago, and beyond.

Where does the name SuperMegaBien come from? It came from the answer that one of Dana’s line cooks always gives when asked how he’s doing.

“¿Cómo estás?” “Super mega bien!”

You give love a bad name

Team large
Team small

As a grizzled veteran of multitudes of bars and restaurants, Tony has worked every front of house position that exists. From host to food-runner to bartender to GM, his strength lies in customer service and relations, as well as an ability to train and retain quality employees that can consistently impart the vibe and philosophies crucial to being successful.

As the face of Work & Class and now SuperMegaBien, Tony is a hands-on manager that can be found most nights moving

through the dining room in endless circles bussing tables, seating guests, running food and drink, cursing regularly, adjusting the lighting incessantly, visiting with guests, and (occasionally) joining in on a (small) shot of tequila with a regular. He is the conductor, director and pulse of the restaurant on a daily basis.

With Super Mega Bien, Tony (and his business partners Dana and Tabatha), want to bring the fun, energy and unique dining experience

of dim sum style service paired with the cuisine that Dana loves more than any other. In some ways, the SuperMegaBien concept evolved at Work & Class. It began from the simple idea that came out of Tony's mouth while discussing dim sum during a night of (mild) intoxication...."This is how people should eat! Delicious food shows up tableside for as long as I want and as much as I want and whenever I want! Maybe we should do that at SuperMegaBien?" And so it began....

If you met Dana Rodriguez on the street, you’d never know that she grew up on a farm without any running water or electricity, or that she helped her mother grind corn down to masa to make tortillas almost every day at mealtime in her native city, Chihuahua. Dana has made quite a journey.

After vacationing and visiting family in Colorado twenty years ago, Dana decided to stay in the state and applied for a job at Panzano. It was there she met Jennifer Jasinski, the chef who took Dana under her wing, focused on her strong work ethic and intelligence, and helped to develop Dana into the talented chef she is today.

From dishwasher to prep cook, through pasta making and the bakeshop, and finally as a sous chef at Panzano, Dana worked her way through the ranks learning from Jasinski and others the skills necessary to excel at each job and how to manage staff. Dana continued working with Jasinski and her partner, Beth Gruitch, for many years, going on to become a sous chef at Rioja and Chef de Cuisine at Bistro Vendome. It was in these roles that Dana learned what it was to truly run a kitchen.

In late 2012, Dana’s path crossed with Tony again (Tony and Dana had been friends for nearly fifteen years, since the days of Panzano), who offered

her the Executive Chef role and a piece of equity in what was to become Work & Class.

In both 2015 and 2016, Dana received nominations in the Best Chef Southwest category by the James Beard Foundation for her work at Work & Class.

In 2018, Dana partnered with Tony Maciag and longtime Work & Class employee, Tabatha Knop, to open SuperMegaBien, a playful new adventure in Latin American cooking.

Tabatha brings financial know-how to the table at Super Mega Bien. Formerly an account executive in the Naming Rights and Sponsorship Industry, she joined forces with Tony and Dana in 2014 as Assistant General Manager to Tony as well as the behind-the-scenes workhorse ensuring the financial health of Work & Class.

An important part of the team, Tabatha brings her background in finance and employee relations to SuperMegaBien as the head of business relations.

We Will Rock You

Catering
Catering

Want to feed a group of people? We offer a large variety of delicious food options for you to eat outside of our brick and mortar!

Catering

You can pick the food up, we can drop it off and set it up, or if you want us to come serve and bartend your events, we offer that too!

Email us anytime at: catering@supermegabien.com

Very Big & Good