Italian food wasn’t always at the forefront of chef Luke Miller’s mind. Nor was it the original concept The Greenwich in RiNo opened with. But now, the baker has created an American-Italian menu for the four-year-old restaurant, and we are so here for it.
Having worked at Dry Storage in Boulder and the now closed Denver Bread Co., it’s a given the former head baker would make sure great bread graces the menu. But Miller goes beyond that, and every dough, pasta, pizza, and dessert served at The Greenwich showcases his skill with dough.
Originally opened in 2021, The Greenwich evolved into its 2.0 version in late 2023 when Miller stepped into the executive chef role. Drawing from owner Delores Tronco’s Italian roots, Miller’s creativity, and a commitment to local ingredients, the restaurant offers a Colorado take on Italian fare with pizzas, pasta, and a meatball dish straight from Tronco’s childhood.
Join us on Wednesday, January 29 as chef Miller takes over the DiningOut Denver Instagram stories for a look into his day at The Greenwich.
The Restaurant
Inside The Greenwich you’ll find a welcoming space filled with art from Tronco’s time in New York, where she opened The Banty Rooster. Nods to her now-closed restaurant and friends can be seen in the photographs by famed street photographer Ricky Powell, and a stunning mural outside the front door by artist Austin Zucchini-Fowler.
Inside, the interior exudes warmth with wood benches lined in hazelnut brown cushions, teal accent walls, brass light fixtures, and a lively bar. A garage door opens onto the patio on warm days. Above, the mezzanine showcases a view of the full dining room, and also offers a great setting for private events.
The bar program has been thoughtfully curated, and like any good Italian spot, spritzes take the limelight. In fact, try three takes on the drink during happy hour, as well as a variety of Negronis including the Classic, Bianco, and the seasonal Pumpkin-Spice ($16), which is made with pumpkin-washed Four Roses bourbon, Bitter Fusetti, and sweet vermouth. Guests can also explore a beer and wine selection handpicked by Tronco, a certified Wine & Spirit Education Trust (WSET) level three sommelier.
The Chef
Miller grew up in Illinois, where his love for food was first sparked by watching his mother and grandmother cooking and tending to the community garden. It wasn’t until he moved to Colorado in 2011 as a CSU student that he seriously considered a culinary career.
After graduating from Johnson & Wales University with a degree in culinary arts, he gained early experience as a line cook before his passion for bread took hold. When Tartine Bread was released, he became obsessed with perfecting dough, baking late into the night and during work breaks.
This fixation led to head baker and lead pastry positions at the now-closed Denver Bread Company and Arcana, where he refined his technical skills. During the pandemic he worked with Kelly Whitaker, co-owner of Id Est Hospitality Group. There he helped fine-tune the bread program for the company’s local grain mill and bakery, Dry Storage.
Over time, Miller’s background in pastry and bread informed his approach to savory dishes, following in the footsteps of national chefs such as Sam Mason, Alex Stupak, and Brooke Heatley, who successfully bridged the gap between the two disciplines. His plating and creative process was also shaped by Courtney Burns and Nick Balla of Bar Tartine, whose approach to food artistry continues to inspire his work.
All of this experience made Miller a natural fit for The Greenwich, where he was part of the original opening team before stepping into the executive chef role. With his foundation in bread and a deep understanding of savory cuisine, his influence is present in every dish, shaping a menu where precision, technique, and creativity come together.
The Menu
The menu was built around a commitment to seasonality, local sourcing, and prioritizing fresh ingredients. One way Miller does this is by working with hydroponic grower Rebel Farm for year-round produce and preserving ingredients in order to carry bright flavors through the winter months.
Signature dishes include Jersey Ernie’s Meatballs (four for $29 or six for $38), a nod to Tronco’s family tradition of simmering meatballs for Sunday night dinners. Made with a pork-and-beef blend, the dish comes in a rich arrabbiata sauce over brown-butter polenta. Get the full dinner size, or order a smaller version off the happy hour menu for $5. The Ricotta Dumplings ($24) are another staple, pairing the pillowy bites with pomodoro sauce and salmoriglio.
The Shrimp Pici ($27) is a newer standout and showcases Miller’s innovative cooking skills. The chef describes the main component of the dish as a thick, hand-rolled noodle, something between spaghetti and udon, rolled out three feet long. Traditionally it comprises clams and Calabrian chili sauce, but this version uses high-quality shrimp and salsa macha instead. Fried shallots amplify the garlic and add a crunch that would originally come from the chili crisp.
Miller’s pastry background shines through in dessert. For example, The Greenwich Cheesecake ($12), which was originally created for a one-time dinner. However, after Tronco took one bite of the graham cracker crust with olive oil and sea salt mix, she made it a permanent fixture, calling it “our forever classic.”
The Takeover
Mark your calendars for Wednesday, January 29, when Miller takes over the DiningOut Instagram for a behind-the-scenes look at a day in his life. Follow along as he and his team bring The Greenwich’s dishes to life, from prep to plating, including the standout pizza. You’ll get an inside look at the kitchen’s rhythm, the team’s dynamic, and the creativity that fuels every dish.
As if that weren’t enough, there’s an added incentive where followers have the chance to enter to win two seats at The Greenwich’s Valentine’s Day Bubbly Class on Saturday, February 15, from 3 p.m to 5 p.m., a $200 value. Don’t miss this chance to experience the craft, energy, and innovation behind one of Denver’s most exciting kitchens.
The restaurant welcomes guests for dinner service Monday through Saturday, kicking off with happy hour from 5 to 6 p.m. on weekdays, and all night on Tuesdays. The dining room is open from 5 to 9:30 p.m., Monday through Wednesday, and until 10 p.m. Thursday through Saturday. 3258 Larimer St., Denver, thegreenwichdenver.com
