About

About Us

Our culinary journey began in 2001, bringing the authentic flavors of Italy to your table with passion and tradition.

For over two decades, Chianti Ristorante has been dedicated to providing an exceptional Italian dining experience to our valued guests. Since opening our doors in 2001, Chef Alessandro Carollo‘s passion for authentic cuisine and unwavering commitment to excellence have guided us every step of the way. Today, we are proud to be recognized among the Top Italian Restaurants in Colorado, offering unparalleled quality, service, and culinary expertise.

From our humble beginnings, we have always understood the importance of building strong relationships with our guests. Trust, loyalty, and a shared love for Italian tradition are the pillars upon which Chianti Ristorante has flourished, creating unforgettable memories for every diner who walks through our doors.

Traditional Tuscan

HOURS OF OPERATION

Sunday
Closed
Monday
4:30PM - 9:00PM
Tuesday
4:30PM - 9:00PM
Wednesday
4:30PM - 9:00PM
Thursday
4:30PM - 9:00PM
Friday, Saturday
4:00PM - 9:45PM
Executive Chef
Christian Delle Fave
Look no further than the Finest Chef, where culinary excellence meets unparalleled passion.
Decadent Traditional
Italian Ambience
Prepare to be transported to a realm of elegance, tranquility, and sensory delight.
Enjoy our wide selection of fine wines from Italy
Our commitment to food safety starts from the moment your order is placed.
Authentic Northern
Tuscan Cuisine
Immerse yourself in an atmosphere that is both inviting and elegant and luxurious.

You said about us

The Story of Chianti Ristorante Italiano

I timeless and unwavering addition to the exquisite culinary atmosphere here in Colorado.

1975 - 1976
Idea Generation
Brainstorming and conceptualizing the restaurant's unique concept and cuisine offerings.
1977- 1978
Introduction
Developing a comprehensive business plan and conducting market research to identify target customers and competitors.
1979- 1980
Investment
Seeking potential investors and pitching the restaurant concept to secure necessary funding for the venture.
1981 - 1982
Fund Collection
Engaging in fundraising activities such as presenting the business plan to investors, banks, or crowdfunding platforms.
1983- 1985
Construction
Acquiring the location, obtaining permits, and overseeing the construction and interior design of the restaurant space.
1986 - 2020
Operation
Hiring staff, sourcing ingredients, conducting a soft opening, and officially launching the restaurant for daily operations.
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