Chef Dana Rodriguez’s story begins in Chihuahua, Mexico, where her parents made their own tortillas, cheese, and, well, essentially everything the family ate. She came to Denver in her early twenties, “with three babies under three years old,” she says, “and I didn’t speak the language.” Starting as a dishwasher, she worked her way through some of the city’s top kitchens, eventually launching beloved spots like Work & Class and Super Mega Bien. Nearly three decades later, Dana is one of Denver’s most celebrated chefs—and her latest opening, Carne, might just be her most personal yet.
Located in RiNo, “Carne is about respecting ingredients—knowing where they come from, using the whole animal, and doing it with intention,” she explains. That commitment runs deep; Dana makes a point to visit ranches and purveyors herself, forging relationships that feel less like transactions and more like collaborations. “I want to know the people feeding my people,” she says.
On the menu, that philosophy translates to Brazilian picanha, Peruvian chicken, Colorado lamb, and cuts of pork you’ve probably never heard of—like the can can, a bone-in chop that includes belly, ribs, and loin. “People don’t use it, but it’s amazing,” Dana says.
One dish that hits particularly close to home is the green chili cheese potatoes, a tribute to the comforting, resourceful meals Dana’s mother used to make. “That’s the dish I always bring to family gatherings,” she says. “Everybody’s like, ‘Here comes Dana with her potatoes again!’” Shaved thin like scalloped potatoes, they’re folded with a housemade cream infused with roasted green chiles, garlic, onions, and parmesan. It’s served family-style in a cast-iron skillet— creamy inside and crisp at the edges. Equal parts comfort and flair, just like Dana herself.
The vibe at Carne pulls at the same thread—dim lighting, a bold mural by local artist Ali Grimm, and a help-yourself wine wall that strips away any pretension. “No pressure, no judgment,” Dana says. “I wanted it to feel sexy, but also comfortable. You just got off work in shorts? Sit at the bar. Eat something good.”
But behind the swagger is a whole lot of heart. For Dana, Carne isn’t just about what’s on the plate—it’s about how you feel when you sit down. Cared for. Welcomed. Well fed. “I always say, this isn’t a steakhouse, it’s a steak home.” In many ways, it’s the sum of every lesson she’s learned—about food, about people, and about creating spaces where both can flourish. And in many ways, Dana has become the city’s culinary matriarch—raising not just restaurants, but the people who work and dine in them. “I guess I’m everybody’s mom now,” she says with a grin. It’s easy to see why.
To learn more about dining at Carne, pick up the print issue of Denver Life Magazine at local newsstands or subscribe to the digital version.
