Manny Barella and Patrick Klaiber will soon debut their second venture, Chicken Riot, which is an ode to pollo asado culture.
, and three months into the year, they’re already making a big move. The duo is doubling down on their successful partnership with a new eatery, Chicken Riot, set to open in the“With Chicken Riot, I’m excited to bring my own version of pollo asado culture to Denver and honor the recipes of my childhood,” says Barella.
“Whether you’re grabbing a quick lunch or you’re a parent taking the night off from cooking, we designed Chicken Riot around that neighborhood pollo asado spirit, to be a place where people come together and leave feeling nourished and cared for.”. Klaiber has been focused on barbecue since he was a teenager. He was the pitmaster at AJ’s Pit-Bar-B-Q when it earned Michelin Bib Gourmand status, as well as when the business. By then, he and Barella had formed a friendship and, with the help of co-owner Caleb Benton, Riot BBQ was born in the former AJ’s space. It proved to be A key part of Riot BBQ’s success is the combination of Barella and Klaiber’s complementary skills, both in business and in the kitchen. Now, they’re applying that same winning formula to their new venture. Described as a “love letter to chicken,” Chicken Riot aims to marry “the bold techniques of Texas barbecue with the traditions of Northern Mexico, where smoke and live fire shape the region’s culture,” according to a press release.Barella, who spent his childhood in Monterrey, Mexico, recalls “stopping at the neighborhood pollo asado stand for a smoky, tender chicken for dinner. Those simple meals were more than dinner, they were small celebrations, moments of connection, and a comforting ritual that brought the family together.” That’s the feeling he and Klaiber hope to recreate at Chicken Riot.The star of the menu will be whole chicken, low-smoked over oak wood before a quick roast in the oven, a technique they say creates the ideal combination of smoke flavor, crispy skin and juicy meat. Roasted, pibil- or citrus-marinated half-chickens will run $19 with two sides, such as beef tallow black beans, Mexican dirty rice and esquites cornbread muffins, a play on the popular esquites cornbread served at Riot BBQ.with the Wrap It Up, which combines pulled smoked chicken, red gem lettuce, lacinato kale, cotija cheese and Caesar dressing in a. The menu also includes the I’ll Have A Sandwich, with shredded chicken, deviled egg dressing, lettuce and tomato on a Reunion Bakery croissant. The only non-chicken-focused main on the menu will be smoked turkey tamales with Barella’s grandmother’s red mole sauce. They’ll be prepared in partnership with the Hispanic Restaurant Association, as part of a program dedicated to creating job opportunities for Adams County residents. “As a pitmaster, chicken is the ultimate challenge,” says Klaiber. “Chicken Riot is my way of honing my craft while redefining how good chicken can actually be. When we created the Riot BBQ menu, we had so many different chicken preparations we were excited about. We knew it was a sign to give chicken the spotlight it deserves in a format where it can shine as the ultimate comfort food.” The counter-service spot will include twenty seats and offer dine-in, take-out and delivery via third-party apps. There will also be a retail space featuring partnerChicken Riot will be located at 2906 East Sixth Avenue and will be open from 11 a.m. to 8 p.m. starting March 25. For more information, visit since 2021. Prior to joining the staff, Molly reported on the Denver dining scene for more than a decade and contributed to Thrillist. At, Molly monitors restaurant openings and closings, offers dining recommendations and reports on Denver-area food news and trends. She also publishes such annual lists as Top 100 Bars and Top 100 Restaurants, and contributes to the yearly Best of Denver edition. In 2023, she was recognized with the Colorado Restaurant Association’s If you value independent journalism, please consider making a contribution to support our continued coverage of Denver’s evolving dining scene and the latest culinary innovations our community offers.
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