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Rioja Restaurant Review: The simple décor---crisp white tablecloths, mango-colored walls, exposed brick and warm golden-brown booths---creates a pleasing play of textures. The same is true of the Mediterranean-inspired cuisine. Each plate that comes out of Jennifer Jasinski's kitchen is a little crunchy, a little creamy, a little sweet, a little sour---with bold, bright flavors. Begin with the Asian pear and roasted beet tart with goat cheese mousse or the signature “Rioja picnic,” a trio of artisan meats, pine nut-crusted goat cheese, Italian Gorgonzola, olives, truffle fennel salad and almonds. The rustic pastas, all of which are available in starter and entrée-size portions, include the artichoke tortelloni pooled in a light artichoke broth and saffron fettuccine tussling with pork and fennel-studded meatballs, roasted eggplant, sweet peppers and fresh basil. For dessert, don't miss the hot beignets filled with goat cheese, ricotta and figs and drizzled with a port wine sauce, the jasmine tea crème brûlée, or the house-made ice creams and sorbets. The polished staff doesn’t miss a beat, the wine roster trumpets a globetrotting selection of bottles, many of which lean toward Spain, and there’s also an impressive cocktail list. Weekend brunch, popular with LoDo loft dwellers, peddles everything from duck confit hash and sourdough waffles to pork belly and eggs.