Noble Riot
Permanently Closed
Natural wine bar with acclaimed fried chicken & knowledgeable staff
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Natural wine bar with acclaimed fried chicken & knowledgeable staff
"It’s a bit like stepping into the classroom at Noble Riot, where walls are covered with maps and the crackerjack staff—who are so dedicated to the vine that they’ve got their own spirit grapes—will deliver the most fascinating lecture on Colorado Syrah you’ve ever heard, if you’re inclined to listen. It’s not as intense as it sounds, though, and is equally welcoming to those wanting a $10 glass of red as to someone searching for an obscure Pignoletto. Noble Riot’s fried chicken bucket is pretty good, too, because sometimes you need to eat fried drumsticks out of a bucket to keep things from getting a little too classy." - allyson reedy
"It’s a bit like stepping into the classroom at Noble Riot, where walls are covered with maps and the crackerjack staff—who are so dedicated to the vine that they’ve got their own spirit grapes—will deliver the most fascinating lecture on Colorado Syrah you’ve ever heard, if you’re inclined to listen. It’s not as intense as it sounds, though, and is equally welcoming to those wanting a $10 glass of red as to someone searching for an obscure Pignoletto. Noble Riot’s fried chicken bucket is pretty good, too, because sometimes you need to eat fried drumsticks out of a bucket to keep things from getting a little too classy." - Allyson Reedy
"Grape geeks unite at this alleyway RiNo retreat, where the extensive selection is rife with natural, organic, and biodynamic small-production finds, each cooler than the last: Extra-brut Pinot Blanc Champagne or sparkling rosé of Nerello Mascalese from Sicily’s Mt. Etna? Georgian Khikhvi or Ligurian Pigato? How about a Mencía not from Spain but Columbia Gorge, Oregon, or a blend of Malbec and Pinot Noir from Colorado’s own West Elks AVA? The list literally goes on and on, and Noble Riot’s staff is well-versed in it all — while serving up tinned-fish boards and buckets of fried chicken to absorb every last drop." - Ruth Tobias
"A nerdy, funky wine bar that pivoted during the pandemic to sell buckets of fried chicken breaded in a gluten‑free cornstarch and rice‑flour mix that reliably stays crunchy; buckets serve multiple people and pair with the house wine program and specials such as Champagne-and-chicken promotions and smashed fingerling potatoes." - Eater Staff
"With one of the coolest wine lists in town, this RiNo bar is out to prove that fried chicken shows just as well alongside a bottle of, say, bubbly or rosé as a pitcher of beer. Sweet-spicy dipping sauce and potato salad accompany a bucket of four or eight pieces, which are brined in a mixture of salt, sugar, lemon, thyme, and peppercorns, then soaked in buttermilk overnight before they’re battered in a gluten-free blend of rice flour and cornstarch." - Eater Staff