Alas... Olivéa is Permanently Closed

 

The was the Olivea Restaurant's website until 2012. The restaurant is now permanently closed which is a real shame to us folks who thought the world of their food, service and ambiance. The content below is from the site's 2011 archived pages.

CIRCA 2011

A new look at the tastes of the Mediterranean

Olivéa is inspired by the cuisines of  Spain, Italy & Southern France

719 E. 17th Ave. Denver, CO 80203

Phone: 303-861-5050

The final dinner in our Regional Dinner Series will be on Thursday, November 10 when we will create a tapas menu highlighting the cuisine of Andalusia for $40 per person.  See the full  menu on our Events page and make your reservation today!

Open daily for dinner at 5pm

Saturday & Sunday brunch 10-2

 

Dinner Menu

CHARCUTERIE  
 
lamb sausage and minted yogurt
 
8
boudin blanc: white sausage with mustard 8
duck liver mousse, fig compote and pickled onions 8
country pate with duck, pork and pistachios, served with poached leeks and mustard 11

 

 
(tasting of three 21)  
STARTERS AND SALADS  
arugula salad with pistachios, goat cheese and roasted beets 8
antipasto: 1. shaved broccoli and cauliflower with an anchovy almond vinaigrette 2. celery root and leeks with mustard 3. roasted carrots and agro dolce onions with a tomato vinaigrette
 
12
chicken brodo with french lentils and 
roasted pumpkin
8
crostini with cannellini beans, wilted greens and guanciale 7
shrimp and calamari in a saffron, fennel and anisette broth 11
salt cod brandadefritters with orange zest aioli 8
patatas bravas with aioli and sofrito 6
FLAT BREADS  

lamb sausage, wilted greens, eggplant 
and cilantro

9

roasted broccoli, anchovies, tomato, ricotta and sage

8
potato, rosemary and gorgonzola 9

 

 
ENTREES  
sofrito braised berkshire pork cheeks, with an acorn squash puree and 
hazelnut picada
22
grilled colorado striped bass, quinoa with almonds, eggplant and 
niçoise vinaigrette
23
quinoa and eggplant caponata with wilted greens and a poached 
farm egg
19

spaghetti carbonara with guanciale 
and parmesan

18

house made ricotta ravioli with 
lamb bolognese

29

 

house made cavatelli: exotic mushrooms, sage, carrots, porcini broth and pecorino 22
duck meatballs on creamy polenta 
with a san marzano tomato sauce
and pecorino
18

 

~a gluten free menu is available

by request

 

 

We partner with several Colorado farms, including our neighbor, Granata Urban Farm.
We emphasize buying local and organic 

Keith Arnold & Stephanie Bonin

We moved to Denver from Boston in 1996 and have lived in the Potter Highlands neighborhood since 2002. Keith learned his way around restaurants in the corporate halls of Pizzeria Unos and Houlihans and embarked on his first ownership adventure of Café Colore in 2002.

Stephanie is from Brattleboro, Vermont where she grew up working in her family’s bookstore, The Book Cellar and eating all three meals cooked by either her mom or dad. Independent business and community are in her blood. Previously Stephanie was the energy lobbyist for the state environmental group, Environment Colorado.
In November 2005 we opened Duo Restaurant  in the Highlands and are so thankful that our vision of great food and service have been embraced by so many. The creation process of opening a restaurant is exciting, inspiring and so challenging. We are thrilled to see Olivéa come to life and can’t wait to share it with Denver.

Erik Skaar, Executive Sous Chef:

I was born and raised in Minneapolis, MN. Living in the diverse inner city I was exposed to many different cultures, cuisines and ingredients. This unique environment allowed my interest in cooking to flourish and shaped my love for food. When I turned 23 I realized I needed a change of scenery to help grow my skills and learn from new and difference experiences. I moved to central Florida to work for a large seafood restaurant as a corporate trainer. This allowed me to move around and see more places as I helped to open new restaurants for them all over the state. Wanting to get more creative experience actually working in a kitchen, I turned down a culinary director
position for the opportunity to head a new kitchen in Denver. A year after I created the menu for its opening, the economic downturn forced the restaurant to close. After a couple of short stints at local restaurants I found my home at Olivéa where I've been since December of 2009, and was promoted to Executive Sous Chef in January of 2011.

Ernest Waldrop, Sous Chef:

I grew up in a large family with three older brothers in Pensacola, FL. They are all Jehovah’s Witnesses outside of my oldest brother Jonathon, so my childhood was a little restricted to say the least. That is one of many reasons I have always aspired to be a chef, it was a way to have no boundaries and be creative. My father used to take me Waffle House on Sunday mornings and from before I was a teenager I always said that I was going to cook there someday. Turns out I did. I went on my 16th birthday to get a job at Waffle House. It was my entrance to the culinary world.  From there my culinary adventures led me to Jamie’s French Restaurant where I met my future wife Hannah, and a year later she and I moved to New Orleans so I could work at Commander’s Palace. After Katrina hit, Hannah and I decided moved back home for a short stint before moving to North Carolina where I worked at Fig in the Biltmore Village, then to Tennessee where I worked at Margot’s where we changed the menu daily based on what was brought in from by the local farmers.While working at Margot’s, I got a call from my old Sous Chef Danny Trace from Commander’s in New Orleans. He offered me a line cook position to move to Destin, FL to help open the second Commander’s Palace. So, I had to accept and Hannah and I moved again. Unfortunately Commander’s Palace wasn’t a good fit for the beachside clientele, and it closed shortly after, allowing me to move to 30A, a tasting menu only restaurant. I worked there until the BP Oil Spill caused the whole town to shut down
I love Olivéa and enjoy cooking in that wonderful small kitchen so much. One thing that I truly love about cooking here is the quality of ingredients, it is unsurpassed. I have been committed to Olivéa since my first day that I staged and I wasn’t going to take no for an answer I am excited about my recent promotion to Sous Chef here.

Liz Batkin, Manager:

I grew up in Santa Fe, New Mexico where my father directs a museum and my upbringing was saturated with the visual arts. I completed my degree in Art History and English at Northern Arizona University in Flagstaff, AZ.  After college, I returned to Santa Fe and spent some time working at the highly acclaimed staple, Cafe Pasqual’s. The level of dedication to organic food at Pasqual’s was very inspiring to me, and was very much the impetus to get my hands dirty and explore some farming myself. I left Santa Fe to travel around the Mediterranean alone for a while. In Italy I worked as a WWOOFer (Willing Workers on Organic Farms) at several organic farms and Agriturismos. Down South in Abruzzo with pigs, goats and an organic vegetable garden, and up North in Piedmonte, on a hazelnut orchard and farm.
After I returned home from my trip in 2007 I re-located to Denver, and started working at duo immediately, and met my husband Andrew there soon after. I moved from duo to open Olivéa and am delighted to be a part of the management team here, and to celebrate four years with the company.
In my free time, my hubby chef and I, along with some friends run a pop-up restaurant in Denver; Noble Swine Supper Club. We strive to provide a creative venue to highlight the talents of young chefs and sommeliers, and bring folks in the Denver community together around a beautiful table. My mother frequently said, “food is love” when I was growing up, and I try to bring that simple philosophy with me into all of my work.

 

In The News:

Westword:  Read some of the buzz about our Meatless Monday's and the international campaign behind them.

Sugar Loco:  A nice write up about our amazing desserts.

5280 Magazine:  Olivéa is named as Denver's Best Brunch in the 2011 edition of  Top of the Town!

Westword:  Our Pastry Chef Yasmin Lozada-Hissom will be cooking at the upcoming James Beard Awards Gala in New York in May!

5280 Magazine:  Olivéa is recognized twice in the recent Best Breakfast in Denver issue.  Check out Olivéa for "Where to Get Buzzed" and "When you don't want the night to end."

5280 Magazine:  Our Semolina Gnocchi makes the Best Bites list!

Delicious Denver:  Thank you to this great local blogger for your review of our Valentine's Day dinner.

Westword:  Conragtulations to Pastry Chef Yasmin Lozada-Hissom for her 2011 James Beard Semifinalist nomintaion!  This marks Yasmin's third nomination in three years.

5280 Magazine:  Brunch at Olivéa restaurant is the start of 5280's "Escape to the Mediterranean" perfect date!

Westword:  Olivéa helps a local family, who's 9 year old beat cancer in 2010, start 2011 off on a high note.

Westword:  Lori Midson adds another one of Olivéa's menu items to her top 100 Favorite Dishes, our Lemon Ricotta Bombolini.  Thanks Lori!

The Denver Post:  More great recognition for Olivéa's bloody mary, visit us for brunch and give it a try!

National Restaurant News:  Olivéa is one of the founding members of EatGreenerDenver, a group of Denver restaurants helping to create a national program to help restaurants reduce their environmental impact.

The Triangle Plate:  A great review from an amazing food blogger.  Thanks for the support and really nice pictures!

Westword: Olivéa makes the 2011 Zagat America's Top Restaurant Guide.

5280 Magazine:  Amanda Faison give Olivéa's brunch a great review, come try it if you haven't been in yet!

Denver Magazine:  Congratulations to our Sous Chef Chris MacGillivray for his nomination for 2010 Rising Star Chef.

5280 Magazine:  The Top of the Town issue is out and Olivéa gets Best Bloody Mary and Best Wine List!

Colorado Public Radio: Olivéa owner, Stephanie Bonin, talks about the new urban farming trend and how Olivéa is using produce from out backyrad neighbor-thanks Granata Urban Farm!

303 Magazine:  Olivéa's Summer cocktail menu is here, and it is getting rave reviews!

Westword:  Eating out for a great cause, Olivéa is part of Seventeen on 17th to help raise money for the National Wildlife Federation's Gulf Oil Spill Restoration.

5280 Magazine:  Olivéa gets a great review in 5280

Go Colorado:  Olivéa is one of the 8 new Denver restaurants you must try

Westword:  Olivéa is named as having one of the best Happy Hours in Denver-come see for yourself!

EatDenver:  Olivéa offers a special menu for gluten free diners

5280 Magazine:  Olivéa is named one of the 25 best restaurants in Denver-duo made it too!  And Pastry Chef/Owner Yasmin is named the Top Pastry Chef in the City

Denver Daily News:  Olivéa is a great reason to head to Uptown to dine during Restaurant Week, or just any time!

The Denver Post:  Tucker Shaw highlights Olivéa as one of 10 Denver restaurants that are directing Denver's culinary scene

The Denver Post:  For the second year in a row Pastry Chef/Owner Yasmin is Nominated for  James Beard Award, congratulations Yasmin!

Westword:  Lori Midson names Olivéa's head cheese as her #44 favortie dish, she even stops by to learn how to make it from Owner/Chef John Broening

Denver Metromix:  Olivéa is named one of the top 10, out of 255, restaurants to visit during Denver Restaurant week

Visit Denver:  Two Denver foodies name Olivéa's desserts as their must-try dishes in Denver

The Denver Post:  Tucker Shaw declares his meal at Olivéa the best he ate all year, and he is another proponent for saving room for dessert!

303 Magazine:  The menu is imaginative ....nothing about the latest addition to Uptown will disappoint...

5280 Magazine:  Olivéa is named one of the Best New Restaurants of 2009!

Westword:  Manager & Mixologist Patrick Creager's Fall cocktail shows that Holiday flavors can come in many different forms

Westword:  Olivéa makes a great impression on Jason Sheehan

Denver Magazine: Pastry Chef & Owner Yasmin Lozada-Hissom is named 2009 Pastry Chef of the Year!

5280 Magazine:  Olivéa’s fried chickpeas with harissa aïoli are my bar-snack darlings.....

Westword:  We guessed where you were drinking Nancy Levine...Olivéa!

Colorado Homes & Lifestyles:  At Home with Chef-Owners John Broening and Yasmin  Lozada-Hissom

5280 Magazine:  Denver's Bargain Bites ~ Olivéa's happy hour

Denver Woman Magazine: Pastry Chef & Owner Yasmin Lozada-Hissom is featured as one of Denver's Top Female Chefs

Wine & Spirits Magazine:  Olivéa is the restaurant you want around the corner from your home

Westword:  Chef & Owner John Broening tells all to the Westword

The Denver Post: Manager & Mixologist Patrick Creager is unusual in that the focus of his cocktails is not alcohol or sugar but vegetables and herbs.

5280 Magazine: Best Bites~ Lemon Croustillant

Shanghai Daily: Pastry Chef & Owner Yasmin Lozada-Hissom interviewed by Shanghai Daily

Westword: Top 5 Places in Denver for meats and cheeses

Gourmet Magazine: a pair of chefs with an old-school appreciation for craft without flash and a modern sense of seasonality and locality.

The Denver Post: Happy Hour kudos!

Westword: Drink of the Week... Rhubarb Martini

5280 Magazine: Olivéa, the Mediterranean spot from the Duo crew, opens tonight.

Westword: Restaurants will be popping up like May flowers all over town next month.

 

OliveaRestaurant.com