For the last six years, the team behind Michelin-recommended and James Beard-nominated Restaurant Olivia have brought handcrafted pasta dishes inspired by Italian classics to Denver’s Wash Park neighborhood. Now, they’re infusing that same creative spirit and hospitality into their newest concept, Dear Emilia, now open in the River North Arts District.
Located on the ground floor of The Current, Dear Emilia is the brainchild of co-owners chef Ty Leon, bar director Austin Carson and Michelin-winning hospitality director Heather Morrison.
“This restaurant has been a long time coming, and it means so much to finally welcome people into a space we’ve poured so much care into,” says Morrison. “More than anything, we’re hoping to add something truly special to Denver’s vibrant and ever-evolving dining scene.”
The restaurant pays homage to Italy’s Emilia-Romagna region, an area in the northern part of the country famous for its medieval cities, seaside resorts and delicious cuisine. As the agricultural heart of northern Italy, the region has given rise to some of Italy’s best-known foods, such as parmigiano reggiano, traditional balsamico, tagliatelle and prosciutto di darma.
Taking inspiration from this culinary prowess, the restaurant’s entryway features a batteria filled with barrels of San Giacomo’s balsamico, referred to by the team as “black gold.”
The Restaurant Olivia team has been visiting Emilia-Romagna for years, falling in love with the region’s generosity and craftsmanship and forging bonds with local producers. Against that backdrop. Dear Emilia features ingredients from trusted Italian purveyors, as well as growers and makers across Colorado, the mountain west and beyond.
“I can’t wait for guests to experience what we adore about this beautiful region, whether they’re discovering it for the first time or reconnecting with flavors they already love,” says Morrison.
The menu is inspired by the region’s rich culinary traditions. Dear Emilia serves up a selection of antipasti, handmade pastas and dolci, alongside a curated beverage program featuring imaginative cocktails and a focused wine list of iconic Italian producers.
For example, the “Da Iniziare” or “To Start” menu, features gnocco fritto, a fried dough reminiscent of beignets made with local Rouge de Bordeaux flour, topped with smoked country ham and local pear mostarda. Guests can also enjoy soufflé al parmigiano, an airy soufflé of 24-month parmigiano reggiano with grape honey from Acetaia San Giacomo.
The pasta dishes include garganelli rolled by hand on a pettine in the traditional style, made with Colorado rye flour and served with house-made duck sausage, brown butter and black truffle. The tortellini in brodo, a celebratory dish from Bologna, is filled with mortadella and pork and finished with a pour of clarified parmesan broth at the table. Lasagna verde is another standout, featuring layers of rolled green pasta, bolognese and béchamel.
Main secondi dishes, like Grama Farms beef striploin topped with pesto modenese, a classic mixture of lardo, rosemary, parmigiano reggiano and black pepper, reflect the rustic farmhouse cooking of Modena. At the end of their meal, guests can linger over sweet dishes like tiramisu made with hazelnut sabayon, bourbon-soaked espresso and house-made ladyfingers, as well as a rotating selection of house-made gelati.
“Our many trips to Emilia-Romagna have shaped every part of this menu,” says Leon. “We have cooked with producers in their kitchens, walked through their farms and fallen in love with the way they honor tradition through care and generosity.”
He adds: “Creating this menu has been a joy because it allowed us to blend those classic dishes with ingredients and ideas that feel true to Denver. It is a celebration of the people we have met along the way and the connections that continue to inspire us.”
Dear Emilia also offers an ingredient-forward beverage program featuring an array of cocktails named after their starring ingredient. For example, guests can sip the Blood Orange, a bright and aromatic spritz made with Lambrusco di Sorbara and the Sweetest Bean vanilla, or the Fig, a dark-spirited spin on the Old Fashioned infused with black garlic sotol and caramel. Classics like the house negroni and martini are also available.
“At both Dear Emilia and Restaurant Olivia, the bar and kitchen operate as one,” says Carson. “We’re constantly in dialogue as we build flavor together, and with the help of our director of sustainability, Paula Thomas, we make sure every ingredient lives many lives. The vinegars, misos and other ferments she creates from Olivia’s kitchen scraps become integral components of all of our menus, allowing us to honor each ingredient from start to finish and create something far more meaningful than the sum of its parts.”
Scott Thomas, Dear Emilia’s wine director, has put together a fully Italian wine program shaped by his years spent living, studying and traveling throughout Italy. The list places particular emphasis on Emilia-Romagna, with Lambrusco taking center stage. Guests can order it by the glass or enjoy a dedicated Lambrusco flight. Thomas has selected producers who prioritize organic or low-intervention practices, with a rotating glass list designed to feel “thoughtful, playful and rooted in Italian cultural identity,” he says.
The 3,700-square-foot was designed by REGULAR Architecture and built by Taurus Builders. The space features seating for 88 guests, a 10-seat patio and a private dining room for up to 22 with full audio/video capabilities. The full kitchen is on display throughout the restaurant, and guests can enjoy a front-row seat at the six-sea chef’s counter.
Other interior design highlights include arched ceilings, soft woods, plaster finishes, muted stone surfaces, custom locally built millwork and bright bathroom details.
“Rather than replicate Emilia-Romagna outright, we used quiet references like the entry batteria and soft lime-washed textures to hint at the region,” says Kevin Nguyen, owner and architect at REGULAR Architecture. “The real intent was to create a space that allows the team’s food and beverage to carry the narrative. Our design provides the frame; their hospitality brings it to life.”
