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Chef John Broening scores again with another beautiful little neighborhood place in another neighborhood badly in need of just his kind of cuisine. Here it's Spanish/Italian/Mediterranean food with a little bit of French thrown in for good measure -- a restaurant that does small plates with huge flavors and big plates with a restraint and artistry that typifies Broening's command and balance in the kitchen. The room is small, so reservations aren't a bad idea, but everything about Olivea, from the menu to the service to the bar, is excellent, and a welcome addition to the 17th Avenue neighborhood.
Offering vegetarian specials every Monday.
It's the last day of service at Olivea, 719 East 17th Avenue. Owners/husband-and-wife Stephanie Bonin and Keith Arnold have decided to pursue personal plans back East. See also: -Olivea, one of Denve... More »
Happy Monday! Restaurants and bars around town are hosting a variety of celebrations for the new year. Keep reading to see just some of the options; find more in our online calendar listings calendar.... More »
Still trying to decide what you're doing on New Year's Eve? Restaurants and bars around town are offering celebrations large and small, extravagant and intimate. Keep reading to see just some of the... More »
Happy hump day! Cured, 1825 Pearl Street in Boulder, is giving its customers another chance to indulge over the holidays by accepting orders for caviar and truffles; call the shop at 720-389-8096 to l... More »
After nearly four years on Seventeenth Avenue's Restaurant Row, Olivea, the intimate Mediterranean restaurant owned by husband-and-wife duo Stephanie Bonin and Keith Arnold, who also oversee Duo in H... More »
Sugar sultana Yasmin Lozada-Hissom is arguably Denver's top pastry chef, and her deeply delicious desserts, created in the kitchen of Olivéa, where she shares space with husband and executive chef John Broening, make our veins rupture in rapture. Indulgent, innovative and wholly gratifying, they're culinary masterpieces of art that have been recognized -- and heralded -- by the James Beard Foundation. Her desserts aren't child's play; rather, they're impassioned, unrepentant... More »
Not only is John Broening, Olivea's incredibly talented chef/co-owner, crafting authentic charcuterie in the small confines of his culinary workroom, but he's also making his own headcheese, the tour de force of all offal. There's just something so maniacally pleasurable about seeing all the scraps from the meatiest parts of the pig's head -- Broening uses the tongue, too -- turned into a gorgeous terrine of fine swine, fat and spices. If you're in the house and Broening is... More »
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