Restaurant Olivia is now expanding into a space next door and will also begin selling homemade pasta. “Like I said, I never want to stop learning as a restaurant owner,” Leon said. In between the two restaurants, Leon decided he wanted to learn from other chefs around the nation, so he spent six weeks staging at Le Pigeon in Portland, Ore., a month at Lilia in Brooklyn, and a month at Flour + Water in San Francisco. They then went on to open Bistro Georgette, a traditional French food stall, in Avanti, before moving on to Restaurant Olivia. But he missed Colorado, so he moved back to Denver and helped Frank Bonanno open Mizuna, where he met his business partners Austin Carson and Heather Morrison. Leon went to culinary school at Johnson & Wales University in Denver before moving to California, where he worked at Michelin-star restaurant Plumed Horse in Saratoga. Popular dishes include the French onion soup ravioli and the lobster spaghetti with black truffle. For example, the chef de cuisine recently made butter chicken ravioli after a trip to London. He doesn’t want to be limited by what they can turn into pasta. Restaurant Olivia is a pasta restaurant, “not an Italian restaurant,” Leon said. “I myself go to Italy two to three times a year, again to just learn and taste new food.” French onion cappelletti with crispy Parmesan from Restaurant Olivia. “We never want anyone to get bored here,” Leon said. Two years ago, they visited Greece, and last year they went to France. Ty Leon’s motto is to never stop learning, so every year since he opened Restaurant Olivia in Denver in 2020, he has taken his staff overseas for inspiration and education. (Provided by Joni Schrantz) Ty Leon of Restaurant Olivia Although she has her hands full with her first child on the way, Glover said she’d eventually like to open another Annette location or sister restaurant.Ģ501 Dallas St., #108, Aurora Ĭhef Ty Leon opened Restaurant Olivia in Washington Park in January 2020 with partners Austin Carson and Heather Morrison. Glover and her husband, Nelson, have been (and continue to be) part of the daily operations at Annette since day one, which she said helps her and her employees stay consistent with her original vision. After feeling burned out by the big city, she went to work on farms in Pennsylvania and Vermont. Glover, 36, studied at The Culinary Institute of America before working at The Spotted Pig in Manhattan for two years. A lot of it is instinctual for me, relying on what I grew up eating and what I learned working on farms.” “I think food can be presented in all different types of ways, and the way I like to do it is keep the ingredients as minimally touched as possible and really rely on good product, salt and acid. “My style of cooking is very simple,” Glover said. A fresh peach dessert with diplomat cream at Annette. It features wagyu beef, chow chow sauce, roasted garlic aioli, cheddar and sour pickles on a homemade English muffin. Some of its most popular dishes are the grilled beef tongue with bone marrow toast, as well as the Annette burger, which Glover begrudgingly added to the menu after multiple requests. It is cool and edgy while being cozy at the same time.Friday, March 10th 2023 Home Page Close MenuĪnnette, which opened in the Stanley Marketplace in 2017, is known for its elevated, made-from-scratch comfort food, like chicken liver pâté and sardines with a baguette. The place is a mix of vintage and retro with a subtle modern flair. It does attract a lot of crowd DJs and artists alike. There is also the option of some yummy bar bites that you can get your hands on, courtesy of the chef. Don’t underestimate the size! They say that they can publish a book on their combinations by now. The drinks are described in a fun and quirky way and pack a punch. Their cocktails are the main focus here, with beer, wine, and even spirits like genepy and mastiha, which can be combined into some fantastic cocktails. Being a neighborhood bar at heart, the Middleman still offers some exciting cocktail blends at fair prices. The woodwork is done by the owners themselves, and the artwork by a local artist, RUMTUM. With a modernist approach to straight lines, they focused on textures and material purposefully. It is the facilitator between you and the other person. The name, inspired by what it aims to do, Middleman is the place where you get to meet new people.
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