Restaurant Olivia

The story

Crafted with passion, served with love

Hand-crafted pasta, made daily

Restaurant Olivia opened on January 14, 2020, in Denver's Wash Park neighborhood, and it has earned a place on virtually every serious Denver dining list since. The premise is straightforward and executed with conviction: pasta-focused Italian cuisine, inspired by classic Italian traditions but updated with flavors and techniques drawn from some of the country's most respected kitchens.

The team behind it

Olivia is the second project from three partners who built their reputations together at Denver's storied Mizuna and later at Bistro Georgette. Chef and owner Ty Leon grew up in Arizona, studied culinary arts and restaurant management at Johnson & Wales University in Denver, then spent time at Michelin-starred The Plumed Horse in California before returning to Colorado. Before opening Olivia, he worked in kitchens including Le Pigeon, Flour & Water, and Lilia — all recognized for their pasta programs — which shapes the confident, ingredient-led Italian cooking at the heart of the restaurant.

Heather Morrison, co-owner and hospitality director, brings more than 30 years of industry experience, including stints at Barolo Grill and Mizuna. In 2025 she was named the winner of the MICHELIN Guide Colorado Service Award — recognition she accepted, in her words, knowing "it represents the many hands and hearts that make exceptional hospitality possible every evening." That spirit is felt the moment guests walk in.

Austin Carson, the third co-owner, oversees a beverage program that has earned the restaurant a Wine Spectator Award of Excellence. A certified sommelier through the Court of Master Sommeliers with an Advanced degree from WSET, Carson has built an Italian-focused wine list that pairs naturally with the food, alongside what guests consistently describe as expertly crafted, playful cocktails.

The experience

The dining room is intimate — reservations are typically booked out each night, with a wine bar available for walk-ins on a first-come, first-served basis. The full menu is available at both. Beyond tasting menus, the kitchen also offers à la carte and entrée options, and accommodates dietary restrictions with care and without fuss.

The Italian cuisine here is made with organic and locally sourced ingredients wherever possible, and the restaurant's sustainability commitment extends to composting practices that have drawn attention from outlets including Food & Wine. Private pasta-making classes run Tuesday through Saturday, and curated wine dinners — featuring producers from Sicily to the Veneto — are a regular part of the calendar.

Guests return for the pasta, but they tend to write about the whole of it: the warmth, the knowledge of the staff, the atmosphere that feels intimate without being precious. As one guest put it, "What the team has put together here is special."