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Joni Schrantz

Olivia

The Denver Dish
Olivia’s owners — Heather Morrison, Austin Carson and chef Ty Leon — have figured out how to adapt a small, upscale restaurant to difficult times with new ideas that could prove a future path for many other restaurants. Pre-paid dinners (with a built-in service fee to eliminate tipping) allow flexibility for guests while paying equitable wages for both front- and back-of-house staff and eliminating skipped reservations. And Olivia’s takeout menu options have been designed specifically with portability in mind. Add to those innovations pasta and cocktails that are among the best in town? Great food like this serves as an unchanging cornerstone in times of change.

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