There is something quietly magical about stepping into Dear Emilia. Restaurant Olivia’s sister restaurant offers an intimate corner of Italy tucked into Denver’s vibrant dining scene. The space epitomizes understated elegance: warm lighting casts a soft glow across the room, natural textures create a sense of comfort, and every detail feels intentional, never overdone. The aesthetic is simple yet inviting, balancing modern sophistication with the warmth of an Italian farmhouse.
Dear Emilia does not rely on spectacle. Instead, it draws visitors in with the promise of a meal meant to be savored slowly. It’s the kind of place where conversation lingers, and each course feels like part of a larger story.
That story begins with the team. Assistant general manager and sommelier Jason Chovanec elevates the evening with his passion for wine and his ability to make every selection feel personal. Rather than simply recommending a bottle, Jason thoughtfully suggests wines that complement each dish and encourage a little experimentation. His enthusiasm is contagious, and every pour comes with a story or reason why it deserves a spot on the table. Perhaps it’s a lively Lambrusco that brings bright charm to the glass. The hospitality continues with server Curran Riley, whose thoughtful approach, attention to detail, and excitement for Dear Emilia create a fun and effortless experience.
Admittedly, there’s one frustrating part to dining in: deciding what to order.
Fortunately, there are no wrong answers. The Soufflé al Parmigiano is impossible to ignore. Delicate, airy, and deeply savory, it arrives with just enough drama to turn heads throughout the dining room before delivering all the comfort of Italy in a single bite. Chef Ty Leon recounts, “It took days of testing and hundreds of attempts to get the Soufflé where it is now. At one point, after another round of trial and error, I had my wife taste it, and she asked a simple question: does it actually need to be perfect? That shifted things for me. It might not rise to the exact same height every single time, but it tastes great, and that is what matters.” This sums up their approach: “There is a lot of care and technique behind our dishes, but there is also a willingness to be flexible, to learn, and to focus on making something that feels both intentional and enjoyable.”
For pasta lovers, the Gemelli alla Boscaiola is a must. Twists of pasta capture every bit of the hearty mushroom and sausage ragù, creating a dish that somehow feels rustic and refined. It’s the kind of pasta that invites one more bite…and then another.
As the evening draws to a close, the Torta all’Olio d’Oliva provides a fitting finale. Moist, delicate, and subtly fragrant with olive oil, this dessert alone will have guests coming back for seconds (or thirds).
Dear Emilia raises the bar for Italian cuisine in Denver: a rare dinner experience where service and expertise meet quality and flavor.
“We want to honor the way people cook in Emilia-Romagna, which is all about what is around them, what’s in season, and what comes from nearby farms. We want our food to feel deeply connected to that region, but also rooted here in Colorado.” —chef Ty Leon, Dear Emilia
Bolognese Lasagna
Ingredients
- 3¾ lbs. beef (ground)
- ¾ lbs. pork shoulder (ground)
- 7½ oz. pork back fat (ground)
- 7½ oz. pancetta (ground)
- 7½ oz. mortadella (ground)
- 7½ oz. prosciutto (ground)
- 2½ c. celery (ground)
- 4½ c. carrots (ground)
- 4 c. sweet onions (ground)
- 2¼ c. red wine
- 3¼ c. crushed tomatoes
- 1 c. beef stock
- 4 tsp. salt
- 3½ tsp. black pepper
- 1 tbsp. celery salt
Directions
- Grind the beef and pork together twice and separately grind the back fat twice. Then grind the cured meats and the vegetables twice.
- Begin by rendering the pork fat in a large roasting pan.
- Add the vegetables to the rendered pork fat and cook for 5-7 minutes or until softened.
- Add the ground beef and pork mixture and cook for 10-15 minutes until it has completely browned. Then break it up with a whisk.
- After the beef and pork have been caramelized, add the ground cured meats and cook for another 10 minutes until nicely browned. Make sure there are no large pieces of meat before proceeding.
- Deglaze with red wine and season. Let the wine cook down for about 5 minutes and add the crushed tomatoes and stock.
- Let the bolognese cook for 2 hours or until the meat is tender. The longer the bolognese cooks, the better it gets.
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