The Restaurant
Dear Emilia is a love letter to one Italian region, and it does not pretend otherwise. Chef Ty Leon and the Restaurant Olivia team — hospitality director Heather Morrison and bar director Austin Carson — opened it in Denver's RiNo arts district in January 2026 as a study of Emilia-Romagna, the stretch of central Italy that gave the world tortellini in brodo, Parmigiano-Reggiano, prosciutto di Parma and lambrusco. The pedigree is real: their Restaurant Olivia is a 2026 James Beard Award semifinalist for Outstanding Hospitality. Dear Emilia was booked months out within days of opening.
The cooking keeps to the region's grammar while leaning on Colorado's larder. The Parmigiano-Reggiano soufflé ($21) arrives in a searing bowl with a tableside pour of imported grape honey; tigelle, the little griddled flatbreads of Modena, come stuffed with a bison-mortadella mousse and pistachio butter ($19), an Emilian idea rerouted through the Rockies. There is a lasagna verde that locals already argue about, and a milk-braised pork shoulder ($38) finished with whey from the house mascarpone, polenta and preserved Colorado peaches. The pasta is hand-rolled, and a gianduia tiramisu closes the meal. The room sits at 3615 Delgany Street, on the ground floor of The Current.
It is a serious room, warmly lit, with a six-seat chef's counter that opens to walk-ins at 4pm for those without a booking. The wine list runs regional Italian, deep in the sparkling lambrusco the rest of America still underrates. Against the team's flagship Olivia, Dear Emilia is the more single-minded room: where Olivia ranges across modern Italy, this one stays inside one region and argues it hard. That focus is the appeal.
Why This Is Denver’s First Date Pick
Dear Emilia is a strong Denver first date because the food does the talking. A shared pasta course gives two people something to lean over, the regional wine list lets a host choose well without showing off, and RiNo gives the evening an easy second act at a nearby bar. The room handles a birthday or a quiet proposal with the same ease — a candle and a glass of lambrusco, no production required. And a reservation that took weeks to land carries its own signal of intent.
Not for a spontaneous walk-in or a large group: the room books weeks out, and the menu is a focused Emilia-Romagna study, not a checklist of red-sauce Italian-American standards. If you need same-night seats, try the 4pm chef's counter or look elsewhere.
Frequently Asked
Is Dear Emilia worth it?
Yes, if you can get in. It is the most talked-about Denver opening of 2026, from the team behind Restaurant Olivia, a 2026 James Beard semifinalist for Outstanding Hospitality. Chef Ty Leon's Emilia-Romagna cooking — the Parmigiano soufflé, the bison-mortadella tigelle — backs the hype. Plates run roughly $19 to $38, so a full dinner with wine lands around $80 to $120 a head.
How hard is it to book Dear Emilia?
Hard. Since opening in January 2026 it has been booked weeks out, with weekends the tightest. Reservations run through Tock. The trick worth knowing: the six-seat chef's counter is open seating, so showing up around 4pm is the best shot at a walk-in. Otherwise aim a few weeks ahead, especially for a weekend. More sit in our Denver dining guide.
What should I order at Dear Emilia?
Start with the Parmigiano-Reggiano soufflé ($21), poured with grape honey at the table, and the tigelle stuffed with bison-mortadella mousse and pistachio butter ($19). The hand-rolled pasta is the heart of the menu, the lasagna verde the dish locals already debate, and the milk-braised pork shoulder ($38) the secondo to share. Close with the gianduia tiramisu.
Where is Dear Emilia, and what does it cost?
Dear Emilia is at 3615 Delgany Street, on the ground floor of The Current in Denver's RiNo (River North) arts district, serving dinner Tuesday through Saturday. Plates run about $19 to $38, with a full dinner and wine landing around $80 to $120 per person. Dress is smart-casual; the mood is warm rather than formal.
Who is the chef at Dear Emilia?
Ty Leon, executive chef and co-owner, who runs the kitchen with hospitality director Heather Morrison and bar director Austin Carson. The same team is behind Restaurant Olivia, a 2026 James Beard Award semifinalist for Outstanding Hospitality. At Dear Emilia, Leon narrows the focus to Emilia-Romagna, Italy's heartland of fresh pasta and cured pork.
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