Denver, CO | Italian-inspired fine dining | Wine Club + Supper Club subscriptions

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Key results

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• Two thriving clubs running simultaneously, a Wine Club and a Supper Club, each extending the Restaurant Olivia experience to guests at home
• All-positive subscriber feedback, with members citing both the curated selections and the storytelling as highlights
• Deeper guest connections for the culinary team, with the Supper Club creating more direct interaction between chef and subscriber than traditional table service

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A pasta restaurant that thinks like a farm

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Restaurant Olivia opened in Denver's Wash Park neighborhood in January 2020 as the shared vision of Chef Ty Leon, Bar Director Austin Carson, and hospitality director Heather Morrison. Within a few years, it earned a recommendation in the Michelin Guide Colorado and a Michelin Service Award for Morrison.

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Olivia is a pasta restaurant at its core, but calling it that undersells the philosophy. The kitchen draws on Italian tradition while pulling inspiration broadly, sourcing from local farms whenever possible. Chef Addison Bollaert, who formerly headed the Supper Club and handled much of the day-to-day kitchen production, puts it simply: "Being good stewards of the earth is truly the core for everything that we do." Wine Director Scott Thomas brings the same intentionality to the beverage program, building a list around small importers and direct producer relationships that showcase wines most guests would never find at a retail shop.

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The gap between the table and guests at home

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Olivia's challenge was one that many acclaimed restaurants share: the guest experience was extraordinary inside the dining room, but there was no mechanism to carry that relationship forward once someone walked out the door.

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Scott heard it constantly during service. Guests would taste a wine pairing from a small Emilia-Romagna producer and immediately want to know where they could buy the bottle. The answer, more often than not, was that they couldn't. "We work with such small importers or distributors and directly with producers," Scott explains. "Oftentimes they're not readily available." The enthusiasm was real, but there was nowhere for it to go.

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On the culinary side, the team saw a parallel gap. Olivia's reservations can be hard to come by, and loyal regulars don't always make it in. Chef Addison saw an opportunity: "Folks that aren't able to make it in to dine with us for many reasons, being able to experience that at home as closely as possible, that was the core reason we decided to go forward with Table22."

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Two clubs, zero headaches

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Restaurant Olivia launched two distinct offerings through Table22: a Wine Club curated by Scott Thomas and a Supper Club designed and prepared by Chef Addison Bollaert.

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The Wine Club channels the same philosophy Scott brings to Olivia's beverage program. Each selection features wines sourced through the small-producer relationships the team has built over years, bottles that rarely make it to a retail shelf. Every shipment includes tasting notes, food pairing suggestions, and the story behind the producer. Scott has leaned into showcasing lesser-known grapes, like Albano from Emilia-Romagna, a tannic white variety that can stand in for a red alongside hearty dishes. "The feedback we're getting from our guests is really positive," Scott says. "It's mostly about knowing more about the wines and the obscurity, that it's okay to offer wines that aren't necessarily readily known about or available."

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The Supper Club is a multi-course meal designed monthly by Chef Addison around whatever is coming directly out of the farms that week. "It's truly, in my mind, the most direct farm-to-table type experience on a restaurant scale," she says. Each pickup includes a letter from Addison detailing the story behind every ingredient, from the farmers who planted the seeds to the reasoning behind each dish.

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The operational lift? Far lighter than expected. "I was surprised, honestly. It's so easy," Scott says. "The team at Table22 is so dialed in. They do all the heavy lifting. Table22 takes care of all the logistics. We really can focus on the storytelling, the sourcing, and curating."

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"If you think it's going to be difficult or strain on your business, it is not. It's just seamless." — Scott Thomas, Wine Director, Restaurant Olivia

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Crafting letters they look forward to

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For Scott, the surprise has been how openly guests embrace unfamiliar wines. Members aren't just tolerating obscure picks, they're leaning into them. "How we tell the story and make it kind of digestible, but also delivering food pairings and advice, it's been really good feedback so far."

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For Addison, the impact has been personal. As a morning-schedule chef, she doesn't always get face time with diners the way she did when she was running the pass. The Supper Club changed that. "Table22 has brought more connection between myself and the folks that are picking up the meals to take home than I would have imagined," she says. "More than service, honestly."

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The most meaningful moment came when regulars told one of the co-owners that they looked forward to Addison's letters as much as the food itself. "I almost cried," Addison admits. "I didn't think anybody would read it." Those letters have become her way of doing what she's always found difficult tableside: communicating the full depth of what goes into a dish. "So much of what we do is guided by sharing the stories of every single product that has been intentionally chosen and put into that dish with care and love from the folks that literally put the seeds in the ground." At the table, that story gets compressed into a brief spiel. On paper, she can give it the space it deserves.

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"It doesn't feel like it's just an output. It truly does feel like there's reciprocation." — Chef Addison Bollaert, Restaurant Olivia

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What's next for Olivia

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With Dear Emilia now open in RiNo and an all-pasta tasting menu launched this spring at Olivia, the team is building momentum on multiple fronts. The clubs have become a natural extension of what the restaurant already does well: honoring producers, telling stories, and creating the kind of hospitality that makes guests feel like insiders, whether they're seated at the chef's counter or unpacking a box at their kitchen table.

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