I’m anxiously awaiting the May opening ofÂ Olivea, Stephanie BoninÂ andÂ Keith Arnold’s (owners of Duo) new restaurant. The Mediterranean spot, which will be located in the oldÂ AixÂ space on 17th Avenue, will be headed up by Duo’s executive chef, John Broening.
I look forward to the handcrafted food from Italy, Spain, and southern France–and if the patatas bravas recipe that recently appeared in Broening’s column inÂ The Denver Post is any indication, I’ll have excellent, rustic eats to look forward to.
I made the traditional Spanish tapa–which Broening has spent many months researching–for a dinner party to great results. But rather than plating individual portions, I served the potatoes, tossed in the smoky tomato sauce and garnished with scallions, on a platter with aÃ¯oli on the side for dipping.