Michelin- recommended Olivia is opening sister spot in Rino
Emilia is anticipated to open in 2025
With w eekends booked o ut months i n advance, Restaurant Olivia is one of the hottest tables in town.
Chef Ty Leon, Austin C aron and Heather Morrison opened the Italian eatery in Washington Park in 2020, earning a spot as one of 30 recommended restaurants in the inaugural Michelin Guide last year. The restaurant hand- makes 10- 12 pounds of pasta fresh daily, according to Leon.
But the co- owners want t o give more diners a chance to indulge in French onion soup ravioli, burrata shipped two days after it’s made on a farm in Italy, and venison from a conservation organization in Maui that’s only served at two other restaurants in the country.
Next year, the trio is opening Emilia in a 3,700- square-foot space on the ground floor of The Current, a new office building at 3615 Delgany St. in Rino. Emilia is an ode to Italy, drawing inspiration from the Emilia- Romagna region, which is celebrated as the birthplace of Italian specialties like, Parmigiano Reggiano, balsamic vinegar and prosciutto di Parma.
Leon will man the kitchen and create a selection of antipasti, handmade pastas and dolci, including house- made gelato. He’ll also feature some menu favorites from Restaurant Olivia. Carson will put together the beverage program with bar director Erika Copeland and wine director Scott Thomas, while Morrison leads the front of the house.
“We have always believed that warm, gracious h ospitality t oward b oth our guests a nd o ur team has the power to make the world a better place. Our service will embody this philosophy, ensuring every guest feels the heart and soul of Italy from the moment they step inside,” Morrison said in a press release. “Moreover, we will remain committed to sustainability, ensuring that our operations at both Olivia and Emilia minimize environmental impact and promote like- minded purveyors, all while maintaining the highest quality of service and cuisine.”