About
A wood fire, a family kitchen
Opened on Larimer Street in 2019 with one oven and a menu from Sofia Haddad's family table.
Olive & Ember opened in RiNo in 2019 with one wood-fired oven and a menu built around Sofia Haddad's family recipes from Beirut, filtered through a decade of restaurant kitchens in Athens and Denver. The idea was simple: cook everything over one fire, put it in the middle of the table, and let people share.
Her brother Omar runs the flatbread station on the busiest nights. Their sister Lena built the catering side of the business out of the same kitchen — she now runs everything from office lunches to a 300-guest wedding reception without adding a second kitchen.
The dining room seats 68, with a private room, the Ember Room, that seats 28 more beside the hearth. The chef's table puts eight guests at the counter, close enough to watch Sofia work.
Sofia Haddad · chef & owner
Who you'll meet
Sofia Haddad
Chef & owner
Trained in Beirut and Athens before opening Olive & Ember in 2019. Still runs the pass most nights.
Marcus Bell
General manager
Keeps the floor and the kitchen talking to each other. If something's wrong with your table, find Marcus.
Lena Kowalski
Catering & events director
Runs every catering order and private event, from a 10-person lunch to a 300-guest wedding.
Omar Haddad
Chef de cuisine
Sofia's brother and the kitchen's second set of hands on the hardest nights — the flatbreads and the fire are his.
Grace Tran
Front of house lead
Front of house lead. Remembers regulars' orders before they sit down.
Good to know
1.Do you take reservations?
Yes — book online up to 30 days out for parties of 1 to 8. For 9 or more, call us or use the catering & private events form so we can plan the room properly.
2.Can you accommodate dietary restrictions?
Most of the menu can go vegetarian, vegan, gluten-free or dairy-free — look for the tags on each dish. Tell your server about allergies and the kitchen will walk you through safe options.
3.Is there parking?
There's a public lot behind the building on Larimer with a flat evening rate, plus metered street parking that's free after 6pm. We don't have a dedicated lot of our own.
4.Do you allow outside wine?
Corkage is $25 per 750ml bottle, two-bottle limit, and doesn't apply to anything already on our list. We'll happily open and pour it for you.
5.What's the minimum for catering?
Family-style catering starts at 25 guests, plated dinners at 40. Cocktail receptions have no minimum but a $1,200 food-and-beverage minimum applies.
6.How far ahead should we book catering?
Two to three weeks gets you full menu flexibility. We can sometimes turn around smaller drop-off orders in 5 to 7 days — ask Lena what's possible for your date.
7.What is the Ember Room?
Our private dining room seats up to 28 at one long table beside the hearth, with its own server and a customizable family-style or plated menu. There's a food-and-beverage minimum that varies by night and headcount.
8.Can I order pickup the same day?
Yes — online ordering shows real-time slots for today whenever we're open, starting about 25 minutes out. If a time isn't listed, the kitchen can't make it happen, sorry.