Jovanina's Broken Italian

Jovanina's Broken Italian is one of my favorite restaurants in Denver. They continue to impress with their ever-rotating menu of seasonal dishes all incorporating the best local & regional ingredients.

We arrived at Jovanina’s and were seated upstairs in the main dining room. The restaurant embodied a rustic Italian style with exposed brick walls, tall candles, and several wooden tables and chairs with simple, yet elegant designs. Jovanina's showcased their kitchen allowing diners to catch a glimpse of the chefs in action - this added to our overall experience.

Our server Tiffany was professional, poised & kind - she had fabulous recommendations on the menu and knew which seasonal items to highlight. General Manager Charlie was actively supporting his team on the restaurant floor and checking in with guests to ensure their dinners were running smoothly.

For cocktails I had to explore Jovanina's Summer Spritz program. I went with the Peaches & Peppers made with Fresno & Jalapeno infused Tequila, Peach, Aloe Vera Liqueur, Lime, & Prosecco.

Lord have mercy - the Peaches & Peppers Spritz was everything and I sucked two down. The spritz had a refreshing bubbly juiciness that gave way to the Fresno & Jalapeno infused Tequila leaving gentle heat on the palate.

For Antipasti we had the Marinated Castelvetrano Olives mad with Fresh Rosemary, Orange Zest, & Calabrian Pepper. The olives had the cutest love note on the plate from The Notebook - swoon.

Fabulous - the olives were meaty with lingering spice from the Calabrian pepper.

For Salads & Vegetables we had the Fresh Bufala Burrata and the Oak Ember Roasted Rainbow Carrots.

The Fresh Bufala Burrata was made with Cherry Tomato, Watermelon Balsamic, & Pistachio Basil Pesto.

This is the best burrata I have ever had. The creamy burrata against the sweet and juicy summer melon & tomatoes made for refreshing & luxurious bites.

The Oak Ember Roasted Rainbow Carrots was made with Carrot Butterscotch, Crunchy Seeds, Whipped Feta, Citrus, & Torn Mint.

The colorful carrots were generously coated in sticky sweet butterscotch.

For Wood Fired Pizza we had the seasonal Spring Squash Blossom made with Squash & Parmesan Puree, Zucchini, Pecorino, Mozzarella, & Fontina.

Unreal; this white pizza was beautiful in presentation & taste. In the heart of the summer season, the zucchini and squash flowers were at their peak. With each bite, the tender zucchini pieces & fine golden squash blossoms gave way to hot melty cheese and the soft chew of crust.

For Handmade Fresh Pasta we had the Amatriciana made with Bicicleta, Roasted Peppers, Sausage, Tomato, Marjoram, Kale.

The Amatriciana was hearty with a burst of heat. Squisito!

For Main Plates we had the Diver Scallop Prima Vera made with Sweet Pea Risotto, Spring Vegetables, Pea Tendrils, & Tarragon.

The light buttery scallops were perfectly pan-seared. The delicate taste of the scallops was enhanced by the irresistible flavors of pesto, basil, & parmesan in the sweet pea risotto.

For dessert I had the 2012 Capezzana Riserva, thanks to Jovanina’s sommelier. The Capezzana was a well-structured dessert wine that tasted of caramelized figs.

Huge thanks to Jovanina’s, Tiffany, Charlie, Nicolle Montgomery, & B Public Relations for hosting us!

Check it out babes and let them know that denv.her. sent you. xx

Jovanina's Broken Italian

Service options: Dine-in · Takeout · No-contact delivery
Address: 1520 Blake St, Denver, CO 80202
Phone: (720) 541-7721
Reservations: opentable.com