Ovest Via Ristorante — Restaurant in Parker

Let's consider this a new restaurant score with the potential to correct a few minor items en route to a more elevated rating.

First of all, it is exciting to see the attempt at a traditional ristorante italiano concept which is a way of life in one country. With its white and red checkered tablecloths and basket-hugging Chianti you have Portofino on one end of the spectrum--average to good, dripping in red sauce. On the other end is Trattoria Dionisia representing a more unbridled, less restricted approach to Italian fare in Douglas County. Keeping in mind they are just 5 weeks in, Ovest has some work to do to match Dionisia's authenticity.

There are a few pluses to this location even in its very young and juvenile state. First of all, the service is a standout. Noticing the well-appointed, all black uniformed hosts and wait staff cleverly accented with red ties, you could tell they understand what a professional experience should look like. I had a server by the name of Chris. He brought a willingness to please and an efficiency to serve. Both helped set the stage for my first visit. Now if you're going to make this run at a traditional Italian location you better make sure every person in the establishment knows how to appropriately pronounce the words. There is no such thing as "RickAhtah" and please don't ask me how to spell "Sambuca."

After the wait staff, I immediately noticed the atmosphere. Given this was recently an elevated steakhouse experience, it is no surprise they were able to retain most of the dark wood that lends itself to a higher-end setting. On the positive side you have a nice interior contrast of white linen tablecloths and dark wood backdrop. What needs work is the lighting and entrance. When you walk in through the revolving doors you're dumped into the dining/bar setting. Couple that with the far too bright lights and this decor is begging for an interior designer makeover. Soften the space and you will better the place.

I started my meal with the Pasta fagiola Zuppa. Add Nebbiolo wine choice here. I got to tell you, la zuppa was the best thing I had all night. The highlight of this dish and many others on the menu is their scratch made pasta which I expect to be the star of the show for as long as this location is open. However, if you're going to highlight al dente, melt in your mouth pasta you should allow your patrons to order it as a side. Contrary to popular belief there is not pasta coming out of Italian citizens' pockets in all of italy. Outside of Central Italy and Rome you're far more likely to find risotto, rabbit, polpo, and other seasonal fare.

That said, if you're attempting to bring homemade onto this local scene, you want to highlight it early and often. If customers want to experience the pinnacle of your concept, they should be able to get it on their dessert if requested.

And then when you serve the pasta with any sort of sauce, please do not drown it. You will see from different pictures posted here, many of the dishes look like they could have been heated up in the microwave and served in a half shell of cardboard. This is a combination of portion control and sauce to pasta ratio. It's not scientific it just is.

This is starting to feel like a negative view where my intention is to simply be realistic and direct. I had a pretty good evening with decent food and decent wine. That said, this restaurant could fill a specific demand in the town of Parker. To do so, you need to break free of catering to the same patron as Olive Garden (don't get me started).

I finished half of my salmon with pesto penne before ordering and rolling into my pannecota dessert and request for limoncello. The apertif glassware needs an upgrade and for the love of Roman gods, please find real, limoncello. It's nice you have a lemon drop martini and make your own limoncello-like base to that cocktail but if somebody wants a true apertif, they should be treated to potentially a few different kinds of Limoncello and Crema di.

I'll be back. I...

Parker is finally getting some good restaurants. Chose this restaurant for my monthly team dinner and we were pleasantly surprised that this space at the Douglas finally has a decent restaurant. My usual Italian restaurants are Barolo and Quality which set a high bar and I can see this new restaurant rising to the occasion as they continue to work their craft and presentation.

The calamari was solid. Not overcooked and I enjoyed the breading which was added a nice crispness. No frills. Will come back for this.

Ceasar salad had some good flavor and what I though would be a nice touch is to char the romaine and provide real anchovies or deconstruct the salad.

Short ribs were very good and to my surprise I ate the entire plate. The risotto was cooked well and slightly al dente rather than being mushy.

Taylor, our server, was very personable and did a fine job. Give the servers some support and have others looking after picking up the used plates and utensils.

Gotta do something about the lighting! Too damn bright. House lights were as bright as a high school gym basketball game. Then add on the above table lights, a naked Edison bulb (why?) and a candle (also why?)?

The manager could also refrain from "are you ready for this?" when the food is served. I heard that many times during the evening and it was old by the time our food was served.

Will I come back? Yes. This will be in the rotation and I'm excited to see this space filled on a cold...

We had the absolute pleasure of dining at Ovest Via last evening, and it was nothing short of spectacular. This newly opened Italian gem is already setting the bar high with its fresh, homemade ingredients and an atmosphere that feels both warm and sophisticated.

The food was the star of the evening. Every dish we tried was a testament to authentic Italian cooking, but the pasta stole the show—it was incredibly delicious, perfectly al dente, and rich with flavor. You could tell everything was made with care and precision, bringing a touch of Italy to every bite.

Our waitress, Taylor, was outstanding. Her warm personality and impeccable service made the experience even more enjoyable. She was attentive without being overbearing, knowledgeable about the menu, and always ready with a smile. The rest of the staff were equally kind and made us feel genuinely welcomed.

From the amazing food to the exceptional service, Ovest Via delivers a truly memorable dining experience. If you haven’t been yet, make it your next destination—you won’t be disappointed. We’ll...