Olivéa‘s fried chickpeas with harissa aïoli are my bar-snack darlings. Ordered with a glass of citrusy Con Class Verdejo or at the table as part of dinner, these tiny golden nuggets are crispy on the outside and creamy on the inside.

They’re addictive, especially when dragged through the velvety, house-made aïoli. And that would be good enough, but chef John Broening augments the sauce with harissa, a heady paste redolent of chile and garlic.

719 E. 17th Ave., 303-861-5050

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.