Reservations

 

We can also make your favorite meal to take home. Call ahead to 303-645-3779 and we'll have it waiting for you.

 

 

 

 

About Cattivella

Award-winning Denver chef Elise Wiggins welcomes you to Cattivella, wood-fired Italian in the Eastbridge project in the Stapleton neighborhood where she lives. Cattivella translates to “naughty girl”.

Chef/Owner Wiggins brings decades of restaurant experience to Cattivella including a 12-year stint as Executive Chef of Panzano named Best Italian by Westword and winner of multiple awards for food and service from The Denver Post, 5280 magazine, The American Culinary Federation and The American Automobile Association. She makes an annual pilgrimage to Italy to work with Italian chefs and learn the classic techniques and ingredients that she employs at Cattivella.

An exhibition kitchen is the star of the show at Cattivella and focuses all attention on a wood-burning pizza oven, a wood-burning grill and the graceful dance of the Cattivella cooks. Several lucky guests sit overlooking the pastificio (pasta table) section of the chefs’ counter while others might be seated with a view of the Butchers’ Corner where the Cattivella butchers will do their magic on beef, pork, lamb and other whole animals. The surrounding chefs’ counter seats 26 along with 74 additional interior seats and 100 seats on a wrap-around patio with stunning views of the mountains. The open kitchen provides the perfect setting for the wildly successful cooking classes that Elise continues to offer.

Hours

Monday - Wednesday  11–2pm, 4–9pm

Thursday - Friday 11–2pm, 4–10pm

Saturday  4pm – 10pm

Sunday  4pm – 9pm

Happy Hours

Monday All day 

Tuesday-Sunday  4pm-6pm 

Menus

Dinner

Lunch

Happy

Hour

Wine

Kids

 

Antipasti

Mushroom Crepes- fonduta, white truffle 11

Romana Tonda- (crispy thin baked crust) proscuitto di parma, arugula, shaved parmesan, garlic oil  16

Sgagliozze- fried polenta, marinated sheep cheese, red mustard greens, 12 year old balsamic 8**

Buffalo Burrata- preserved tomato, basil, flatbread 14**

Bagna cauda- spring vegetables, herb goat cheese, garlic anchovy sauce 9

Stigghiole- grilled lamb heart, parsley sage sauce, shallots, peperoncini aioli, saffron aoili, piadina  12**

Charbroiled Oyster- garlic herb butter, parmigiano  3.5**

Calamari Fritti- chili aioli 10

Focaccia di Recco - two thin layers of crisp crust baked with prosciutto, crescenza, balsamic, arugula 16

Fattoria Piatto - house made salumi and sausages,  italian cheeses, preserved nuts, grilled bread and accompaniments 18/29 **

Grilled Romaine Salad, anchovy dressing, croutons 9**                     

Primi

 Butternut Squash Gnudi- gorgonzola sauce, roasted apples, sage, walnuts 20

Lumache al Forno- baked truffle pasta with beef heart bolognese, robiola"sorpresa," pramiggiano gratinati 21*

Pasticcio-baked meatballs, tortellini, bolognese, bechamel and caramelized parmigiano 24

Rabbit  gnocchi- tarragon, mushrooms, leeks, shallots, preserved tomato, gorgonzola crema 22**

Lamb Ragu- pappardelle, boschetto al tartufo 21**

Risotto of the Night- Call in and ask

Secondi

Certified Angus Beef Cut of th Day- Tuscan rosemary potatoes, salsa verde, arugula

Pollo Valdostana- Breaded chicken cutlet, prosciutto cotto, fontina, truffle whipped potatoes 24

 Roasted Pork Shoulder- Creamy robiola farrotto, caramelized pancetta, grilled asparagus, cranberry demi 29

Pizza

Mushroom, fontina, goat cheese, truffle panna, basil, tarragon, thyme 21 **

Basil, san marzano tomato, buffalo mozzarella 20**

Buttternut Squash, truffle oil, buffalo mozzarella, sage, sunchoke chips, balsamic 22**

Salumi Calabrese, san marzano tomato, sicilian oregano, pilacca, mozzarella, provolone  22**

Prosciutto, asparagus, fontina, arugula, white truffle oil 22 **

Nduja, buffalo burrata, fontina, mozzarella, pomodoro, spigarello,  evoo 23**

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato 24**

 

 

Gluten Free options have stars to the right of the item.  Please note $2 will be added to some dishes **

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness

Antipasti

Prosciutto Pizza Romana Tonda - crispy thin baked pizza, prosciutto di parma, garlic oil 14

Sgagliozze - fried polenta, whipped sheep cheese, sweet pickled fresno peppers 7

Buffalo Burrata- preserved tomato, basil, flatbread 12**

Calamari Fritti- chili aioli 9

Fattoria Piatto - house made salumi and sausages, italian cheeses, preserved nuts, grilled bread and accompaniments 16 **

Grilled Romaine Salad- anchovy dressing, croutons 8** add chicken 6, add steak 9

Arugula salad- shaved parmigiano, lemon, evoo 8** add chicken 6, add steak 9

 

Primi

 

Mushroom, truffle lasagna al forno 16

Lumache al Forno- baked truffle pasta with beef heart bolognese, robiola “sorpresa”, parmiggiano gratinati 18

Lasagna  al forno- slow braised meat sauce, bechael, parmigiano 19 

Panini of the day - please ask your server

 

Secondi

 

Pollo Valdostana - breaded chicken cutlet, prosciutto cotto, fontina, truffle whipped potato 19

 

Pizza

Mushroom, fontina, goat cheese, truffle panna, basil, tarragon, thyme 17 **

Basil, san marzano tomato, buffalo mozzarella 17**

Butternut squash, truffle oil, buffalo mozzarella, sage, sunchoke chips, 12 year old balsamic 16**

Salumi Calabrese, san marzano tomato, sicilian oregano, pilacca, mozzarella, provolone  18**

Prosciutto, fontina, arugula, white truffle oil 19 **

Nduja, buffalo burrata, fontina, mozzarella, pomodoro, spigarello,  evoo 17**

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato 19**

 

 

Gluten Free options have stars to the right of the item.  Please note $2 will be added to some dishes **

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness

Antipasti

Uva Arrosto - roasted grapes, goat cheese, grilled bread 4**

Mushroom Crepes- fonduta, white truffle 6 

Sgagliozze- fried polenta, marinated sheep cheese, red mustard greens, 12 year old balsamic 4**

Buffalo Burrata, preserved tomato, basil, flatbread 7**

Bagna cauda- spring vegetables, herb goat cheese, anchovy sauce 7

Charbroiled Oyster, garlic herb butter, parmigiano  1.50**

Calamari Fritti, chili aioli 5

 Stigghiole- grilled lamb heart, parsley sage sauce, shallots, peperoncini aioli, saffron aoili, piadina 6**

Fattoria Piatto - house made salumi and sausages,  italian cheeses, cru di capra, truffle honey, marinated sheep cheese, preserved nuts, grilled bread and accompaniments 10**

 

Pizza

Mushroom, fontina, goat cheese, truffle panna, basil, tarragon, thyme 9**

Basil, san marzano tomato, buffalo mozzarella 8** 

 Buttternut Squash, truffle oil, buffalo mozzarella, sage, sunchoke chips, balsamic 9**

Salumi Calabrese, san marzano tomato, sicilian oregano, pilacca, mozzarella, provolone  10**

Prosciutto, asparagus, fontina, arugula, white truffle oil 10 **

Nduja, buffalo burrata, fontina, mozzarella, pomodoro, spigarello, fennel pollen,  evoo 10**

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato 10**

 

 

 

WINE BY THE GLASS

BIANCO, PROSECCO E ROSATO

PROSECCO, ADAMI 12/46

BRUT ROSE  ROTARI, MEZZOCORONA    12(Split)

ROSE  PRIMROSE, SALENTO   10/38

FIVE ROSES LEONE DE CASTRIS, SALENTO 13/51

SAUVIGNON BLANC  TRAMIN, ALTO ADIGE    13/50

CHARDONNAY  ALOIS LEGADER, SUDTIROL-ALTO ADIGE   12/46

PINOT GRIGIO  ZENATO, VENETO    9/34

SOAVE  SUAVIA CLASSIC, VENETO 11/42

ROSSO

CHIANTI CLASSICO  RUFINA, SELVAPIANA    12/46

BARBARA D’ ASTI  CANTINE SANT’AGATA BABY, PIEMONTE    11/42

NERO D’ AVOLA  REGALEALI, SICILIA    10/38

ROSSO TOSCANA  AIA VECCHIA ‘LAGONE’, TOSCANA    12/46

NEBBBIOLO  MARTINEGA, LANGHE    17/68

PINOT NOIR  NALS MAGREID, TRENTINO-ALTO ADIGE 2016    16/62

CIRO LIBRANDI ROSSO   9/34

MONTEPULCIANO FERZO 15/58

 

WINE BY THE BOTTLE

BIANCO, PROSECCO, E ROSATO

MOSCATO D’ASTI VIETTI, PIEMONTE 2017    23(375ml)

ALTA LANGA BRUT SERAFINO, PIEMONTE 2011    60

PINOT GRIGIO  TORRE ROSAZZA, FRIULI-VENEZIA GIULIA 2016    43

ROERO ARNEIS   VIETTI, PIEMONTE 2016    60

CHARDONNAY  GRADIS CIUTTA      50

VERDICCHIO GAROFOLI   63

ROSSO

NEBBIOLO  MASSOLINO LANGHE, PIEMONTE 2015    85

BAROLO  CERETTO, PIEDMONTE 2013    135

ROSSO TOSCANA  MARCHESI ANTINORI, TOSCANA 2014    60

AGLIANICO  SYNTHESI   45

CHIANTI CLASSICO  CASTELLARE, TOSCANA 2016    55

BRUNELLO DI MONTALCINO  CASANOVA DI NERI ‘TENUTA NUOVA’, TOSCANA 2012   210

BRUNELLO DI MONTALCINO CASANOVA DI NERI, TOSCANA 2012   135

BRUNELLO  FANTI, TOSCANA 2012   90

BARBARESCO MARTINEGA 2013    130

TENUTA YANTRA, TOSCANA 2016     69

TAURASI MASTROBERADINO   130

AMARONE SANT'ANTONIO   95

 

COCKTAILS

THE BITTER TRUTH

 Campari, Elderflower, Grapefruit, Prosecco, Orange Zest    11

FENNEL MARTINI

 New Amsterdam Gin, Fennel Shrub, Absinthe rinse       14

*CRANBERRY FIZZ

 Leopold bros Cranberry Liquor, Vodka, Lime Juice, Raw Egg White, Soda    14

MONTENEGRO MANHATTAN

 Bulleit Rye, Amaro Montenegro, Orange Bitters, Angostura Bitters    14

SAGE AND APPLE SMOKED OLD FASHIONED

 Leopold Brother Apple Whiskey, Old Forester Bourbon, Allspice Dram, Smoked Sage    15

BARREL AGED NEGRONI

 Spring 44 Gin, Campari, Carpano Antica    14

BARREL AGED BOULEVARDIER

 Bulleit Rye, Campari, Carpano Antica   15

 

Pastas

Garganelli, butter, cheese  7

Garganeli, tomato sauce, cheese  7

Add Pork Meatballs  2.50

Add Chicken  1.75

Pizza

Cheese Pizza  8

Pepperoni Pizza  9

Grilled Chicken with seasonal veggies  8

 

 

 

EVENTS

 

ITALY Trips

Elise has teamed up with Isarti Travel to create unique, regional culinary tours for groups of 15-20 people

CLICK HERE FOR DETAILS

 

 

 

 

 

 

Private Dining

Let the Cattivella team create the perfect event for your home, office or event venue with our custom catering.

Our entire menu is available for carryout. Just call ahead and we’ll have your order ready for pickup

Cattivella is also available for private business luncheons for groups as well.

Don’t forget to schedule your birthday celebrations, baby showers, bridal showers, wedding parties and holidays festivities at Cattivella.

Contact Elise for more information: elise@cattivelladenver.com

 

 

 

Classes

 

Cooking Classes

Join Elise as she lets you in on some of her culinary secrets.

CLICK HERE TO SEE THE LIST OF UPCOMING CLASSES

 

 

Cocktail Classes

Become a master mixologist as Josh teaches you the secrets to creating killer cocktails.

CLICK HERE TO SEE THE LIST OF UPCOMING CLASSES

 

 

Conversational Italian Lessons

$12 a class, 1 hour Class with Native Sicilian, Nicola Pisani

4pm - 5:30

April 29th, May 6, May 20th

CLICK HERE TO SIGN UP

 

 

BUZZ

 

"Essential Eats of Denver and Boulder" Eater Denver April 2018

 "Best Italian in Denver and Boulder" Westword 2018

"Best Individual Dessert" Westword 2018

"Top Italian Restaurant" Eater Denver 2018

"Top 10 Restaurants" 303 Magazine 2018

"Restaurant of the Year"  Thrillist 2018

" Chef of the Year" Eater Denver 2017

"Top 25 Restaurants in Denver 5280 Magazine 2017

"Award-winning Denver chef teaches classes on Italian dishes at her new eate    The Gazette 7/19/17

"Cattivella Brings Thoughtful Food and Italian Exploration to Stapleton"  Eater Denver 7/6/17

"The Hottest Restaurants in Denver Right Now, July 2017"  Denver Eater 5/8/17

"Beyond spaghetti and meatballs: 11 must-visit Italian restaurants in Denver Denver Business Journal 6/6/17

"11 Must-Try Italian Restaurants in Denver Right Now"  Zagat, 5/30/17

"The Best Italian Restaurants in Denver" Thrillist, 5/16/17

"Elise Wiggins on Italian Butchery, Squirrel Farming and Cattivelli Westword, 5/17/17

"20 Iconic Chefs in Denver & Boulder (in no particular order)"  Dining Out Denver/Boulder

'Cattivella Sets A High Bar" 5280 5/11/17

"Denver's Ten Essential Chef Counters"  Denver Eater 5/8/17

 

 

 

 

Gift Certificates

Cattivella gift certificates are available in any denomination.
CLICK HERE to purchase

Mangia!

 

 

 

 

Contact

Phone: 303-645-3779

Address: 10195 E. 29th Drive, Suite 110, Denver, Colorado 80238

 

Elise Wiggins, Executive Chef/Owner

Zuri Resendiz, Executive Sous Chef

 

 

 

 

 

 

 

 

 

303-645-3779

in the Eastbridge project at Martin Luther King and Havana

^

 

Hours

Monday – Wednesday  11–2pm, 4–9pm

Thursday – Friday 11–2pm, 4–9pm

Saturday 4pm – 10pm

Sunday 4pm – 9pm