Mediterranean hot spot Olivea features entrees from Chef John Broening such as house-made duck confit-stuffed ravioli with beurre fondue, rosemary oil and Parmesan.
From the restaurant's website:
"A new look at the tastes of the Mediterranean. Olivéa is inspired by the cuisines of Spain, Italy and Southern France."
Full bar. Serving dinner nightly. Sat–Sun brunch 10 am–2 pm.
"The vibe at this Uptown eatery is New
York bistro with tight tables and a high decibel — and it's a lovely
foil for chef John Broening's Mediterranean cuisine. Try dishes, like
the duck meatballs with creamy polenta, that blend Italian Spanish and
French flavors."
—
5280 magazine
Mediterranean hot spot Olivea features entrees from Chef John Broening such as house-made duck confit-stuffed ravioli with beurre fondue, rosemary oil and Parmesan.
From the restaurant's website:
"A new look at the tastes of the Mediterranean. Olivéa is inspired by the cuisines of Spain, Italy and Southern France."
Full bar. Serving dinner nightly. Sat–Sun brunch 10 am–2 pm.
"The vibe at this Uptown eatery is New
York bistro with tight tables and a high decibel — and it's a lovely
foil for chef John Broening's Mediterranean cuisine. Try dishes, like
the duck meatballs with creamy polenta, that blend Italian Spanish and
French flavors."
—
5280 magazine