This restaurant is now closed
Boca Center now boasts celebrity chef Todd English’s Wild Olives as one of its own; a restaurant offering a Mediterranean inspired style of cuisine.
My group of socially networked food enthusiasts and I were invited to have dinner at the new Wild Olives restaurant in Boca Raton last night. It was exciting and glamorous; the sexy energy was crackling like a hot oiled pan, guests and staff alike were anticipating a delicious journey into the eclectic world of Wild Olives.
We started with an assortment of handcrafted foccacia and flatbreads topped with various exuberant flavors from dry sausage to broccoli rabe paired with Perrier-Jouët Grand Brut.
Next we moved on to the house specialty Carpetbagger Oysters, wrapped in beef carpaccio served on truffle whipped potatoes, and Tuna Tartare served with crispy rock shrimp, warm sesame dressing and a white fish caviar. This course was accompanied with Kim Crawford Sauvignon Blanc.
A soft creamy Boston Bibb salad was our next course garnished with shaved red onion and a sprinkling of Maytag bleu cheese with a walnut vinaigrette. The wine served with this course was Sonoma Cutrer Chardonnay.
No multi-course meal would be complete without pasta and a decadently inspired tortelli filled with butternut squash in a brown butter sauce garnished with crispy sage definitely raised the bar of delectability.
Any time an intermezzo is on the menu you know you’re in for a gastronomic world-wind kind of ride. A tangy, refreshing lemon sorbetto cooled off the palates as we were being prepared for a swordfish fillet served on a rich and creamy asparagus risotto with a warm shrimp vinaigrette this course was served with the delightful Sokol Blosser Evolution from Willamette Valley.
And you certainly cannot have your surf without your turf. This course definitely defines tasteful, delectable and exotic. A brown sugar rib-eye, cooked to perfection was served with silky parmesean whipped potatoes and BR Cohn Cabernet Sauvignon accompanied this course.
And last but not least for dessert Todd English’s signature ricotta cheesecake was served with Far Niente Dolce as the perfect ending to a perfect culinary story.