Olives at The Virgin Hotel
Celebrity Chef Todd English’s Olives is Back and Better Than Ever
BY ELAINE & SCOTT HARRIS
Todd English is a celebrity chef in every sense of the word. His culinary journey started at the young age of 15 when he first saw a professional kitchen. Just a few years later, at 20, he attended the Culinary Institute of America and went on to graduate in 1982 with honors.
After graduation, he wasted no time and began to hone his skills with Jean Jacques Rachou at New York’s La Cote Basque. He then relocated to Italy, where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo. It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking.
After gaining additional skills, he returned to the United States at 25 as Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering accolades from both the press and the public. English originally opened Olives in Boston in 1989. In 1998 he opened Olives at the Bellagio, bringing his Mediterranean-inspired culinary skills to Las Vegas.
Chef Todd English is back and reimagined at his Mediterranean restaurant Olives at the new Virgin Hotel. English’s fans can rest easy as many of Olive’s flatbreads, seafood, and other classics from his menu are back.
English worked closely with design firm Icrave to create his 185-seat dining room with a stone and steel hearth kitchen and an elevated bar with plush lounge areas featuring stone, wood, cork, and hand-glazed art. The décor takes you back to a 1920’s supper club with gold and deep brown tones that marry to give it a warm cozy feeling. This celebrity chef has a reputation of only wanting and getting the best. He sought out Andy St. John, one of Las Vegas’s most sought-after General Managers, to take the helm of the front of the house so guests could expect and receive impeccable service.
The menu is still rustic with English’s personal touch of Mediterranean and Italian accents dishes prominently found in every section on the menu. One addition to Olives 2.0 is the addition of a large woodfired oven adding many additional items like a decadent 36 day-aged New York steak and a roasted half-chicken.
A perfect way to start your Olives experience is a Beef Carpaccio with Gorgonzola rosti cake and scallion cream. Of course, pulling from his Boston roots, Nantucket Bay scallops with top chestnut risotto with orange vinaigrette is an excellent choice. Still in a northeast mood? Jump into a bowl of mussels with whole grain mustard and grilled Tuscan bread to soak up the goodness. Flatbreads are an Olives’ specialty. Order for the table fig and prosciutto with fig jam, Gorgonzola, and prosciutto or fiery chicken sausage with herbed ricotta cheese, balsamic onions, and roasted tomato sauce.
Pasta perfection can be found on the menu as well. Peruse choices featuring agnolotti with lemon ricotta and veal Bolognese to bucatini with shucked Maine lobster, uni butter, and crushed cherry peppers. They are all tremendously rich and palate-pleasing.
Olives is perfect for large groups, so why not share the love with shareable plates? Go traditional with chicken Milanese or a big veal parmesan smothered in mozzarella and ragu. Go Italian with Mezza rigatoni alla vodka, or why not pappardelle with rabbit and radicchio and charred eggplant with miso for veggies?
The woodfired half chicken with roasted tomato and olives and roasted cauliflower parmesan is plated perfection for entrees. A real treat is the Wood Oven Roasted Branzino with Gigante beans and charred escarole—all topped with preserved lemon and parmigiano.
In the mood for a perfectly cooked steak? Look no further and enjoy a 14 oz Bone-in Prime Filet Au Poivre with creamy whipped potatoes and lemon escarole. English’s Untouchable Veal Parmesan with fresh mozzarella, Nona’s ragu, and fried basil is a house specialty and well worth the experience.
Scott Harris, Chef Todd English, Elaine Harris
For the grand FINI, a Very Vanilla Soufflé with vanilla ice cream, vanilla crème anglaise, or Mascarpone Panna Cotta with fresh blackberries, balsamico, and passion fruit are truly special—so why not get them both!
The beverage program is certainly top-notch. For the oenophiles, the wine list features a brilliant selection of old and new world wines and domestic favorites that are to please even the most decerning wine lover. Stand out cocktails Momo Martini with Peach Schnapps, Sake and Peach Puree as well as the SlingBack a nice well-balanced cocktail with grapefruit, vodka, passion fruit puree, fresh sour, fresh lime, simple syrup, and a sugar rim. A very interesting White Chocolate Martini with vanilla vodka, white Godiva liquor, white crème de cacao and half and half is rich and tasty is a must.
Olives at Virgin Hotels joins sister restaurant Olives in the Bahamas. English plans to open more Olives restaurants in New York City, Los Angeles, and Dallas. In Las Vegas, the four-time James Beard award winner also has The Beast Food Hall at Area15, the entertainment complex west of the Strip.
The rich flavors of the Mediterranean and Italy combine and come to life at Todd English’s Olives, where guests indulge in brilliant pastas, unique woodfired flatbreads, outstanding seafood dishes conceptualized with the use of only the freshest seasonal ingredients, an incredible dessert menu, and an award-winning wine list … all served in a warm and inviting ambiance.
