Wild Olives Café
By Todd English
477 South Rosemary Avenue, Suite 169
West Palm Beach, Florida 33401
561-832-7771
www.wildolivescafe.com

Food: Service:

Reviewed By: Tom House

hat’s shiny and new? Where are the Palm Beach diners going for dinner these days? It’s Wild Olives Café of course! Chef Todd English has made yet another mark on the South Florida dining scene… this time in West Palm Beach. Wild Olives Café is English’s second south Florida eatery in partnership with restauranteur Lirim Jacobi. The phenomenal success of Todd English’s Wild Olives in Boca Raton, which opened in December 2009, stands as testimony to the appeal of his signature take on crisp, clean rustic fare.The celebrity chef’s newest digs serves only beer and wine at this time, but that has not deterred the public from flocking here to perhaps catch a glimpse or at least a taste of the elusive Todd English. For the record, my Celebrity Guest Cianna, a popular local singer, and I did not see Chef English during our visit either. We will be back though…

Todd English's favorite! Fig & Prosciutto Flatbread

A small outdoor dining area greets you as you enter Wild Olives Café. A sparkling kitchen is along the left side of the room, while dining tables are on the right. Everything is laid out in a very organized manner here, making good use of a somewhat limited space. As Cianna and I took our seats, we were approached by our server within seconds. Before we knew it, the kitchen sent us Chef Todd English’s signature Fig & Prosciutto Flatbread, and although I had recently enjoyed this very dish at Wild Olives in Boca Raton, it was once again crispy and delicious. I plan on trying the Grilled Portobello, roasted red onion and fontina cheese flatbread on my next visit.

The Yellow Fin Tuna Tartare appetizer, served with cucumber salad, crispy Rock Shrimp and finished with a wasabi cream and sweet soy glaze was exceptional. I thought the addition of the chopped and crisped Rock Shrimp made this dish phenomenal, and worlds apart from most typical tuna tartare offerings. I was drinking Nobilo Sauvignon Blanc from New Zealand, and its pink grapefruit essence was a perfect complement to the tuna creation. Check their website as the menu has changed slightly since my visit.

Wild Olives Cafe's Wasabi Crusted Tuna

Crab Crusted Salmon with Garlicky Spinach and White Bean Pureee

We switched to Joel Gott Cabernet Sauvignon, as grilled Crab Crusted Salmon and Wasabi Crusted Tuna were served. The Tuna was coated with just the right amount of wasabi and served over a ginger-carrot puree. Some flavorful pea tendrils and a finish of sweet soy glaze made this a tongue-teasing tasty treat! The salmon was perfectly cooked and the recipe delicious…a phenomenal dinner as well.

Chef John Crolly

Chocolate Bread Pudding and Ricotta Cheesecake both tasted homemade, and Cianna had what she called a “perfect cappuccino” with the sweets. Wild Olives Café is worth the drive from Broward County, and Chef John Crolly is one of the nicest, most talented chefs I have met in some time. Tell chef and the crew at Wild Olives Café that Tom House from Dinnerreviews.com© sent you!

DRTV VIDEO EXTRA
Having some fun with the chef!
Click Here to see 1 minute video interview with
Chef John Crolly

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