Olivia Restaurant and Bar
A founder of Carpaccio at Bal Harbour Shops has debuted this Italian endeavor at the new boutique Circ Hotel on Young Circle.
“I consider the food to be a fusion of past and present — our mozzarella bar being an example of how new Italian cuisine has become a favorite among our clients, and yet they can rely on also being able to order classic favorites,” says partner Piero Filpi, a native of Palermo on Sicily.
The mozzarella bar offers three types made daily, with accompaniments such as smoked salmon and prosciutto ($15.95-$18.95). Other highlights include grass-fed beef-and-pork meatballs with ricotta ($9.50), smoked-salmon flatbread with brie ($13.50), his mother’s recipe of pappardelle with braised short-rib ragu ($21.95), Alaskan Salmone Rubino with lobster bisque and shrimp ($23.95) and eight veal dishes ($19.95-$24.95).
Last bites feature imported pistachio tartufo and a flaky, housemade Napoleon with decadent cream (both $8.95).
Prosecco laces the Aperol Spritz ($12) and Blackberry Breeze with vodka and aloe vera juice ($13).
Three meals are served a day amid an elegant ambiance incorporating stacked stone walls; white marble columns; high ceilings with oversize, inverted, plate-shaped copper light fixtures; airy, white curtains; wood floor and tropical floral arrangements. November will bring terrace seating.
“About 80 percent of our customers are local and 20 percent are hotel guests,” Filpi says.
Insider tip: Request the Parmesan bowl when ordering four-cheese gnocchi ($18.50).
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