Blue Olive Restaurant & Wine Bar by Chef Xavier
This Rodney Bay Village hot spot is yet another winner from Coal Pot chef/owner Xavier Ribot, who with the Blue Olive has added Italian classics to his French/Creole oeuvre. You dine on the nautically themed open-air terrace or in the air-conditioned dining room. A main menu focuses on the kind of food Chef Xavier has built his reputation on, dishes like honey-and-rosemary-roasted goat cheese salad or St. Lucia stuffed crab back, as well as deftly grilled steaks and seafood. What's new is the pasta menu, a range of pastas and classic sauces to match (Bolognese, carbonara, pesto), not to mention a couple of house-made lasagnes, a crab-stuffed ravioli, and a Cajun jambalaya thrown in just to keep things interesting. The smart wine list is the work of celebrated local wine specialist Bruno Galon.
This Rodney Bay Village hot spot is yet another winner from Coal Pot chef/owner Xavier Ribot, who with the Blue Olive has added Italian classics to his French/Creole oeuvre. You dine on the nautically themed open-air terrace or in the air-conditioned dining room. A main menu focuses on the kind of food Chef Xavier has built his reputation on, dishes like honey-and-rosemary-roasted goat cheese salad or St. Lucia stuffed crab back, as well as deftly grilled steaks and seafood. What's new is the pasta menu, a range of pastas and classic sauces to match (Bolognese, carbonara, pesto), not to mention a couple of house-made lasagnes, a crab-stuffed ravioli, and a Cajun jambalaya thrown in just to keep things interesting. The smart wine list is the work of celebrated local wine specialist Bruno Galon.
Details
Bookstore
Available as paperback
and as e-book.
