Chef Todd English recently celebrated the re-opening his flagship restaurant, Olives, located at City Square in Charlestown. The grand event was met with much fanfare and excitement, as the original Olives which opened in 1989 was something of a legend in Boston. Having been closed since 2010, the space has been revamped to embody a rustic elegance, with a grand mahogany wraparound bar and a stunning open kitchen as the central focal points.
Currently, Todd is partnered with Chile Extra Virgin Olive Oil, which was a featured ingredient in many of the signature party bites, including beautifully prepared ceviches (tuna with avocado panna cotta and hake with cucumber and coconut milk) and a remarkable dessert of olive oil tres leche cake. Even the signature martini highlighted the evoo by lacing it a top a fantastic concoction of shaken vodka, vermouth, basil, contreau, muddled orange and simple syrup. I arrived early to attend a tasting of the olive oil before the party began, its definitely some of the smoothest, most flavorful I've had. It truly enhanced everything from the quail egg shooters (above) to the carrot and duck risotto (below).
After some mingling, drinking and dancing, we dug into a lavish dessert bar. The sweets were abundant and incredibly executed, from rice krispies pyramids to wonderfully fluffy, decadently frosted cupcakes.
This was such a great night, I captured much less of all the details and the exquisite passed appetizers than you see here, I was mainly relishing the spirited energy with friends and bubbly. I love that the opening nearly coincided with my move to the neighborhood, and I can't wait to return for dinner.