Sweet Olive open in the Saint Hotel



Sweet Olive, the new restaurant from Coquette Bistro & Wine Bar chef/co-owner Mike Stoltzfus, recently opened inside the Saint Hotel.

The Sweet Olive menu takes a decidedly more Southern turn than Coquette, with dishes like pickled Gulf shrimp, rabbit jambalaya, duck with collard greens and a bacon-banana-peanut Elvis Presley tribute for dessert (see the menu below).

“Coquette goes wherever we want to go, but for Sweet Olive it’s more about the South and more local as far as the dishes and their ingredients,” says Stoltzfus.

The menu format at Sweet Olive is also different, and not just from Coquette. While you can order a la carte here, the restaurant encourages a prix fixe, four-course format, which costs $55. Wine pairings are offered for each course, with by-the-glass prices ranging from $7 to $18, and this wine service is different too.

“For each course, the server brings out a tasting (of the wine) recommended for that dish and then you can decide if you want a full pour or not,” says Stoltzfus.

The Saint Hotel itself is new. The 166-room property marked its grand opening last month after an extensive renovation and conversion of the historic, one-time office building just next door to the Ritz-Carlton Hotel. Sweet Olive prepares a separate, shorter menu for the hotel’s Burgundy Bar, which includes dishes like cochon de lait and boudin balls. Stoltzfus will also handle banquet catering at the hotel.

Stoltzfus worked as sous chef at Restaurant August before opening Coquette late in 2008 along with Lillian Hubbard. That restaurant was impressive from the get-go. The deal with the Saint was announced last summer.

Sweet Olive serves dinner daily, along with a breakfast service that, while aimed at hotel guests, is open to the public. It includes items like house-made pastries and breads, smoked salmon and pimento cheese. The restaurant is without a phone number at the moment, so go to its Web site for reservations.

Here's the Sweet Olive menu:

Louisiana Crabmeat
quail egg, artichoke, potato
Wild Boar Rillette
chow chow, creole mustard
Pickled Gulf Shrimp
green curry, bibb lettuce
Smoked Drum
bowfin roe, horseradish

Rabbit Jambalaya
country ham, collard greens
Speckled Trout
pickled cauliflower, parsley
Grilled Oysters
Jacob’s andouille, swiss chard
Sea Scallop
braised beef shortrib

Prime NY Strip
ravigote, blood orange
Chicken Breast
mustard greens, turnip
Ham Steak
Brussels sprouts, red eye crumble
Duck Breast
collard greens, sour cherry

Velvet Elvis
bacon, banana, peanut
Bread Pudding
apple, vanilla, caramel
Strawberry Shortcake
szechuan peppercorn ice cream
strawberry jam
Chocolate Pudding
milk sorbet, chocolate chip
cookie crumbs

Four course menu $55

Sweet Olive
931 Canal St., phone n.a.

2800 Magazine St.; 265-0421

Add a comment