White Olive, the Mediterranean kitchen in midtown Manhattan, has brought in a new chef from Turkey to helm the stove.
Chef Halil Okutan boasts over 20 years of culinary expertise, having honed his craft at restaurants throughout New York (Nusr-Et-Steakhouse and Levant on Smith), London(Harbour Restaurant, Tod’s Grill) and Geneva.
His menu features new items such as Fried Liver, pan-fried calf’s liver, served with red onion, parsley, paprika, lemon juice and sumac; Green Risotto Shrimp, creamy green risotto with mixed herbs, mascarpone cheese, white wine and shallot onions; Filet Mignon Rossini, eight oz. Beef tenderloin steak served with seasonal vegetables, roasted potatoes and porcini sauce; Ginger Shrimp, jumbo shrimp served with cilantro-lime and pesto sauce.
Favorites are still on hand with White Olive Spicy Ezme, handmade cut tomato, cucumber, red bell pepper, red onion, garlic, green apple, walnut, pomegranate and jalapeno, grilled Halloumi with grilled Cypriot cheese and candied lemon, and Baby Lamb Chops with seasonal vegetable and lemon potatoes.
For drinks enjoy a selection of cocktails or mocktails like Mangopolitan with Bacardi, mango, fresh lime juice, mango puree, and a hint of cranberry juice; Matcha Mule, and the Fig and Fabulous Martini made with Figenza Mediterranean fig flavored vodka, fresh lime juice, pomegranate juice, and garnished with a dried fig.
For desserts, opt for the new Oatmeal Chocolate Chip Cookie Dough Skillet or the San Sabastian Cheesecake.
CONCEPT: White Olive is a Mediterranean restaurant located in the heart of NYC in Midtown Manhattan. Conceptualized by co-owner brothers Michael Karim Sopariwalla (ZZ Pizza Bar and Grill) and Amin Himani (River Dock Restaurant and Bar, Seattle Coffee Roasters, Pacific Grill, Seaport Café, Wine & Chill and Nanking), the idea for the restaurant was conceived while Sopariwalla and Himani were traveling through Turkey and Greece, ultimately falling in love with the culture and dishes they discovered, specifically when they enjoyed a meal at The Ritz-Carlton in Turkey from their future chef. The restaurant features interiors designed by Lesly Zamor of Seed Design Planning (SEED DBC) Inc. (Donatella Restaurant, TAJ Lounge, Avenue Nightclub, Slate, Penthouse at the Dream Hotel, and Lavo Night Club and Restaurant in Las Vegas), White Olive is set to ensnare the senses and whisk guests away to the Mediterranean Islands.
EXECUTIVE CHEF: Chef Halil Okutan helms the stove at White Olive. He boasts over 20 years of culinary expertise, having worked at New York restaurants, including Nusr-Et-Steakhouse and Levant on Smith. He also spent time honing his skills in Istanbul (Saray, Class, Antep Ocakbasi), Singapore, London (Harbour Restaurant, Tod’s Grill) andGeneva (Bistro du Boucher, Adecco Agency, Café du Marche). His vast career has allowed him to master the art of French, Mediterranean and Turkish cooking.
MENU: Chef Okutan’s menu begins with a selection of appetizers, including cold options like the White Olive Spicy Ezme, handmade cut tomato, cucumber, red bell pepper, red onion, garlic, green apple, walnut, pomegranate and jalapeno; and Spinach Tartare, sautéed spinach with onions mixed with olive oil, garlic and creamy Greek yogurt. Hot offerings include Keftedes, ground meat with tomato sauce and parsley served with tzatziki and pita bread, Grilled Halloumi with grilled Cypriot cheese and candied lemon, and Fried Liver, pan-fried calf’s liver served with red onion, parsley, paprika, lemon juice and sumac.
Entrées range from pasta to selections from the ocean and land. Pasta dishes include Trenette Truffle, a trenette pasta tossed with parmesan cheese, portobello mushrooms, and truffle oil in a creamy roasted garlic sauce and Lobster Pasta, Maine Lobster over fettuccine in cream alfredo sauce.
Choices from the ocean include Red Snapper, lightly fried on a bed of mixed greens; Shrimp Casserole with garlic, peppers, mushrooms and tomatoes, topped with cheese; and Lavraki, a delicate branzino filet served on a bed of mixed greens. The restaurant also spotlights entrées from the land, including Baby Lamb Chops with seasonal vegetable and lemon potatoes and Filet Mignon, an eight oz. Filet mignon with hollandaise and demi-glace with a choice of lemon or mashed potatoes.
The restaurant also features an array of salads, including White Olive Blue Cheese Salad, steak tomatoes, blue cheese, walnuts and arugula with extra virgin olive oil and red wine vinegar, and the traditional Greek Salad, organic tomatoes, kalamata olives, cucumbers, red onions and barrel feta cheese.
DESSERTS: A variety of traditional Mediterranean desserts can be found on the menu like Baked Halva with tahini, lemon juice, and milk; and the classic Turkish dessert, Knafeh.
BEVERAGE PROGRAM: The beverage program features a range of cocktails infused with unique Mediterranean flavors. Offerings include Mangopolitan with Bacardi, mango, fresh lime juice, mango puree, and a hint of cranberry juice; Matcha Mule, and the Fig and Fabulous Martini made with Figenza Mediterranean fig flavored vodka, fresh lime juice, pomegranate juice, and garnished with dried fig.
The restaurant’s wine list includes French, Italian, Californian and Australian wines, as well as high-end labels such as Solaia and Château Lafite Rothschild. The list will also spotlight some Greek and Turkish wines.
INTERIOR DESIGN: White Olive was designed by President and CEO Lesly Zamor of Seed Design Planning (SEED DBC) Inc., whose past credits have included Donatella Restaurant, TAJ Lounge, Avenue Nightclub, Slate, Penthouse at the Dream Hotel, and Lavo Night Club and Restaurant in Las Vegas. Upon entering the restaurant, guests will find a contemporary Greek-inspired dining room with polished sandstone walls, white oak floors, cream-cushioned leather chairs, and booths, all sitting on an elegant gold frame. A bar is flanked on the left, and a private dining room for events, including birthdays, bridal showers, and office parties, can be found at the back of the space.
LOCATION: 39 West 55th Street
WEBSITE: whiteolivesnyc.com
PHONE: 917-300-3105
HOURS: Lunch & Dinner:
Monday – Sunday: 11:30 am – 11:00 pm
SEATING:
Main Dining Room: 70
Bar: 10
Private Dining Room: 70
Published by: Martin De Juan
