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:
quail egg, artichoke, potato
Wild Boar Rillette
chow chow, creole mustard
Pickled Gulf Shrimp
green curry, bibb lettuce
bowfin roe, horseradish
country ham, collard greens
pickled cauliflower, parsley
Jacob’s andouille, swiss chard
braised beef shortrib
Prime NY Strip
ravigote, blood orange
mustard greens, turnip
Brussels sprouts, red eye crumble
collard greens, sour cherry
bacon, banana, peanut
apple, vanilla, caramel
szechuan peppercorn ice cream
milk sorbet, chocolate chip
Four course menu $55
931 Canal St., phone n.a.
2800 Magazine St.; 265-0421
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