Restaurateur Greg Morris, who already owns The Spanish Kitchen, The Belmont, Oak Fire Pizzeria and The Oaks Gourmet Market, is debuting a contemporary Cal-Italian restaurant called The Olive Kitchen + Bar on June 1 in The Grafton. His idea was to "take a lot of the better known Italian dishes and put a little spin on it."
Morris designed the space, which used to house BOA. The design includes yellow booths and tables made using Brazilian mahogany veneer, with “tiger stripe” gloss. The wood was harvested from dead trees, so it’s eco-friendly. Chalkboard artist Danielle West, who has worked for Morris at other venues, is contributing comic-strip style vignettes and bubble-framed specials to the serpentine chalkboard. An olive tree was used to craft the west wall and the center of the trunk was used to make the bar. You’ll find an 8-seat bar at the southwest end of the room and a four-seat coffee bar in the opposite corner. There are even two tables situated off the hotel lobby, on an outdoor mezzanine overlooking The Grafton’s pool.
Morris also ushered the menu. At breakfast, expect options like Meyer lemon ricotta crepes topped with berry compote; a Capri frittata with blue crab, mozzarella, asparagus tips and cherry tomatoes; and eggs Milano with toasted rye bread, braised beef short ribs and two fried eggs in pan gravy, served with house potatoes.
Lunch involves salads, panini, antipasti, pizzas and primi. Look for specific options like fennel sausage pizza with caramelized onions, roasted peppers, shredded mozzarella, Parmesan and marinara diavolo; crispy brick roasted chicken with grappa rosemary jus, grilled asparagus and creamy polenta; and roasted beet and burrata with horseradish, Sicilian pistachios, ginger marshmallow with a red beet and sherry puree.
Dinner includes pancetta wrapped prawns with Gorgonzola dolce polenta, fig vin cotto and lemon oil;, arancini with artichokes, sun-dried tomatoes, wild mushrooms, shaved asiago and white truffle oil; and Bistecca al Cotto with marinated and grilled skirt steak, shallot butter and garlic fries.
Indulge in Signature Cocktails like The Classic Olive – Ultimat vodka with a garlic stuffed olive, Basil Old Fashioned with Woodford Reserve bourbon, fresh basil, lemon juice, honey, Fernet and an orange peel; and The Caprese Bloody Mary - “three olives naked vodka garnished with mini caprese – tomato, drizzle of fig-balsamic reduction. You’ll also find 10 different sparkling wines and Champagnes from Italy and Spain.
Right out of the gate, The Olive will feature a daily happy hour from 5 PM – 7 PM, with 50% off select cocktails, beers, wines and appetizers.
Morris will also operate The Cutting Room a “sexy rock and roll themed bar” that will occupy the old BOA lounge across the lobby. Morris said the menu will be totally different: “100% Americana.” The Cutting Room should open mid-July.
Greg Morris’ Italian Expansion Plans [Feast LA]
