Vacation is time to experience a rich, flavorful cuisine that you usually might not indulge, and Atlantis, Paradise Island has creations from amazing chefs in 21 restaurants and 19 bars. From fine dining establishments to endless buffets, the resort offers a diverse range of tastes and experiences, and one of the more recent additions is Todd English’s Olives.
The Olives Experience
Olives Atlantis provides a social and interactive dining venue at the Atlantis Casino and was designed by word-renowned interior architect and designer Jeffrey Beers.
“I’m excited to be collaborating with Atlantis to bring my Olives brand to the islands, and to capture a brand new dining audience,” said Chef Todd English in a statement released by Atlantis. “I always look forward to collaborating with Jeffrey Beers who has designed many of my restaurants across the U.S. Together, with his design inspiration, I look to create a casual, yet exciting dining experience suitable for everyone– whether you’re seeking a quick and delicious lunch, an intimate and elegant couples dinner, or a leisurely and fun meal with family and friends.”
Olives Atlantis offers an incredible 6,850 square-foot dining experience with vaulted ceilings and rustic décor, welcoming guests with a buzzing bar entrance with slot machine gaming and a private, Venetian-style dining section. Elegant wood beams and textured brick ceilings evoke a Mediterranean feel and accompany the custom carpet inspired by ceramic and limestone tiles. An outdoor terrace provides beautiful vistas of the Atlantis Marina for guests before they are shown to the private dining rooms where pumpkin-colored plaster and antique mirrors create a comfortable atmosphere. All 268 seats in the private dining rooms have a view of the open expo kitchen, a Todd English signature element.
Olives Atlantis welcomes families and casino patrons and remains open until 3 a.m. for those guests who enjoy late-night gaming and Atlantis’ adult nightclub, Aura.
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The Olives Taste
Olives Atlantis serves a three-meal-a-day menu with Todd English’s signature interpretive Mediterranean cuisine with coastal flavors, prepared with high-quality, seasonal, and fresh ingredients. The expansive open kitchen features a rotisserie grill where guests enjoy made-to-order cuts of meat and grilled fish such as the fresh catch-of-the-day. Also, the Raw Bar showcases daily offerings of shellfish, clams, and oysters, as well as a wood-burning oven for the restaurant’s signature thin-crust flatbread pizzas. The one-of-a-kind, Italian-made SuperNova pasta machine creates fresh, handmade pasta dishes, a perfect complement to Olives’ award-winning wines and cocktails.
Get a taste of Olives Atlantis with these two mouthwatering dishes.
Steamed Clams in a Jalapeño Chorizo Broth
30 Littleneck clams, cleaned
10 ounces chorizo sausage
5 cloves crushed garlic
1 julienned shallot
1 shaved jalapeño pepper
1.5 tablespoons chopped Italian parsley
1 cup Chablis wine
1 tablespoon olive oil
2 ounces butter
Salt and pepper to taste
In a sauté pan over medium heat, cook the chorizo until it is just done. Add the garlic and shallots, and sauté until the shallots become translucent. Add the jalapeño and the clams, and then add the white wine to deglaze. Cover the sauté pan and reduce heat to a simmer, then cook until the clams are open. Discard any clams that don’t open. Remove the clams from the pan and bring the resulting liquor to a simmer. Whisk in the butter, add the parsley, and pour the sauce over the clams.
For the fries
1 pound Idaho potatoes
1 head of garlic, cut in half
2 sprigs rosemary
1 gallon of canola oil for frying
1 tablespoon fresh grated parmesan cheese
For the steak
22 ounce cowboy-cut rib eye
3 ounces butter
3 sprigs thyme
2 ounces olive oil
Salt and pepper to taste
Lightly oil the steak and season with kosher salt and black pepper. Place the remaining oil in a heavy bottom pan, preferably cast iron, over medium high heat and sear the steak on each side for 2-3 minutes. After the steak is seared, remove from the pan and drain the oil. Return the steak to the pan and add the butter and thyme. Baste the steak with the butter and cook until the steak is done to your preference. Olives suggests nothing over medium (and thinks that medium rare is perfect).
The secret to Olives’ French fries is cooking them three times. First, cut the potatoes into fries and soak in water overnight. In a large pot, bring 2 gallons of water to a boil and add the potatoes. Cook until they just begin to get soft. Cool the potatoes and allow them to dry. In a large pot or fryer, bring the oil up to 300°F and add the fries, garlic, and rosemary. Cook until they begin to get a skin on them and are cooked through. Cool the fries, heat the oil up to 375°F, and cook the fries until they are crisp. Lastly, drain the fries and toss with Parmesan cheese. Season with salt and pepper.
Olives Atlantis joins other world-class chef’s signature restaurants at Paradise Island, including Chef Nobu Matsuhisa’s Nobu, Bobby Flay’s Mesa Grill, and three-starred Michelin Chef Jean Georges-Vongerichten’s Café Martinique.
Ready to taste the world? Then contact your local travel agent and request a GOGO Vacations‘ package now!
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