Since my last restaurant visit in Downey, I’ve been working on being less judgmental about the city.

I haven’t made huge strides, but these baby steps I’m taking are getting a bit bigger. My most recent stride happened as I walked into The Olive Restobar. Maybe it was a skip or a frolic, but whatever forward motion I was taking I was eager to dine at the Mediterranean restaurant and bar. A part of me was eager to try the food to see what charm I would find in their plates, another part has wanted to add more Mediterranean to the site, and the other part was more than ready to explore places to eat in Downey. I’m pretty sure there were one too many parts with that last one, but after being seated and looking over the menu I was ready.

Looking from page to page in The Olive’s menu, I honestly didn’t know where to start. Thankfully the sweetest waiter was there to guide me through it all. With each suggestion he only made it harder to make for me to make a choice. With that, I threw my hands up in the air and asked him to bring on the dishes he thought would best showcase the restaurant. A few moments later, the best of The Olive was sitting before me.

Starting with a pair of cocktails, I had The Egyptian Sunrise ($8) and the Westside ($14).The prickly-pear based sunrise cocktail was made with orange juice, tequila, watermelon, and a mango puree. There was no way to get around the strong tequila which was prominent in each sip. If heavy liquor is your favorite part about a drink, then this would be perfect. I actually leaned closer liking the watermelon and mango flavors with the orange juice most of all. If you’ve followed this blog long enough then you know I love a cocktail where the liquor can be masked by the fruit flavors or excessive sweetness. Does that make me childish? Yes, but I’m comfortable knowing that. With that said, I liked the Westside. Vodka, citrus, cucumber, orgeat, and bitters didn’t make the cocktail sweet but the cucumber and citrus were incredibly refreshing and the vodka wasn’t as noticeable.

 

With two cocktails on the table I was glad when the sampler plates arrived because it made me look less like I had a drinking problem. The first of the two plates was the Cold Mezza Sampler ($14) followed by the Hot Mezza Sampler ($14). On the cold plate were spreads of hummus, babaghanouj, labneh, and yogurt with cucumber. With each spread that may have appeared to be alike were completely unique textures, flavors, and tastes. Each one couldn’t have been more different than the last which made it easy to find a favorite. The humus was as familiar as any other I’ve had before, while the babaghanouj with its foundation in a fire roasted eggplant had a grain and flavor I wasn’t fond of. However, it was easy to find the lightweight yogurt and cucumber as one I continually dipped the pita bread into. As much as I wanted to keep dipping the bread into the yogurt, I had to focus on the hot mezza sampler. On this plate was dolma (grape leaves), falafel, kibbi, and cheese rolls. This plate was a complete contrast from the dips in the previous mezza as it presented warm meat focused options. I loved biting into each one to explore the ingredients and components intense spices and flavors. While the dolma stuffed vegetables were nice, the meatballs of the kibbi were delightful, I found the cheese rolls to be a favorite.

On their own, the cold and hot mezza could easily serve as enough food for almost anyone, but to continue to explore the restaurant’s food I let the plates keep coming. The first of the two main entrees that arrived next was the Grilled Chicken Kabob ($17) served with rice pilaf and a Mediterranean salad. Diving into this plate it was clear that it’s the safe choice. Possibly the plate to order if you need something to transition you into Mediterranean food or the plate to get if taking a leap to creative flavors and seasonings isn’t a high priority. With that, for me personally, this was a safe decision that I wouldn’t make again. The chicken was fresh and tender, the rice was well cooked to accompany the meat, and the salad was crisp to go with it all. The plate was a good choice; however I felt the dish that soon followed was a much better representation of The Olive.

The plate that made me so excited was The Olive Lamb Shank ($26). A mouthwatering cut of lamb was braised in a red wine with pearl onions and herbs served with garlic mashed potatoes and a creamy parsnip purée. The item was listed in the menu as the “owners favorite” and after a few forks of it all, I couldn’t agree more. The lamb itself was succulent, juicy, and covered in the richest sauce that I couldn’t stop going in for more. As much as I loved the hearty meat, the parsnip puree was incredible! I wouldn’t have expected the puree, of all things, to be so dynamic and memorable, but somehow The Olive managed to do just that. In no way did I forget about the mashed potatoes, however after the parsnip I wasn’t so inclined to reach for anything else. To avoid leaving the potatoes alone on the plate, I mixed them with the puree to combine the flavors and the textures which danced together nicely. It also stretched the life of the puree and anything that I could do that could keep the puree with me longer, I would have done. Sadly, once it was gone along with the lamb I had to face reality.

By reality I mean dessert which was The Island ($15). The pinnacle of dessert for The Olive, the Island, combined three sweet items into one plate. Perfect for the group of friends who want a bit of everything or the sole person who can’t make a choice, I was excited by this option. It included a homemade and traditional baklava with such flaky and think layers of a filo pastry and the sweetest syrup I could have expected. On the opposite side of the plate from the baklava was the croissant bread pudding. The croissant bread that was baked in a vanilla bean custard was topped with a fresh strawberry flower. I adored how sweet it was, how soft the bread tasted, and how it perfectly soaked up the homemade vanilla, strawberry, and chocolate ice cream drizzled with chocolate syrup.

As the last plate disappeared and what remained of the food was placed in boxes, I left completely satisfied with the lunch at The Olive in Downey. I didn’t skip out of the restaurant as I did when I walked in since I was a bit more weighted than before, but the excitement I received from the majority of the dishes put a little pep in my step. That alone offered a rewarding feeling knowing that I’ve been exploring the restaurants in Downey and finding new favorites in each visit.

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Address: 8830 Apollo Way, Suite 104, Downey, CA 90242
Phone: (562) 401-0054
Hours: Monday through Thursday — 11:00am to 10:00pm and Friday & Saturday — 11:00am to 11:00pm
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