/* ________ ___ ____ _ ___ / ______| | \ / | | | | \ | /___ | \ \/ / | | | | () \ | ____| | | \ / | | | | | / | \______ | | \_/ | | | | | |\ \ \________| |_| |_| |_| |_| \_\ ____ _ _ _ ___ _ __ __ _ _ _ _ | \ / \ | | | | / _| | | | | / | / \ | \ | | | / / \ | |__| | / / | | \ \ / / / \ | \ \ | | | / /\ \ | __ | | | | | \ \ / / / /\ \ | | \ | | \ / ___ \ | | | | \ \_ | | \ / / ___ \ | | \ | |____/ /_ / \_ \ |_| |_| \___| |_| \___/ /__/ \__\ |_| \_| */ Olive Restaurant | About

Olive

The Olive Experience

Realizing a lifelong dream, Curtis opened his first solo restaurant, Olive (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.

The menu at Olive is a set ten-course chef’s tasting menu that is created around one seasonal ingredient each month and creatively woven, to varying degrees, through each course. Some courses call for the hero ingredient to be at the center of the plate, whilst at other times it plays a supporting role.

Since opening, Olive has garnered accolade from the James Beard Foundation (2015 Best New Restaurant semifinalist), TIME and Travel and Leisure (list Olive as one of the best new restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant followed by 2015 Best Restaurant in Los Angeles), LA Magazine (4 out of 4 stars), Angeleno and more. In April 2016, Curtis named Justin Hilbert Executive Chef of Olive. Justin, who joined the team in December 2014 and worked closely with Curtis on the monthly menu development, now leads the kitchen.