Still A New Hit on the West Side of Fifth Avenue #WhiteOlive by #MikeKarim #AminHimani #AfshinHimani 39 West 55th Street
The absolutely incredible Lobster Pasta is a newcomer and we hope it is here to stay!
Manager Alexander Ridgwell is highly professional and talented
It's not who you know, it's WHOM YOU KNOW and we know Mike Karim, owner of White Olive and his family. It's one of the newest hot spots just west of fifth avenue in midtown, and we show you the glass above so you can see their logo.
We show you the glass below because that shows you they are READING since they know Peachy always wants water with no ice with lemon WEDGES (ideally vertically quartered). Their attention to detail is spot-on and after 28,000 posts, you know she is picky.
Oooh it's even bubbly, which reminds us of how we just saw our friend Ariane at the Vranken Pommery party and you know from the last White Olive review that they serve Ariane's brand at White Olive. It's difficult to get one review published here, but it's much harder for us to want to continue the coverage. This is White Olive's second review.
It's clean, crisp and beautifully classy as evidenced below:
If you know Peachy, you know she is crabby.
It takes one to know one, so meet the Crab Cakes:
It takes one to know one, so meet the Crab Cakes:
We ADORE crab cakes and snow crabs and crab legs are one of Peachy's most favorite foods. The King Crab meat featured here rejoices in a lovely remoulade sauce and we reveled in its wonderfully crisp outside and sensationally soft inside. The garnish also was nice.
The seasonal field green salad would delight all rabbits and humans alike and every element is fresh. Garden greens party with arugula, carrots and cherry tomatoes along with our most favorite vegetable, parmesan cheese. They put the salad dressing on the side for Ms. Pretty Picky like she asked.
TA DA:
Not only does she sometimes have a wonderfully crabby disposition, but Peachy all the time is so not quite super tall...so naturally she loves the Shrimp Casserole, which was also recommended by absolutely stellar manager Alexander Ridgwell with Bournemouth, England roots. (And you know the British Consulate is uberpopular here!) How often do you see us use those two adjectives prior to manager? Not that often, but Alex earned them. He was previously the bar manager and you remember we were so excited to go initially that we went before their liquor license arrived so this second review reflects their wine experience. In this shrimp casserole the bell peppers were especially excellent as they danced with the succulent shrimp, garlic, pepper, mushrooms and tomatoes topped with cheese.
Words do not do justice to the Trenette Truffle.
Fresh cut trenette pasta tossed with parmesan cheese, portobello mushroom truffle oil, roasted garlic white creamy sauce with sundried tomatoes will absolutely make your day and they were just as great as the first visit. You will be absolutely enchanted with this dish and for anyone that thinks they need to meditate and New York is stressing them out, may we suggest chewing this pasta as your meditation skill.
The White Olive signature salad is another healthy choice with mixed olives, steak tomatoes, blue cheese, walnuts, arugula, and green apple. We always are interested in the specialty of a restaurant and when they name a dish after themselves.
For your entree may we suggest the amazing Red Snapper! It reminds us of FLORIDA and the filet is beautifully pan-fried on a bed of garden-fresh mixed greens. Note we never edit pictures. The truth is it does look this ravishing and it tastes even better. Alex successfully paired a laudable Sancerre with this poisson.
It's no secret we love pasta but when you put sublime generous portions of Maine Lobster on it, you have won us over. Here it is over linguine in a creamy Alfredo sauce to die for. Do not walk to White Olive for this: run!
Bathing suit season is here! Eat your steamed asparagus and green beans but still order the pastas because you wear Miraclesuit!
Organic grilled chicken breast with sauteed seasonal vegetables was a perfect spring entree for a walk on the lighter side. Attractively and nutritiously presented, it was further accentuated with a Bordeau choice by Alex.
Creme Brulee with ICE CREAM and cappuccino proved to be the ideal conclusion.
We believe we have yet to still eat a White Olive, so perhaps the third time will be a charm.
We were super impressed with our second visit to White Olive!
