Olea

Olea, drawing from the Latin term for olive, embodies the essence and elegance of the olive tree, a symbol of peace and vitality. This name reflects a deep connection to tradition and nature, offering a nod to the timeless allure of the olive in Mediterranean culture.

Executive Chef Gabriel Fenton curates a mosaic of flavors and textures to transcend your palates. The chophouse element introduces a hearty, indulgent counterpoint to the lighter fare, with expertly cooked steaks and chops that showcase the best of both land and sea. This fusion allows Olea to offer a diverse dining experience that satisfies a wide range of palates, from those seeking delicate, flavor-intense dishes to guests who desire the deep, satisfying tastes of flavorful meats.

Together, the Mediterranean spirit and chophouse robustness create a unique culinary narrative at Olea, making each meal not just a dish, but a story told through the flavors of the region. Fresh pastas and breads made and baked daily, are only a sunset toast away.