About The Black Olive Restaurant

History and tradition matter to The Black Olive Restaurant. While the eatery opened in 1989, its chefs are committed to far older culinary traditions. When preparing classic Italian cuisine, the chefs demonstrate this commitment by hand-rolling meatballs, making marinara sauce from scratch, and baking parmesan-tinged focaccia. These touches lend familiar flavors to dishes such as veal parmigiana, spicy sausage and pepper cacciatore, and salmon pesto pasta. Oven-crisped pizzas topped with everything from artichoke and sun-dried tomatoes to pepperoni and bacon help round out the selection.

The dining room exudes a similar Old World charm. Wooden trellises line the ceiling, supporting the copper pots and potted plants that dangle overhead. Decorative utensils—oversized spoons, spatulas, and toothpicks—adorn the walls, as does an impressionistic painting of a Venetian canal. In the evenings, small strands of lights surrounding each window flicker to life, contributing to the cozy, inviting ambiance.