Olivar on Capitol Hill in Seattle: enchantment with a Spanish accent
By PROVIDENCE CICERO
Special to The Seattle Times
http://seattletimes.nwsource.com/html/restaurants/2008498121_cicero120.html
Olivar is informal and inexpensive — small plates average $9; no large plate exceeds $20. It's just what you want in a neighborhood restaurant — and so much more. Among the extra niceties: fresh flowers on the marbled bamboo tabletops, complimentary green olives and good bread to accompany each meal; a thoughtful, well-priced wine list; and servers with detailed knowledge of both food and wine, who work in concert waiting tables as well as welcoming guests, for there is really no room in this cozy, candlelit cave for a host stand.
In all, it adds up to some enchanted evening.
The best of the cheap eats are richly satisfying
By LESLIE KELLY
SPECIAL TO THE P-I
http://seattlepi.nwsource.com/food/393529_rest26.html
My pick for best new restaurant is Olivar, the Spanish-influenced spot launched by French-bred chef Philippe Thomelin. This tiny space has a whole lot of heart, and its ever-changing menu features vibrantly seasoned dishes not found elsewhere in the city. (Don't miss the gnocchi.) Portions, even small plates, are generous. And, the best part is they come with a reasonable price tag. Most items are under $20.
Generous Olivar raises the bar on Spanish fare
by LESLIE KELLY
SPECIAL TO THE P-I
http://seattlepi.nwsource.com/food/382514_rest10.html
“This isn't just another tapas place; the starters are far more generously portioned, for one thing -- truly enough for two. French-bred chef-owner Philippe Thomelin, who spent nearly 10 years cooking in Spain, has put together a refreshingly original menu. The frequently changing lineup includes fantastic pasta made in-house, nicely done rabbit and lamb preparations and gorgeous desserts. Here's what makes dinner at Olivar even sweeter: Everything on the menu is under $20. The swoon-inducing gnocchi? Just $11.”
Olivar exorcizes the demons
by DAN RESTIONE
Stick a Fork In It
http://www.mynorthwest.com/?nid=189&sid=76001
“My Avocado, Prawns, and Grapefruit Cocktail was really a salad- and fantastic. I loved the contrasting tastes- the tart, sour grapefruit leveled out with the creamy smooth avocado and then lifted with the simple, clean taste of the shrimp. I love a salad that is big on taste but leaves plenty of room for the meat.”
The Third Time's a Charm, Olivar Is Poised to Succeed Where Others Have Failed
by BETHANY JEAN CLEMENT
http://www.thestranger.com/seattle/the_third_time_s_a_charm/Content?oid=675039
“As for the food, it's the kind of good, solid value with great bright spots that can make for many regulars. The small plates from the specials list are especially worthy of exploration: a commendable rabbit-liver mousse with brioche toast triangles, like savory cake with silky-rich meat-frosting, for only $7; pillowy little clams with crumbles of morcilla sausage, the sea meeting the faint taste of iron fantastically, also just $7; delicious medallions of rabbit saddle stuffed with chorizo, rabbit liver, and bread crumbs, served cold with caramelized onion, arugula, and frisée, $8. At one dinner, the server discouraged ordering a ham terrine special, saying briefly and frankly that it wasn't her favorite; in combination with what she did recommend and why, she was a gem. Olivar's staff is exactly friendly enough, intuiting a table's pace in an admirable (and, with small plates, necessary) way.”
http://blogs.seattleweekly.com/voracious/2008/07/olivar_opens_in_the_loveless_b.php
http://www.cornichon.org/000682.html
