Oliver's
Restaurant · Shoreview ·
Global comfort fare in a hip industrial-style space.
Global comfort fare in a hip industrial-style space.
"There are just a few tables at the entrance looking out into the street, but don't be deceived, as a larger dining room awaits. The walls are hung with paintings and photographs, and cushioned chairs lend a 1930s Hollywood vibe to Chef Alex Carnovale's stylish spot. Meanwhile, in the kitchen, it's all about seafood sporting global influences. Quality ingredients are allowed to shine without a lot of fuss. A single, grilled tiger prawn served over garam masala and kashmiri chili sauce is topped with cold pressed mustard seed oil for an appetizer that makes a big impression. Porcini mushroom risotto prepared with browned butter and topped with mimolette is another example of a winning dish. Don't skip dessert, especially the coconut key lime pie layered with pistachio praline." - Michelin Inspector
"If we could only use one word to describe Oliver’s, it would be “rich.” Most of the short menu is made up of ridiculously decadent dishes like beef fat griddled sourdough, oysters topped with blueberry vinegar and smoked trout roe, and truffle gnocchi smothered in cheese. The dining room is full of velvet chairs and vintage dishware you might find at an estate sale. But besides the generally tasty food and the chic, Southern California bungalow vibe, the cocktails alone should entice you to visit this New American South Loop spot. Every drink is well-balanced and deliciously complex—like the ramos gin fizz with strawberry gin and a puffy egg white crown dusted with black lime." - adrian kane, veda kilaru
"Alex Jewell remembers 'slurping lavish oysters and clutching beef-fat griddled toast' as standout sensations from a memorable meal." - Ashok Selvam
"The chicken at Oliver’s is so attractive you’ll be nervous to make eye contact with it. But the golden “Miller’s Half Chicken” is more than just its model good looks. It has a crackly skin so crispy you’ll want to eat pieces of it like potato chips, and tender meat you should use to sop up every last bit of the tangy, herby sauce it comes swimming in. We’re not sure who or what Miller is, but we’re pretty sure your CCO will be thanking them profusely." - adrian kane, veda kilaru
"Imagine four truffle-y, thick, Texas-toast-sized sourdough slices battered in crème fraîche, fried in beef fat, and slathered with a compound caramelized shallot and garlic butter. This is Oliver’s toast royale—basically a very good, savory french toast. You could attempt to summit South Loop’s Bread Everest solo, but much like Sir Edmund Hillary, you’re probably going to need a partner." - nick allen, john ringor, veda kilaru