(Todd English's) Olives

I've been eying this place after its numerous mentions on the FoodNetwork. With the holidays around the corner, it was the perfect time and place (even if you do feel like you're sitting behind a shower curtain) to meet up with friends (whom you haven't seen in I-lost-60-pounds-since-I-last-saw you months!) for the holiday season. The service was in no way top-notch, but who cares when there's WOW!me food in front of you?

Pictured above is the pork chop, which as you may already know (yes, it was so good I have been raving since) was one of the tenderest cuts of meat I've ever had. A pork chop! What a notion! I am more familiar with the thin, dry-with-a-side-of-sauce chop types. So, I rave now.The dessert plate ('for two' they say) speaks for itself. Can I make all of the items on the plate? Yes, probably (no, not bragging), but each item was still excitingly delicious. Those are the most expensive fried oreos and apple fritters I've encountered, but they are without a doubt conversation stoppers. And there were leftovers! To share with the family!

Oh, and did I mention the free pumpkin mini-cakes that came with our check?




Todd English's Olives NYC
in the W Hotel
201 Park Avenue South