Fresh off their spring menu, Chef Philip Pretty and Chef de Cuisine David Villatoro have elevated Olive & Rose’s identity to a deeper, if not outright grounded level with their wonderfully witty, surely summer-centric menu.
Tightened with bar manager Aidan Plant’s exceptional libation program, it wants to be one of the most vibey spaces to dine as the summer months put Olive & Rose’s indoor-outdoor feel to full use.
And, frankly, it deserves to be.
Olive & Rose’s summer menu oozes with French-Californian sentimality
There are many great things worthy of celebration in Olive & Rose’s summer menu.
The comfort of chicken done right: Half of a Jidori chicken, its thigh detached and bone removed, allowing the diner to experience the varying textures of what amounts to one of the best chicken dishes in the city. Paired with a jus that has as much depth as any jus from beef, this plate is a celebration of the humble fowl that reminds you that the main reason you rarely order the chicken is that it isn’t made well.
There’s a tomato tart worthy of the title of “summer-driven.” A ramp-drenched pesto. House ricotta piped atop it. Golden tomatoes dusted with burnt leek dust. All tucked into a thin, sturdy tart shell. Savory, earthy, and slightly sweet.
And a provençale sauce underneath king salmon that eschews capers in favor of guindilla peppers and green olives—a wonderful contrast to Chef Michael Flores’s halibut dish over at Marlena.
But perhaps nothing is more praiseworthy than…
Olive & Rose’s gorgeous ode to everything worthy of summer celebration
Perhaps no other dish exemplifies this more than Olive & Rose’s commendable if not outright praise-worthy soft-shell crab crêpe. It feels like a personal reflection of Chef David’s lengthy time at Damian, Chef Enrique Olvera’s pandemic-born, first L.A. restaurant (after claiming rightful fame from his institutional, seminal space that is Pujol in Mexico City).
With winking nods toward Damian’s squash blossom tlayuda, it is a stunner of a dish that feels Damian-esque while being fully Olive & Rose. Bright golds and greens contrast with one another, thanks to squash blossoms pressed into the crêpe and Nasturtium leaves and flowers, which add peppery notes.
The seasonality of the soft-shell crab relies not on the species of crab but on its shedding. Dubbed “peeler crabs” widely—this could be anything from blue crab in the Chesapeake Bay to striped shore or rock crabs native to the Californian coast—they have a very (very) short window when they become, in industry terms, “busters.” That is, molting, or shedding its existing, hard exoskeleton to welcome its new one.
Peaking in the height of summer, it is a wonderful luxury to experience on any level, let alone so infused with French and SoCal identity. Add slivers of pickled chayote atop a squash confit and this salty, umami, earthy crêpe-as-taco is simply a wonder to eat.
Exploring Olive & Rose’s summer menu for 2026…
You can order à la carte or, if you’re on a date or with a friend, order the entirety of the menu for two at $200.
Bread & Cultured Butter ($10)
Fruits de Mer ($23): Mirugai clam salad | kanpachi | preserved kumquat
Market Crudité ($20): Broccoli hummus | cilantro oil
Tomato Tart ($19): Ricotta | ramp pesto
Soft Shell Crab Crepe ($34): Squash confit | pickled chayote | Heritage Farm herbs
King Salmon ($35): Sauce Provençale | herbes de Provence
Jidori Half Chicken ($55): Brassicas | jus
Toasted Marshmallow Ice Cream Sundae ($10): Brûléed banana | peanut
Cocktails at Olive & Rose…
Aidan Plant is quietly creating one of the city’s strongest cocktail programs, unafraid to explore the savory—like a frozen drink with smoked almonds used as an orgeat. Or gorgeously concocted tomato martinis. While tucked into a hidden corner, continual surprises are personally delivered by him. Here are some newer highlights…
Garden Mélange ($18): Vodka | watermelon | cucumber | basil | feta | citrus | frozen
Heirloom ($18): Gin or vodka (I suggest gin) | fermented heirloom tomato brine | dry vermouth
Smoking Gun ($18): Five rum blend | cold smoked almond | Brazilian cherry | citrus | frozen
The Count ($18): Gin | strawberry amaro | sweet vermouth | cacao
Stalk & Pepper: Rum | Asparagus | Lemongrass | Tarragon | Black Pepper | Lime
Pear Pressure: Mezcal | Korean Pear | Coconut | Gochujang | Lime | Milk Clarified
Depth Charge: Blended Scotch | Mushroom | Leek | Fennel | Citrus
Helios: Cognac | Apricot | Greek Yogurt | Citrus
Pretty in Pink: Vodka | Coffee | Cacao | Strawberry
Avo Maria: Tequila | Avocado | Herbs | Jalapeño | Bell Pepper | Citrus
Gettin’ Figgy With It: Widow Jane Applewood Rye Whiskey | Fig | Roasted Pecan
Olive & Rose is located at 255 Atlantic Ave.
