EDITOR'S NOTE: JAIME MENDOZA IS NOW THE EXECUTIVE CHEF OF TODD ENGLISH'S OLIVES. ISAAC CARTER IS NOW THE EXECUTIVE CHEF OF BESO IN LAS VEGAS.

Although Todd English's name is on the door at Olive's, there is a talented young chef by the name of Isaac Carter who serves as Executive Chef at Todd English's Olives. Masterfully educated at the Culinary Institute of America, Chef Carter spent 10 years training under the expert eye of Todd English at several of his other locations. He doesn’t disappoint, therefore, with his masterful Mediterranean-inspired creations, which do well by the Todd English name. To peruse the dinner menu at Olives, please continue on. Click here, however, if you'd like to read the lunch menu. Finally, to read about the food in even more delectable detail, please click here for a savory account of TravelsinTaste.com's meal at Olives.

Starters: Tuna Tartare (cucumber julienne, ginger glazed rock shrimp, $17); Pan Roasted Foie Gras Steak (pistachio crusted warm duck rilletes, frisee salad & medjool date jam, pistachio oil, $23); Oysters on the Half Shell (seasonal selection of accouterments, $17); Grilled Squid and Octopus (chickpea vinaigrette, tomatoes, toasted garlic, parsley, $15); "Greek" Style Romaine (tomato, cucumber, cracked olives, red onion, phyllo triangle, feta vinaigrette, $15); French Onion Soup (four cheese crostini, parmesan, ricotta, Fontina val d' oasta, gruyere, $12); Jumbo Lump Crab Cake (almond romesco, chickpea hummus, black olive tapenade, fried mint, $19); Boston Bibb Salad (shaved white onions, toasted walnut dressing, Maytag blue cheese, $12); Caesar Salad (traditional Caesar dressing, olive oil croutons, $14); Beef Carpaccio (polenta, Roquefort crema, shaved parmesan, cipollini onions, $17).