Chef Todd English
Celebrity Chef Todd English’s latest venture takes him south to the Caribbean with the July opening of Olives restaurant at Atlantis, Paradise Island, Bahamas. A Mediterranean menu influenced by Bahamian flavors gives groups a coastal dining experience overlooking Atlantis Marina.
The cuisine prepared in English’s signature open kitchen features fresh, seasonal ingredients. Guests seated in the main dining room—every seat has a view of the kitchen—can watch the culinary team prepare made-to-order cuts of meat or a grilled fresh catch of the day from a rotisserie grill. They will also get a glimpse of the raw bar, where seafood such as shellfish, clams and oysters is on display and ready to be tasted. Thin-crust flatbread pizzas are prepared in the wood-burning oven, while the Italian-made SuperNova pasta machine creates handmade pasta daily. The Caribbean setting inspires dishes such as habanero laced conch ceviche, a bucatini with fresh conch and shrimp and charred jalapeno pesto.
Interior architect Jeffrey Beers was the mastermind behind the restaurant’s design concept. The large vaulted ceilings enhance the open feel and the use of oversized candelabras and wall sconces provide an intimate lighting element—ideal for formal dinners. A Mediterranean influence is also woven throughout the space. Textured brick ceilings, carpet designed to look like ceramic tiles, limestone floor tiles and colorful, ceramic plates that line the walls and shelves all add to the ambience.
“Olives Atlantis captures the essence of the original Olives restaurant in Boston, blending a rustic Mediterranean aesthetic with a Caribbean sensibility and the excitement of being at a casino,” Beers says. “It’s thrilling to see a fresh interpretation of Olives at the Atlantis resort.”
The restaurant features two private dining rooms for groups: one for 14 and the other for 34. Both are decorated with pumpkin-colored Venetian plaster and antique glass mirrors. For planners looking to turn the open-kitchen concept into a teambuilding experience, John Washko, vp of group marketing/sales, says, “We are reviewing educational experiences with Todd English as a group offering in the future and hope to offer that within the coming year.”
Outside of the restaurant, groups can experience the resort’s 141-acre waterscape, which consists of more than 20 million gallons of fresh and saltwater lagoons. Attendees can swim amidst the dolphins in the 14-acre, onsite dolphin habitat. They can also snorkel, scuba or snuba (an underwater experience that doesn’t require scuba certification) throughout The Dig, a maze of underwater corridors and passageways that reflect the lost world of Atlantis.
Night owl attendees can take advantage of the resort casino or Aura nightclub. If they don’t stay out too late they can return to Olives restaurant for an after-midnight snack.