The two-level restaurant with an outdoor patio dining area only has its yellow signage as its spot of color. Stepping inside, the dimly lit dining room akin to a beer cellar is decorated in warm tones of beige and rich brown wood surrounded by glass walls. The long bar fronting the kitchen and the high ceiling add a dramatic touch to the interiors. Diners can enjoy cocktails or beers while waiting for a table or right before dinner –or vice versa.
After getting cooped up at home for 2 days due to fever and colds and working until 7pm last night, I was only glad to get a last minute invite to dinner. I was supposed to catch One Republic’s concert but ended up not going. Dinner alone wouldn’t have been what I wanted to do. Good thing Carol called and invited to check out a restaurant at Capitol Commons with Rizza and Rizza’s boyfriend Ken.
Exhausted from that day’s ongoings, I sunk into my seat perusing the menu. Something about the menu felt familiar and I asked the wait staff if my theory was correct. Menus sometimes feel like a chef’s penmanship and you tend to recognize the writing. In this case, Black Olive is another venture of Chef Carlo Miguel of Opus, Draft and Beso fame.
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On the Table
Squid Ink, Battered Prawns with Jalapeno-Honey Aioli P390
The introduction to our dinner started with two hot small plates. We immediately dug in as soon as the first tapas was brought out. The prawns were covered in squid ink batter, slightly crispy, and served with a delicious jalapeno honey aioli dip on the side. Gone in 60 seconds.
Recent Table Guest