Skip to main content

Oli's Fashion Cuisine



Name: Stephanie Bennet 
Occupation: University Professor
Lives In: West Palm Beach
Restaurant Pick: Oli’s Fashion Cuisine 
Reviewed: Oli’s Fashion Cuisine

We arrived at Oli’s for brunch and were joined with a couple of friends. White linen table cloths and lovely table settings greeted us on an outside pergola-cover patio. Though it was tempting to sit outside, it was still September so we chose to dine inside and found our way to a roomy booth in the well air- conditioned restaurant. The understated elegance of the restaurant had much appeal. It was clean and neat with black linen napkins on white tablecloths and comfortable seating without televisions blaring in our ears – just perfect. The brunch menu contained lovely selections of omelets, soups, flatbreads, salads and Eggs Benedict – so many delicious sounding entrees that it was difficult to select just one. I choose ‘the Cheesy Omelet and was happy with the accompanying crispy home fries and bacon. It was tasty, but for an omelet boasting four cheeses I thought it would be creamier and cheesier. The appetizer, however, knocked it out of the park. J It was called Tuscan Olive Flatbread, and it was absolutely delicious. There was just enough red onion to add zest to the salty, briny flavor of kalamata olives, roasted tomatoes, garlic, and lots of melted mozzarella cheese on a crispy crust. Light and YUMMY! Although we were all full from brunch, we splurged and decided to share a dessert that sounded scrumptious; it WAS! It was called Banana Bread Pudding with Vanilla gelato- my goodness, what a treat. It came out piping hot with crispy, caramelized outer edges and gelato melting into it. The four of us devoured it! Oli’s was good enough to go back. Next time, I’d like to try one of the salads like Grilled Chicken and Beet Salad with apples, walnuts, oranges, blue cheese, and arugula or the Blackened Chicken Stack with watermelon, arugula, citronette, oranges and feta cheese.

Name: Erika Williams 
Occupation: Manager Promotions and Marketing
Lives In: Coral Springs
Restaurant Pick: La Fontana
Reviewed: Oli’s Fashion Cuisine

Appetizer: I had the pork tacos (delicious)…only came with a few small tacos, but they were very flavorful with an Asian flair (Ginger, cilantro, soy).

Salad: Mediterranean Salad – This salad was scrumptious - mixed greens, cucumber, tomato, olives, feta cheese and red wine vinaigrette. The red wine vinaigrette was very tasty; however the plate was drizzled with a reduction of balsamic vinaigrette, which was reduced so much that it became sweet and blended well with the salad.

I also tasted my friends Necane Salad (which had strawberries, grapes, goat cheese, arugula and citronette dressing). This salad was good as well. All ingredients were extremely fresh!

Entrée: Boneless Short Rib – A huge piece of boneless short rib which was cooked to perfection. You can literally slice with a butter knife and the meat would fall apart. The short rib was over a creamy bowl of polenta (a black girl’s grits) with a red wine sauce, grilled zucchini and crispy onions. Very flavorful. The red wine sauce was like gravy and mixed well with the creamy polenta.

Dessert: For dessert, I had the orange mango sorbet which is made fresh at the Oli’s Grill location and brought over daily. Unlike any other sorbet I had…very fresh again, tasted as if someone just made it an hour ago. We also ordered the Banana Bread pudding which was topped with homemade vanilla gelato. I am not a bread pudding person and I think this is the first bread pudding that I ever liked. The bananas brought a creamy aspect to the bread pudding which made it delicious, and yet it still had some crispy edges where the sugar caramelized.

Name: Michael Shanley 
Occupation: Family Needs Counselor
Lives In: Lake Worth
Restaurant Pick: Tacos al Carbon
Reviewed: Oli’s Fashion Cuisine

Went to lunch with client, he had a little bit of a hard time finding it. The front area of the place was filled for lunch.

Appetizer: Crispy Calamari, hot and crispy, nice peppers, needed more tomato sauce, did not like tartar sauce.

Beer cheese Soup- thick, colorful, great presentation, good flavor and perfect temperature and size.

Entrée: Short Rib Panini, Cooked to order, nice braising and taste. I think it was on home-made bread, sourdough (rustic bread). Gruyere Chicken Panini also just as good. Nice portions.

Overall a nice trendy bistro-style place. I would and have recommended to others.

Restaurant Information

Location: 10610 Forest Hill Blvd, Wellington, FL 33414
Parking: Free Lot
Phone: 561-792-2220
Restaurant Owners: Juan Gando & Dustin Parfitt
Executive Chef: Dustin Parfitt
Pastry Chef: N/A

Type of Cuisine: International
Signature Dishes: Tuna Tacos, Skirt Steak, Avocado Grilled Wedges, CrispyBrussels
Vegetarian Options: Whole wheat linguini, Bruschetta, Margheritaflatbread, Avocado wedges 
Alcohol Served: Wine, Liquor, Beer, Specialty Cocktails
Corkage Fee: $20.00
Bottle Limit: none

Restaurant Hours:
Monday – 11:00am-10:00pm
Tuesday – 11:00am-10:00pm
Wednesday – 11:00am-10:00pm
Thursday – 11:00am-10:00pm
Friday – 11:00am-11:00pm
Saturday – 9:00am-11:00pm
Sunday – 9:00am-10:00pm

Meals Served: Lunch & Dinner Weekdays; Brunch/Lunch & Dinner on Saturday/Sunday
Prix Fix Menu: Chef’s 4-course menu
Take-Out: Yes
Delivery: Yes- Delivery Dudes
Average Dinner Price Range (per person, full meal, tax, 20% gratuity, w/o alcohol): $25-$30 Per Person
Average Lunch Price Range (per person, full meal, tax, 20% gratuity, w/o alcohol): $15 Per Person
Payment Options: do you accept credit cards and if so, which ones? All Major credit cards
Accept Reservations: Yes
Need Reservations: No
How far in advance do you require reservations be made: Reservations made upon request