Location: Bellagio Hotel
3600 S. Las Vegas Blvd.
Get directions (702) 693-8181
Cuisine: Mediterranean
Reservations: Optional
Price Range: $25 to $35
Hours: Lunch: Daily, 11:30 a.m. - 3 p.m. Dinner: Daily, 5 p.m. - 10 p.m. Bar hours: Daily, 5 p.m. - 10:30 p.m.
Attire: Casual
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Wine Spectator Award of Excellence - 2010
Wine List: California, France
Wine Selection: 350
What it’s like at Olives?
When you look out the large French doors you get the great view that most Bellagio restaurants have of the fountains. The colors are inviting and the ceiling is impressive but what you might notice here is a bit of a cramped dining room. The food is extraordinary but if you are seated at one of the tables on the east wall you can bet that you will have a good idea what you’re neighbor will be doing for the rest of the night.
While the tables along the walls are cramped those in the center seem to be fine and you get a much better feel for the room. From the bar area to the patio area this is one of the more relaxed Bellagio restaurants. It is fine dining but in a more relaxed setting.
How’s the food at Olives?
Start with the flat bread but go easy on the olives. They are so good that you might reach capacity before your entrée arrives. The gulf snapper is more than delightful but the sirloin will make you weep it is so good. The price is lower than other Bellagio restaurants so it is relatively inexpensive. That’s a joke, but the food is good and worth the money.
If you are looking for a classy meal without the over the top "dressed up" feel you get from fine dining establishments this is it.
A few things to try at Olives at the Bellagio Hotel Las Vegas:
- Beef Carpaccio – It’s pretty simple, order the Carpaccio, have the Tammie, the Sommelier, suggest a wine by the glass and get the full effect of the restaurant the moment you arrive.
- Slow Braised Veal Osso Buco- It’s probably the crispy basil that made this dish for me but paired with a good red wine the red sauce was very comforting.
- Jumbo Shrimp & Cheese Dumplings – With this dish you get sweet, you get salty, you get a tiny bit of sour and a tiny bit of bitter, paired with the tones of oak from a Sonoma Chardonnay and you have a pretty solid meal.
- Fig & Prosciutto Flatbread – It almost feels healthy to have too many carbohydrates.
- Beef Tenderloin with a Foie Gras Demi Glaze – It’s a straightforward dish that doesn’t attempt to complicate your evening with too many flavors.
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