Audio By Carbonatix
I couldn’t wait for Olivea to open, because I’d always liked the
feel of the space when it was Aix — cozy and intimate without
being claustrophobic — and I thought that the foursome behind Duo
who’d bought it (Stephanie Bonin, Keith Arnold, chef John Broening and
pastry chef Yasmin Lozada-Hissom) would definitely do interesting
things here. But when I walked in a few days after Olivea opened, I
realized that they’d gone way beyond interesting. The cozy space was
more comfortable, because the bar — where I’d eaten most of my
Aix meals — has been reconfigured to seat more people and also
give the bartenders some breathing room. And it seems the breathing
room has encouraged some delightfully innovative drinks. My first order
off the specialty cocktail menu was the Basileus Martini ($9). Made
with muddled basil, simple syrup, lime and Jack Daniel’s (yes, Jack
Daniel’s), this bourbon mojito did not disappoint — though I
probably will ask for a premium bourbon next time, since I think it
would step up the drink’s bourbon essence. Then I learned that the bar
had been working on a number of simple syrups for Italian sodas —
cucumber, rosemary, lavender and rhubarb — to both thrill the
non-drinking crowd and enhance the cocktail menu. So I tried a Rhubarb
Martini ($8), made with Pinnacle vodka and rhubarb simple syrup.
Perfectly sweet and tart, it quickly became my new favorite summer
drink. And Olivea could be my new favorite summer bar.
