Olive & Rose Verified listing

There’s a mutual enjoyment watching Chef Philip Pretty—and, on the front-of-house end, sister and business partner Lauren Michaelis—bounce between the Michelin-starred juggernaut that is Heritage (and its farm) and the more vibey, appropriately less serious Olive & Rose.

Bringing on former Heritage Chef de Cuisine David Villatoro to head the Olive & Rose kitchen, the pair have created one of Long Beach’s most consistently quality spaces. One that balances enough of the esoteric—geoduck and gooseberries for a salad here, bits of ice plant for a citrusy pop on a crudité board there—and the familiar, if not outright nostalgic, in a way that elevation and comfort meld seamlessly.

And if this is Chef David’s inaugural menu for the space—where vegetables shine brightly, earthiness and umami lead the path into spring, and protein selection is at its height—one can only hope for what he will achieve as Olive & Rose strides into its second year of operation.

There is something outright magical about a spring dinner at Olive & Rose. At around 6PM, the sun begins to peek through the western-facing, open wall of the restaurant, spilling across the pool and courtyard of the hotel it sits in, and into Olive & Rose itself.

Your quarter loaf of a Hey Brother Baker sourdough will cast a beautiful shadow across your table, the smudge of full-fat butter topped with Maldon glistening. A cheese platter will look like its honeycomb center is a diamond mine surrounded by the glutamate-d worlds of French, Spanish, and Danish cheeses.

Chamomile flowers from their Heritage Farm will contrast its whites, greens, and yellows in a stark light, highlighting your wine, should you partake in some. It’s a vibe—and for as trendy as that word is, Olive & Rose actually fulfills the meaning behind it.

Written and photos by Brian Addison.

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