Scallops-dollar-sized scallops on a bed of lemon parmesan risotto, mixed with chunks of crispy prosciutto and topped with roasted cherry tomatoes, piquillo peppers, corn, fresh micro greens, and lemon butter

Olivia Italian Restaurant opened in 2019 amid delays, the pandemic, and fanfare. Owner, Chef Chris Ponte and family are a known quantity in the area for fine food and restaurant design. It quickly received remarkable reviews. Not being a trend follower (usually), we waited. It was worth it.

Customers can watch as the magic is made in Olivia's working dough room

It’s a beautiful, modern space with high ceilings, an open concept, soft lighting, and a view into the working dough room. An upscale full-service bar lines the north wall. The noise level is moderate, and the place has a sophisticated vibe. Tables are tended by two servers and a support staff, all of whom are personable. Our waiter is knowledgeable and fun. The menu is a nice mix of Northern and Southern Italian but is not overwhelming. I love the fact that even though the place looks and feels so high-end, there are items on the menu, pizza in particular ($16 - $17 range), that are moderately priced. I infrequently visit places that only offer high-priced dishes. It tends to feel exclusionary and elitist.

The full service bar at Olivia Italian Restaurant features traditional and craft cocktails

We start with Arancini (fried Italian risotto balls). They come stacked on a plate and dusted with fresh shaved parmesan, sprinkled with a confetti of scallions, and sitting in a bed of four warm blended cheeses. So good! The crispy browned breaded outside yields to a creamy, gooey inside. Add in the quatro formaggi from the bottom; it is a luscious bite!

Arancini- (fried Italian risotto balls). - with fresh shaved parmesan, sprinkled with a confetti of scallions, and sitting in a bed of four warm blended cheeses

Inside Olivia's Arancini is filled with creamy goodness

Next, we try Peppadew, a small plate of cherry-sized pickled Juanita piquanté peppers stuffed with an almond and herbed goat cheese. They look like cherry tomatoes with a nut sticking out. These bite-sized beauties are a tangy-sweet crunchy creamy popper that delivers a sneaky but mild heat finish. The secret to these is they are served refrigerator cold, enriching the flavor.

Peppadew these poppers look like cherry tomatoes with a nut sticking out, but pack a secret surprise

Picking an entrée is tough. We start with Scallops- nicely seared and blackened silver-dollar-sized scallops on a bed of lemon parmesan risotto, mixed with chunks of crispy prosciutto and topped with roasted cherry tomatoes, piquillo peppers, corn, fresh micro greens, and lemon butter. The scallops were sweet and seared to perfection; the prosciutto added a salty crunch, and the risotto brought a lemony harmony to this taste concert.

Olivia's version of Chicken Milanese is a classic pan-fried chicken filet topped with arugula, fennel, goat cheese, peppers, lemon butter, radish, capers, and tomatoes. The breading here is extra crispy golden brown, and the chicken inside is tender and juicy. The arugula is just peppery enough to be entertaining, and the capers add a slight olive flavor and an extra salty overtone, leading to a mouth full of yum.

Chicken Milanese- arugula, fennel, goat cheese, peppers, lemon butter, radish, capers, tomatoes

The dessert menu is a nice mix of traditional Italian fare mixed with seasonal specialties. While Tiramisu, Cannoli’s, and Olive Oil cake are favorites, we select Apple Butter Torta, a saucer-sized cake, crispy on the outside and “cakey” on the inside, topped with vanilla bean gelato. Wonderful baked apple pieces are mixed in the dough, making for a sweet fall treat. Smeared on the plate is brown butter caramel topped with candied pecans. You write the rest of the description when your mouth stops watering.

Apple Butter Torta- with vanilla bean gelato and a puddle of brown butter caramel topped with candied pecans.

As one might expect, attention to detail, like a special knife served with particular dishes and a small biscotti accompanying after-dinner coffee, speak to the level of service at Olivia. Self-parking is limited, but valet is available. Online reservations are accepted and recommended.

3601 W. Swann Ave. Tampa. https://www.oliviatampa.com/

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