4th and Olive Restaurant combines a bit of French, German and Alsatian cultures in its food, décor and ambiance. Its style is influenced by beer and wine gardens throughout France and Germany, while its menu is influenced by Alsatian cuisine. 4th and Olive is a relaxing place to enjoy some beer or wine and sample handmade comfort foods from the Alsatian region, such as sausage, sauerkraut and pretzels.
4th and Olive is owned and operated by Dan Tapia, a Navy veteran who is a recovering quadriplegic. The restaurant is proud to hire and employ United States veterans to make up its staff and management team. Enjoy the casual environment with friends over a beer and house cased sausage, our own fermented sauerkraut, and celebrated pork shoulder chop!
Excellent food. Tonight's specially prepared dinner recreating a dinner from early twentieth century was most creative and delicious. As any other time that we have chosen Fourth and Olive, be it brunch, dinner or happy hour, we feel so welcomed. Wonderful staff, wonderful owner. I highly recommend this well run and charming spot to one and all.
We eat here often and it never fails to be spectacular. Great food, wonderful service.
Arrive early so as to find parking - a major challenge. Otherwise, we found the food "interesting" but not particularly good. Emphasis was mostly on the meat, and very little on veggies. Food was heavy, salty, greasy - something many people like, just not us. Wines were from lesser known wineries, but not particularly good. Service and ambience were perfect!
Outstanding food! Creative menu. Very reliable dining experience. E love this place. LA chic design.
I really had high hopes for this place but our server was horrible. My husband finally had to get up and go to the bar to get water after we asked her 4 times. The food took a very long time to be served. The $12 salad was some lettuce and 5 cherry tomatoes and barely any fennel. My seabass was not a prime cut like most restaurants and was VERY small...also $26! which would be fine for a real portion but not this. It was served with just a few veggies. My husband ordered the duck confit which is a favorite of his but he said it had a very strange texture and was so small he compared it to an appetizer. After our pathetic $100+ meal (had 3 glasses of wine) we walked down to Bobeau and had an appetizer to curb our hunger. Can't say I'll be racing back.
4th and Olive is a beautiful space -- bright, airy, modern and still unpretentious. So we were prepared to enjoy ourselves enormously. But there were problems. There were only two waiters for about 18 tables. The owner or manager was circulating the dining room to chat with guests when he should have been helping the struggling wait staff. He didn't even greet and seat guests; that was left to the waiters as well.
The food was fine but unspectacular. We shared a chopped salad entree and the coq au riesling. The $19 salad listed bratwurst (a house speciality) as the first ingredient, but there were literally three tiny pieces (imagine a slice of bratwurst cut into thirds) in the entire salad. The chicken in the coq au riesling was well cooked but the pasta and mushrooms that it was served on was entirely mediocre. To their credit, the kitchen sent out a bratwurst for us when we complained. But the experience was altogether "meh" and too expensive for the quality of food and service.
There were three of us. My dish was the bean cassoulet which had no taste and I left half of the food. My wife's chicken leg had practically no meat on the bone and was not fully cooked. The third person in our group had mussels with fries which was very good. I thought it was overpriced for what we received. Very disappointing.
Their homemade sausages are great. Also liked the dressing on the Little Gem salad
Good overall but they appeared short-staffed. There was no host/hostess to greet us as we came in so we stood there looking around for a few minutes. Then we were seated and no one came to get our drink order for several minutes. Then the first time we saw our server she just asked if we were ready to order everything. Our server was pleasant but clearly overstretched having to serve 10 or so tables at once. However, the food was very good and well-presented. Had the duck lover mouse and steak tartare to start. Entrees were the Coq au Riesling and Pork Chop. Both cooked very well. Great wine list as well. This place has potential if they can get the service part right. Would definitely go back and give it another chance.
Fabulous service! Great food! A must try! We are going back!