Restaurant News: Olives Going Wild in Boca, I'm Greek Today in Royal Palm Beach, Gulf Oysters Get a Reprieve

• By Dec. 1, Todd English's Wild Olives in Boca Raton should be going full bore. The former Opus 5 is currently transitioning to Wild Olives' Mediterranean-esque menu, with the full dinner menu said to be in place by Tuesday, Nov. 24, and lunch a week later. A few items...

By Bill Citara

November 19, 2009

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•   By Dec. 1, Todd English's Wild Olives in Boca Raton should be going full bore. The former Opus 5 is currently transitioning to Wild Olives' Mediterranean-esque menu, with the full dinner menu said to be in place by Tuesday, Nov. 24, and lunch a week later. A few items on the menu: crispy skin Florida snapper, porcini-crusted organic chicken, house-made veal agnolotti and English's signature "carpetbagger oysters," fried bivalves with beef carpaccio and truffled whipped potatoes.

•   If you want to eat Greek today, I'm Greek Today is now dishing all the familiar Hellenic staples in Royal Palm Beach. Former Canadian restaurateur Chris Pappas opened the casual, moderately priced eatery in the old Naylah space, where he's trying to lighten up classic dishes by using less salt and heart-healthy oils.

•   Oyster slurpers (and shuckers) can rejoice. The federal government has decided not to implement a plan to ban sales of raw oysters from the Gulf of Mexico during warm-weather months. The ban was proposed to halt the 15 or so deaths per year caused by eating oysters infected with a bacteria prevalent in coastal waters between April and October. But oystermen and bivalve junkies from Apalachicola to New Orleans raised hell and the feds backed off. So grab your lemon and Tabasco and start slurping.

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