Wild Olive

09/04/2026

Meet the new dessert lineup. 🍰🍌🍪🍎

Four new reasons to save room for dessert this weekend at Wild Olive. Swipe through to meet them all →

SALTED HONEY COOKIES & CREAM CAKE
Sweet, salty, chocolatey — and our newest cake special. 🍯

Layers of dark chocolate cake and salted honey cookies & cream buttercream, drizzled with honey and topped with crisp pearls.

CHOCOLATE COVERED BANANA PEANUT BUTTER CHEESECAKE
Chocolate + banana + peanut butter. And then we added bacon.

Oreo and Nilla Wafer crust, peanut butter cheesecake, banana cream, chocolate sauce, and a peanut & bacon cookie crumble. 🍌🥜

TRIPLE COOKIE PIE
For the person who thinks one kind of cookie is simply not enough.

Cookie dough brownie crust layered with Oreo ganache, Biscoff mousse, cookie butter caramel, and — naturally — more cookie pieces. 🍪

APPLE BLONDIE COOKIE CAKE
This one tastes like the beginning of fall. 🍎

Snickerdoodle cookie, apple blondie, brown butter gelato, apple brandy caramel, and cinnamon crispies.

Available in-house only.

09/04/2026

Chef Brad has been foraging again. 🍄

This weekends special features wild chanterelles, hand-foraged by Chef Brad from his secret spot — and no, he’s not telling us where it is.

The chanterelles are tucked into a pacchetto (“little package”) of chive crespelle with caramelized onions and Parmesan, then finished with thyme aioli.

A little taste of the Lowcountry woods, wrapped up and ready for dinner. 🌿

09/04/2026

It’s been a while, but Wild Olive merch is finally back. 👕🌿

We’ve got new tees in the house — some sporting the Wild Olive logo and others paying tribute to a true menu legend: Chicken Parm. Because when your Chicken Parm has a following of its own, it probably deserves a T-shirt. 🍗❤️

And who better to model them than a couple of the people behind the dish? Chef Brad and Chef Julien are showing off the new Chicken Parm tees — although we think they’re still better at making it than modeling it. 😉

Stop by, grab your favorite, and wear your Wild Olive love proudly.

Available now at the restaurant while supplies last.

08/31/2026

Five Years of Rylee 🤍
Today we’re celebrating five years of Rylee Maushart at Wild Olive!
Rylee joined us as a host at just 19 years old and has grown into a server who genuinely loves connecting with the people at her tables. So, in honor of five years, we asked her a few questions about her time at Wild Olive.
🍷 Her go-to wine recommendation: Falanghina — because, as Rylee says, “you honestly can’t find a good one anywhere else around here.”
🍽️ Her favorite dish: The elk. Simply because it’s her favorite.
🤍 Favorite memories: The fundraiser we held for Kiki — and her very first night serving. “I was smiling the entire shift.”
And her advice for anyone just starting out in a restaurant?
“It’s supposed to be fun.”
Rylee came to Wild Olive for her very first restaurant job, nervous and not knowing quite what to expect. Five years later, she says her food palate has expanded, she discovered how much she loves serving, and she’s learned to relax and enjoy it.
Happy five years, Rylee! We’re so grateful you’ve grown with us — and we’re lucky to have you as part of the Wild Olive family. 🫒

08/28/2026

🍌 Banana Biscoff Pudding 🍌

This weekend’s dessert special is everything we love about banana pudding—with a Biscoff twist.

Layers of creamy banana pudding, Nilla Wafers and Biscoff cookies, topped with even more cookie crumbles and finished with a drizzle of Biscoff caramel.

Come get a spoonful (or several) this weekend at Wild Olive. 🤎

08/27/2026

Orange wine: one of the most versatile categories on our list—and perhaps the most misunderstood.
Made from white grapes fermented on their skins like a red, orange wines gain texture, gentle tannin and savory depth while holding onto the freshness we love in a white. That structure also makes them incredibly generous at the table, pairing beautifully with dishes that can be tricky for a conventional white or too delicate for a red.
Our list offers several expressions worth exploring, from the approachable and aromatic Borgo Savaian Aransat to the more structured Tre Monti Albana Secco, COS Pithos Bianco and Denavolo Denavolino.
New to orange wine? Even better. Ask us what we’re pouring and what we’d pair with your dinner. We’d love to help you find your orange. 🍊🍷

08/26/2026

A new ravioli has joined the menu.

Roasted local eggplant, caramelized onions, ricotta and Parmesan tucked into house-made ravioli and finished with tomato brown butter.

Late summer, the Wild Olive way.

08/21/2026

08/20/2026

Two years on the line. Congratulations to Lacey Jackson on two years at Wild Olive!
In two years, Lacey has worked nearly every station in our kitchen. The grill that once had her stressing over temperatures now feels like second nature, while her favorite station — Carolina Gold grits — still has her reaching for tasting spoon after tasting spoon to make sure every batch is perfectly seasoned.
Along the way, she’s learned from Chef Bradley and longtime Line Cook Yovani Figueroa, discovered that peach season is her favorite time in the Wild Olive kitchen, and mastered plenty of Italian food — although on her days off, you’re more likely to find her making something simple or Greek at home.
Lacey, thank you for two years of hard work, care and dedication to the Wild Olive kitchen. We’re so happy to have you as part of our team.
Cheers to two years! 🥂🍾