The head chef at Oliver’s of Oakville personally inspects everything for quality. Salads are made with organic greens, and only the best cuts of meats like Certified Angus Beef\u2122 are allowed in the building. <\/p>\n\n\n\n
One should never overlook a wide selection of fresh seafood, and from our exotic section there is always a choice of fresh, never frozen wild game. Dishes like loin of Arctic caribou or tenderloin of buffalo became legendary among discriminating diners of southern Ontario.<\/p>\n\n\n\n
To compliment the menu, Oliver’s offers a wine list, which earned the prestigious New York’s Wine Spectator Award of Excellence five years running. While the food is special, what sets Oliver’s apart from other great restaurants is the level and quality of service. Most of the wait staff have been trained in European waiting schools and their exceptional skills combined with quality of wines makes Oliver’s one of few restaurants in the world to serve a spectacular collection of First Growth Bordeaux in Sommelier Riedel Crystal Glasses.<\/p>\n","protected":false},"excerpt":{"rendered":"