Wild Olive

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! 🥂🍾

08/19/2026

Some of the best nights start with a seat at the community table and a glass of wine.
Come pull up a chair, share a bottle and settle in for an evening at Wild Olive. You never know who you might meet along the way.

08/15/2026

Weekend Dessert Special: Brownie Cookie Pie! 🍪🍫
A layer of chocolate chip cookie, a layer of Biscoff and Oreo cookie brownie, chocolate chip cookie dough gelato, and caramel.
Save room for dessert this weekend at Wild Olive!

08/15/2026

✨ New Secondi on the menu at Wild Olive! 🇮🇹🍷
Introducing our Veal Marsala Osso Buco — served with Carolina Plantation Parmesan polenta, Super Mushroom Brothers wild mushrooms, and gremolata. 🍄🌿
Rich, comforting, and full of Italian flavor. Come try it this weekend! 🍽️✨