Oli’s Fashion Cuisine: A Wellington Dining Guide |
A locally rooted fine-dining restaurant offers contemporary American menus for lunch, dinner, weekend brunch and special occasions |
Oli’s Fashion Cuisine presents itself as a fine-dining restaurant, but its Wellington identity is woven into more than the address.
The restaurant says it was created by two families, and its name is a nod to C. Oliver Wellington, one of the community’s founders.
That local connection gives the business a clear place in Wellington’s dining landscape: polished enough for a celebration, yet broad enough in menu and hours to serve lunch, brunch or an ordinary weeknight meal.
Oli’s is located at 10610 Forest Hill Boulevard, Suite 20, and the verified contact number is 561-792-2220.
The official website offers reservations, online ordering and event inquiries.
A wide-ranging contemporary American menu
The current menu moves across seafood, pasta, salads, flatbreads, sandwiches and steakhouse-style specialties rather than staying inside one narrow cuisine.
Verified starters include lobster deviled eggs, fried Brussels sprouts, ahi tuna poke and lavender fig and burrata.
Lunch options range from a New England lobster roll and turkey club to grilled chicken and beet salad and a vegan stack.
House specialties listed on the menu include Oli’s salmon, island-style mahi mahi, sesame-seared tuna steak, spicy rigatoni, chicken Parmesan and burrata ravioli.
The menu also identifies vegetarian and vegan choices, but diners with allergies or specific dietary requirements should confirm ingredients and kitchen practices directly. |
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Lunch, dinner and weekend brunch
The lunch menu is posted as available daily from 11 a.m. to 4 p.m., while separate dinner and brunch menus help residents compare the best time for their plans.
Current posted hours are 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday, 9 a.m. to 11 p.m. Saturday and 9 a.m. to 9 p.m. Sunday.
Those hours were verified on the restaurant’s contact page, but holidays and special events can change service, so checking again before a visit remains worthwhile.
The restaurant’s specials page currently advertises a daily happy hour from 4 to 6 p.m. and half-price bottles of wine and Champagne on Mondays, with holiday exclusions.
Because promotions can change, guests should confirm eligibility, timing and current terms when reserving.
Useful context before you go
The breadth of the menu makes Oli’s workable for groups whose tastes do not line up neatly, but reviewing the official menu in advance can make ordering easier.
Weekend brunch and evening dining may also draw different crowds, so reservations are sensible when timing matters or the visit marks a special occasion.
This spotlight is based on the restaurant’s published information, not an anonymous or firsthand review.
For the most reliable plan, use the official menu, confirm the posted hours and call the restaurant directly about reservations, accessibility, allergies or private-event needs.
Oli’s combines a local origin story with enough dining formats to fit more than one kind of Wellington outing. Choosing the right visit
Start with the occasion, then choose the service that fits it. A lunch with a colleague calls for different timing than a weekend brunch with family or a dinner celebrating a birthday. Reviewing the separate menus first helps everyone arrive with realistic expectations about the choices available.
If your group has a firm deadline, mention it when making the reservation and again when you arrive. Ask directly about seating arrangements, accessibility or accommodations instead of assuming that a particular table or service will be available. For larger gatherings, the event-inquiry option on the website provides a starting point for discussing plans with the restaurant.
Finally, use the current menu as your guide to prices and offerings. This article highlights the range of dishes rather than promising that every item will remain available. A quick check before leaving home can prevent a changed menu, holiday schedule or special-event booking from disrupting the outing.
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35 Comments
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Brunch and weeknight dinner make Oli’s sound more flexible than I expected from a fine-dining place. I might try lunch there first.
It is nice to see a Wellington connection in the restaurant’s name. I had assumed Oli’s was named after someone in the family.
Chicken Parmesan is a familiar choice alongside some less familiar dishes. That helps when one person in the group wants to play it safe.
The menu covers a lot of ground, which can be good for a group. I usually prefer a shorter menu, so I would be curious how often it changes.
I would probably start with the ahi tuna poke and then get the salmon. It is nice to have several seafood choices.
Suite 20 is a useful detail for finding the place on Forest Hill Boulevard. I have driven past businesses there without spotting the right entrance.
The event inquiry option is worth knowing about. I am curious what size gatherings the restaurant can accommodate.
Olivia S.I'd like to know that too. Do they have a separate room, or do they reserve tables together?
The fried Brussels sprouts are what I noticed first. They can be really good when a kitchen gets them right.
Fried Brussels sprouts caught our eye, too. They’re one of the starters listed on the current menu.
I like that the lunch choices include both a turkey club and a beet salad. My family rarely agrees on what kind of meal we want.
Rachel KimSame at our house. Having a sandwich and a salad on the same menu saves a lot of debate.
Online ordering is useful for a busy weeknight. I would check which of the seafood dishes travel well before choosing one.
Frank D.Good point. I'd ask how they package the mahi before ordering it to go.
The lavender fig and burrata starter sounds unusual. Has anyone tried it and liked the combination?
It’s an intriguing combination! We haven’t tasted it ourselves, so we’d love to hear from anyone who has.
A New England lobster roll is tempting, but I would want to see the price first. Lunch can get expensive pretty quickly.
The name’s connection to a Wellington founder was new to me. I like knowing the story behind a local restaurant’s name.
Spicy rigatoni and burrata ravioli would make it hard for me to pick a pasta. I would need someone else at the table to share.
I appreciate the reminder to ask about allergies directly. A menu label does not tell you everything about how a dish is prepared.
Ellen BrooksExactly. Shared prep surfaces are worth asking about too, since the menu won't tell you that.
The grilled chicken and beet salad sounds like a nice lunch option. Sometimes I want something lighter than a sandwich.
Fine dining and an ordinary weeknight meal are different expectations for me. I would be interested to see how Oli’s balances the two.
It is helpful to know reservations are available. I would rather book ahead if we were going for a celebration.
Anne C.I would too, especially for a weekend dinner with a group.
The island-style mahi mahi sounds like a good Florida dinner choice. I am glad the menu has more than steakhouse dishes.
The island-style mahi mahi is one of several seafood specialties on the menu, alongside pasta and steakhouse-style options.
The two-family background is interesting. I wonder how long Oli’s has been part of Wellington’s dining scene.
I have passed the Forest Hill Boulevard location plenty of times. The brunch option gives me a reason to stop in.
Brunch is a good reason to take a closer look. Oli’s also offers lunch and dinner if another time suits you better.
I like seeing a lunch menu that includes a vegan option. I would still want to check what comes on the vegan stack.
The lobster deviled eggs caught my attention. I would probably order those before I even looked at the main dishes.
The menu sounds broad enough for a group with different tastes. Seafood, pasta and sandwiches should give everyone a place to start.
That range stood out to us as well. The menu also lists vegetarian and vegan choices, though diners with specific dietary needs should check directly with the restaurant.
I did not know Oli’s was named for C. Oliver Wellington. That connection makes the name feel more local to me.