The new rooftop bar and restaurant Olivine hosted an exclusive first look on the evening of Nov. 13. Auburn’s newest rooftop experience offers a menu inspired by Italian cuisine mixed with Southern charm. Although opening officially on Nov. 19, Olivine invited a select few to an exclusive fine dining experience.
Located on the top floor of the AC Hotel, Olivine offers an elevated dining experience with house-made Italian food and a variety of crafted drinks. The food left attendees praising, and guests were impressed with the skyline views of Auburn. From the balcony area, an illuminated Jordan-Hare Stadium and Samford Hall can be seen, as well as a look at downtown Auburn.
Around the back of the hotel was a roped entrance, leading the way into an elevator waiting room. The small space was decorated with vines around golden lights with a lit-up sign of the restaurant’s name. Guests were led into an elevator group by group where an employee explained the ideas behind the restaurant. The staff then handed pamphlets with details of the restaurant to guests, as they exited the elevator onto the sixth floor.
“The menu at Olivine is a foray into the igneous inspiration of our homeland, Campania, home to both Mt. Vesuvius and some of Italy’s most beloved, iconic culinary traditions,” the Olivine pamphlet read. “Our fiery menu melds the best of Neapolitan and Alabamian, using heirloom ingredients and woodfired technique to add flair to classic favorites.”
A view of the private dining areas in the Olivine Rooftop Restaurant in Auburn, AL.
When the elevator doors opened, guests were greeted with a dimly lit setting of swinging chairs, a strong, rich perfume smell and the opening of the actual restaurant. As guests checked in, they were led to their tables or walked around to explore the modern décor, sleek design and the open bar near the back. A DJ was also in the back, controlling the music all night.
“It’s amazing,” said Sarah Hill, the soon-to-be event and social media manager for Olivine. “It’s a one-of-a-kind restaurant in Auburn.”
Each table was nicely set, with a light in the center illuminating the white tablecloth. There were also menus detailing the enchanting flavors guests could delight in throughout the night. Under the “Secondi," or the main course, section presented several options: the filet mignon with smoked tomato risotto, branzini with lobster nage and polenta torta and finally rigatoni paired with burrata di Puglia.
Bartenders working hard to supply cocktails to guests at the Olivine Rooftop Restaurant in Auburn, AL.
Servers also walked around throughout the night with trays of three different appetizers, one being the Saffron Arancini. One server, Ari, explained that they were fried risotto spheres topped with asiago and parmesan. Their other starters were ahi tuna crudo, paired with olive oil and salt, which one guest said was phenomenal, and shishito peppers.
“It’s [Olivine] quite beautiful,” said Susan Swagler, a guest and food journalist. “I’m impressed with all the stuff, and the staff is so friendly. [The shishito peppers] were absolutely delicious, fresh and perfectly cooked.”
On the balcony, there were cushioned seats, foliage décor and hearths for people to sit around while enjoying the fall weather.
Back inside, executive chef Rick Yockachonis made margherita pizzas and plated woodfire bread served with burrata and olive oil at the counter where attendees could sit. Through the kitchen window, executive sous chef Harrison Davis could be seen making the desserts for the evening, blood orange tiramisu and vanilla bean cheesecake.
Small appetizers served to those attending the Firs Look event at the Olivine Rooftop Restaurant in Auburn, AL.
After guests had settled in and mingled with their hand-crafted drinks, chef Nicholas Wyatt gave a speech.
“It’s the first time that this room is filled with the sound of clinking glassware, of rising laughter and that smell of wood fire drifting through the air,” Wyatt said, as attendees quieted down. “Olivine was based on a simple idea to bring together two places we truly love: the warmth of the American South and the soul of Southern Europe.”
After his speech, servers began bringing the main courses ordered for each table. The majority of the servers were Auburn University students, who shared details of their lives with guests. One server, Sarina Diaz, explained her hopes for Olivine.
“I think this place is gonna take off,” Diaz said. “It’s a very modern hit type of restaurant, and it’s definitely gonna grow.”
The rest of the night was filled with lulling conversation between bites of fresh, exquisite food made with local produce and imported ingredients from Italy. Olivine certainly made an impact on guests, as many raved about the quality and taste of the cuisine. The restaurant and its staff cannot wait for many more nights with the community of Auburn.
“We built Olivine to be a glowing stone on the top of Auburn’s skyline,” Wyatt said. “To be a place where guests could come and celebrate milestones, catch up with old friends or just have a glass of wine and watch the sun set.”
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Katelyn Smith, sophomore majoring in journalism, is from Birmingham, Alabama. She has been with The Auburn Plainsman since the fall of 2025.
