When Todd English first debuted his signature rustic Mediterranean cuisine in Charlestown, Massachusetts, in 1989, the floodgates opened for his self-made culinary empire. Now 23 years later, with Olives restaurants in New York and Las Vegas, four cookbooks, his own PBS food travel series, and four James Beard awards, the Boston-based chef has returned to his roots, relaunching his flagship Olives in Charlestown after a two-year renovation process. View his collection of photos from the reopening?including close-ups of glistening sweet-pea panna cotta and tempura oysters wrapped in beef carpaccio?that he took on his iPhone.
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