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Olivier's Restaurant Review: The occasional meal at Olivier’s is a pleasant trip back to visit an “old friend.” The food is consistent and service is satisfactory, if not as sharp as it should be. Traditional Creole dishes, such as shrimp Creole and crawfish etouffée, are the reason to dine at Olivier’s. Can’t decide? Try the “Taster’s Platter,” featuring fish, shrimp, oysters, crab and salmon cakes, and the house Creole gumbo. Decades of perfecting preparations show in some of the more complex dishes, such as the roasted honey-glazed pork medallions, served with a spicy pineapple-plum mint sauce. Olivier's is one of the few New Orleans restaurants where you may order a good Creole rabbit entrée, a staple of old Creole cooking. Desserts are satisfying, if not revolutionary. Look for local favorites such as bread pudding, bourbon pecan pie, peach cobbler and cheesecake. The wine list, international in scope, covers the necessary bases, but could be enhanced with additional selections, such as a rosé, which would be ideal with many of these dishes. Most diners will find a bottle to complement their meal.