As the new year approaches, ambitious Dallasites are daydreaming of fresh slates filled with productivity and wellness. On Brand Hospitality’s debut of Café Olivia, which opened in October in the Fourteen5 office building, at the cusp of Dallas and Addison just off the tollway, reveals a place to do exactly that.
Café Olivia is a sun-drenched wellness oasis, thoughtfully designed for lingering conversations, unhurried mornings, and laptop-friendly productivity. While the North Dallas café is geared toward adults, its inspiration grew from On Brand Hospitality CEO Adrian Verdin’s experience as a girl dad. The restaurateur, who has two older sons, welcomed a daughter with his partner Torry Cray, On Brand Hospitality’s COO, two years ago. Olivia is one of the names the couple considered for their daughter. His journey as a father led him on a culinary exploration in curating protein-rich meals for his daughter and later, Café Olivia.
“I wanted to create something that was designed for young mothers that had wellness in mind,” Verdin says. “Olivia, to me, is the epitome of what the modern day woman is.”
Verdin and Cray envisioned an international, chef-driven menu guided by wellness. The seed-oil-free lineup takes inspiration by coastal cafés in Bali, Tulum, and Italy. Dishes are a rainbow of nourishment with sandwiches, entrees, salads, soups, sides, and desserts.
“We want people to come here and work on their computer, and park, and stay here for as long as they want—snack on food, have a matcha, have a coffee,” he says.
Open on weekdays for breakfast and lunch, Café Olivia feels tranquil, with a warm cream palette, comfy banquettes, and quiet nooks that invite deep focus. The café prides itself on serving sustainable, locally sourced food and craft coffee.
“Most coffee shops are mainly coffee, and they’ll give you a pastry or something, maybe an avocado toast, but that’s about it,” Verdin says.
Café Olivia goes above and beyond. International-leaning offerings include Oaxaca Mornings, an egg, chorizo, oaxaca cheese burrito made with chorizo from Richardson butcher Deep Cuts. It’s flavor packed and hearty, with pickled red onions, chipotle honey aioli, and potatoes. The Santorini bowl channels the Mediterranean with a mix of textures and colors, built with scrambled eggs, quinoa, greens, charred halloumi, sweet potatoes, tomatoes, kalamata olives, cucumbers, pumpkin seeds, and tahini.
The ingredients-first approach is powered by Dallas makers such as True Harvest, Jersey Girls Dairy, and Cedar Ridge Eggs. Pastries are created by the Village headbaker Yonathan Bustillo, and bagels come from Lewisville-founded Starship Bagel, which recently won the “Best Bagel” at New York BagelFest 2025.
The beverage program is fueled by espresso from Cultivar Coffee and pour-over beans from Morning Person, along with an 18-hour cold brew. Café Olivia is one of only two vendors in the area serving Morning Person.
“We don’t buy any of the pre-made syrup,” he says. Lavender syrup is made from fresh lavender, as featured in the Olivia latte made with house-made lavender oak milk, vanilla bean, and espresso.
The vessels in which the drinks are presented for dine-in guests were given just as much thought, served in soft-pink ceramics by Marcello Andres Ceramics.
Craft cocktails and a full bar are forthcoming. And, Café Olivia will soon open a second location in Downtown Dallas in January, with Plano and Frisco slated to follow.
Café Olivia, 14551 Dallas Parkway, Ste. 100, Dallas, cafeoliviatx.com
