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Oceanic Dinners 2017

Oceanic Dinners 2017:
Oliveto’s Yearly Culinary Sea Fever

Tuesday June 27 through Friday June 30
reserve early online or call 510.547.5356

Last week, the initial meeting between Tom Worthington of SF-based Monterey Fish Market and Chef Jonah and Sous Chefs Antoine and Brian took place in our dining room.

In under an hour Tom described much of what the chefs needed to know about the sustainably caught or harvested fish, crustaceans, mollusks, and so on that will be available to them at the end of June so they can start to plan their menu.

Jonah et al. change our menu often, so our dishes never lose their freshness. But these dinners will give them the chance to use scores of exceptional fish, the best available in the world, and create something uniquely special and exciting for our diners as well as satisfying and fulfilling for themselves.

Here is the preliminary (understandably incomplete—the oceans are unpredictable) list from which they’ll build a menu:

Anchovies
Alaskan halibut
Octopus (local and Spanish)
Albacore (possibly)
Stripers
Lingcod
Crab
Bonito
Tuna
Shellfish—mussels, Manila clams, razors (and more, probably)
Uni (possibly)
Black sea bass
Scallop
Mackerel, Sierra and Boston
Coon-stripe shrimp
Abalone (little guys)
Shad roe—Connecticut R. or Columbia R.
Sand dabs (possibly)
Monkfish and livers
Swordfish
Eels–possible
King salmon
Tuna blood line
Grass shrimp
Spot shrimp
Caviar

We’ll send updates (and factoids) to keep you informed about Oceanic Dinners 2017 as the event takes form.

reserve online or call 510.547.5356

We request a credit card to hold your reservation.

This Just In: Maryland Blue Softshell Crab

Get crabby.

There’s a sweetness and a delicate texture to Maryland blue crabs that simply can’t be compared to our Dungeness, so we’re indulging ourselves with an East Coast summer treat. We’re battering and frying these small, yet oh-so-tasty crabs and serving them with a romesco verde, frisee, and almonds.

Come in, enjoy the summery sunlight coming through our windows, and eat something absolutely rare and delicious.

reserve online or call 510.547.5356
We request a credit card to hold your reservation.

May 11th, 2017|Coming up..., Events, This Just In|0 Comments

Improving Home Viewing of Warriors Games

Yes, yes yes, some of us do want to get home and watch the Warrior’s Playoff games, AND have a decent meal without the fuss.

Last year we began our Rosticceria menu in the café for dinner. Roasted, ethically-raised meats, completely satisfying lasagna (meat and veg,) great sides, and in the quietest way imaginable, we got an App for take-out.

We thought this was a good opportunity to make mention of the Rosticceria and our Oliveto App. App use is not restricted to watching Warrior’s games, other sports, nor most other activities.

Your first online order is 20% off!
To download our mobile app:
text “oliveto” to “33733”
View our downstairs rosticceria menu

 

May 4th, 2017|Coming up..., Events, This Just In|0 Comments

Fleeting Spring Pastas

Our pastas are always exquisite, but our handmade cappelletti of English peas, mint, and ricotta with house-cured lonza, ramps, and Pecorino cheese has completely won us over. Capelletti is a classic pasta from the region of Romagna, shaped like little hats, and originally served to royalty in the 1550’s. Also on the menu: English pea gnocchetti with Dungeness crab, English peas, and chervil.

Now is the perfect time to savor the spring bounty, while you can.

Reserve online or call 510.547.5356

April 21st, 2017|Coming up..., This Just In|0 Comments

Artichokes and Ramps

You know that it’s spring when artichokes and ramps — those garlicky, pungent wild onions — are in.

Right now, our contorno of grilled artichokes with burnt Meyer lemon aïoli, breadcrumbs, and grilled-ramp salsa is particularly fetching — stop in soon for a glass of rose and a bite of the best of spring.

Reserve online or call 510.547.5356.
We request a credit card to hold your reservation.

April 13th, 2017|Coming up..., Events|0 Comments

Exquisite Trout

Right now, we’re serving this wonderful trout with white asparagus crema, English peas, grilled green onion, and verjus spumante! Come on in and taste some really good fish.

Reserve online or call 510.547.5356
We request a credit card to hold your reservation.

 

April 6th, 2017|Coming up..., Events|0 Comments

We Do Vegetables Too.

Photo by Jeff Kubina Flickr/Creative Commons

As chef Jonah is on a trip to Italy, our fantastic sous chef, Antoine Steele, is bringing some artful new lovelies onto the menu this week. His Torta pasqualina, a traditional Easter dish, is particularly special, made with Yellowfoot mushrooms, fava greens, and housemade ricotta with toasted hazelnut salsa and old aceto balsamico. Torta pasqualina is usually made with puff pastry — Antoine’s using phyllo instead, giving it a spanakopita-like twist.

Other goodies: we have a gorgeous cruda of Magruder beef with charred spring onion, green garlic, Castelvetrano olives, Calabrian chili aioli, and crostino; our ravioli of pork sugo with grilled octopus, Ceci beans, and pimentón is another winner.

Our menu is jumping with spring flavors — stop by for a bite and a glass of wine!

Reserve online or call 510-547-5356

March 31st, 2017|Coming up..., Events|0 Comments

The Menu for Whole Hog Dinners

Whole Hog Dinners
Tuesday, March 14, through Friday, March 17

Each year, we do something a little different from previous years for our Whole Hog Dinners. This year, Chef Jonah Rhodehamel will be roasting a different breed of pig, each from a different farm, every night of the event in our Cuban-style La Caja roasting box, which, using indirect heat, produces delectable, juicy, smoky meat of incomparable flavor, texture, and moisture.

Jonah will be serving, alongside that extraordinary offering, a pork menu which he will serve concurrently with menu items from our end-of-winter, non-pork fare.

MENU

Antipasti:  smaller items, salads, soup

Cold
Affettati misti: mortadella, spicy coppa, lonza, and culatello
Coppa di testa
with swordfish “tonnato

Warm
Fritto of pigs’ ears and tails with oyster aioli
Poached farm egg on frisee with house-cured bacon and stone-ground mustard
Terrine of pork trotters
Crochetta of house-cured salt cod with salame piccante and gribiche
Soup: vellutata of Cannelloni beans and pork rind with Sinese pepper and wild Sicilian fennel

Primi

Saffron chitarra with Dungeness crab, ’nduja, Meyer lemon, and mint
Potato gnocchi with whey-braised pork shoulder
Bucatini all’amatriciana
Pappardelle
with pork sugo and shaved cured pig’s heart
Ravioli of mortadella with Dijon mustard, asparagus, and egg yolk

Secondi:  grills, sautes, and rotisserie

Cuban-style La Caja-roasted whole pig each night
Tues: Cinta-Berkshire pig, Front Porch Farm, local. Wed: Red Wattle pig, Lazy S, Kansas. Thurs: Berkshire pig, Newman Farms, Missouri. Fri: Berkshire cross pig, Devil’s Gulch Farm, local.

Tasting of pork sausages:  boudin blanc, boudin noir, and Toscano with sauerkraut and spaetzle
Petrale sole “saltimbocca” with Yukon Gold potatoes, Bloomsdale spinach, and capers
Contorno: fritto of artichoke and Brussels sprouts with pork fat aioli and Meyer lemon

Dolci

Sundae: vanilla bean ice cream, caramel sauce, almonds, whipped cream, and bacon crumbles
Devil’s food chocolate cake with chocolate ganache and candied pancetta

Plus delicious seasonal, pre-spring, non-porcine desserts

Reserve online or call (510) 547-5356

March 10th, 2017|Coming up..., Events|0 Comments

Winemaker’s Dinner with Paitin Barbaresco

Winemaker’s Dinner with Paitin Barbaresco

With Giovanni Pasquero-Ella, March 9, 2017
Paitin Barbaresco “Serra” 2012

The ever-wonderful Giovanni Pasquero-Elia of Paitin will be coming to Oliveto tonight. He will be pouring a lively Barbaresco “Serra” 2012.

We know it’s short notice, but Giovanni is a sweet person, and we love when he comes to talk and taste wine during dinner service. Giovanni, with his father and his brother, runs the estate that their ancestor, Benedetto Elia, purchased in the 18th century. The estate is situated entirely in Serraboella south and east of Neive, and has been selling wine labeled Barbaresco since 1893.

Please come and enjoy the spring weather and the Nebbiolo! Much of our menu goes perfectly with this grape.

Reserve online or call 510.547.5356.

March 8th, 2017|Coming up..., Events|0 Comments

Lazy S Farms’ Beefy, Buttery Red Wattle Pork

 

Whole Hog Dinners, March 14-17, 2017
Reserve online or call 510.547.5356

Lazy S. Farms is a 200-acre spread in Cloud County, Kansas owned by Larry and Madonna Sorell. Since the 1970s, they’ve been farming and raising several heritage breeds, including Red Wattle Hog, a species that is now part of the Slow Food Ark of Taste.

Because of their docile tempers, Red Wattle Hogs were once popular amongst small, independent farmers, but they fell out of favor as farmers sought pigs with a high enough fat content to provide soap and lard. They roamed the hills of Eastern Texas and were hunted to near extinction, when H.C. Wenger found a herd foraging wild in a Texas forest. Robert Prentice found a similar herd five years later. By 1999, there were still only 42 registered Red Wattles in the country. When Larry decided to come out of retirement to raise these hardy pigs for Heritage USA, he drove 18,000 miles over 3 to 4 months in search of pure stock to start his herd. It is in major part due to Larry and Madonna’s work that the breed is no longer considered endangered, and is listed as threatened by the Livestock Conservancy.

Red Wattle Hogs are named such because of two small wattles at either side of the ruddy pig’s neck. Its meat is juicy and tender, and is sometimes described as sweet and buttery. Others have called it beefy.

We’re looking forward to honoring this breed as part of our Whole Hog Dinners. We hope to see you then!

Our Whole Hog Line-up:

A whole pig will be roasted each night. We’ll be sharing the full menu later this week!

March 14 (Tuesday) – Cinta-Berkshire from Front Porch Farm
March 15 (Wednesday) Red Wattle from Lazy S Farm
March 16 (Thursday) – pure Berkshire from Morgan Farm
Friday 17 (Friday) – Berkshire cross from Devil’s Gulch

Reserve online or call 510.547.5356

March 8th, 2017|2015, Coming up..., Events|0 Comments