Oceanic Dinners Announced Tuesday – Saturday, July 9th through 13th

oliveto-oceanic-dinners-2019

Preparations in the kitchen have begun.

 

Oceanic Dinners Announced Tuesday – Saturday, July 9th through 13th

Our Oceanic Dinners will begin in a little less than a month, and because many of our customers—pescatarians and pescaphiles alike—make plans around these very special dinners, we’re announcing the dates now.

This event is the most exciting, and challenging, of our special dinners.  Working with Monterey Fish Market’s Tom Worthington, Chef Brian Griffith’s task is to narrow down Tom’s offerings (insofar as he can predict exactly what  will be available a month from now) from fisheries near and far, which include sustainably harvested fish and seaweeds, mollusks and crustaceans, and imagine dishes that display and bring out what is remarkable about each of these exquisitely fresh sea organisms.  A daunting task, but one that excites not just Brian but the whole kitchen.

Details and menu will follow.

Reserve Online or Call 510.547.5356

Oliveto.com

2019-06-23T16:47:48-07:00June 23rd, 2019|Coming up...|0 Comments

Introducing Chef Brian Griffith

oliveto-chef-brian-griffithSeveral weeks into his new position, Chef Brian is ready for his announcement.  He’s happy with his new menu, as are we.  We’re ready!  Come in this weekend, raise a glass with us, say hello.

 

Introducing Chef Brian Griffith

For the past two years Chef Brian Griffith has been helping manage the Oliveto kitchen as Sous Chef—gaining a deep understanding of our largely Italian and California-Italian menu, and getting to know the sources particular to northern California farming for the best produce and meats, as well as Monterey Fish’s unsurpassed sustainable wild fish.  His illustrious CV, which lists Table 6, Denver, Carlyle, Portland, and Kadeau, Copenhagen (renown two-star Michelin restaurant), expands the roots of his native Tennessee.

So when long-time, and exceptional, Oliveto Chef Jonah Rhodehamel felt it was time for a life change, we were deeply gratified and excited that Griffith would accept the position of Oliveto Executive Chef, and the challenge of refining and creating his own direction for our kitchen.
What we anticipate, and are already experiencing, from Chef Brian’s kitchen:

—A better balance of vegetables, meats, fish, and grains on the menu.

—A deeper examination of the possibilities the diverse produce available from local regenerative farmers offers.

—A deeper examination of butchering, curing, and cooking with heritage breeds of animals.

—Expanding the already exciting pasta offerings on our menu with our dedicated pasta maker, and widening the boundaries of traditional pastas.

~~~~~~~

At a time when serious diners in the Bay Area—and indeed in much of the world—are developing broader palates and more philosophically diverse directives as to what they eat, Brian has been considering how to make the myriad Italian culinary techniques fit happily on a balanced, creative menu, pleasing to both the traditionalist and the curious, demanding new eater.

2019-06-23T16:50:36-07:00June 23rd, 2019|Coming up...|0 Comments

Valentine’s Day Menu–2019

      MENU FOR VALENTINE’S DAY  2019

Stuzzichino: Parmesan cheese gougèreswith Perigord truffle mousse
Consomméof Liberty Farms duck
~or~
Antipastoof Maine lobster with blood orangegelée, fennel, andfines herbes
Acquerello Carnaroli risottoof Black Trumpet mushrooms and
Perigord truffle
~or~
Ravioliof sunchoke and beets withvin santo, apple, and 108-month-agedParmigiano Reggiano cheese
Pan-roasted black sea bass with celeriac, Lacinato kale, and Osetra
caviar spumante
~or~
Roast Liberty Farms duck with Perigord truffle sausage, barley,
Seville orange, and sugo
Dessert selections tba

95. per person
A 20% pre-tax Service Charge will be added.

Dinners from Sicily-Menu

Menu for Sicilian Dinners
January 29 through February 1, 2019

For our Dinners from Sicilly, Chef Jonah has been looking for a balanced menu between the simplicity and comfort of food from the street, and the complexity and refinement of food from the home, both modest and grand.  Here’s what he came up with.

Menu for Sicilian Dinners
January 29 through February 1, 2019

Antipasti
Sierra mackerel alla stimpirata
Salad of winter citrus with Castelvetrano olives, pistachios, and wild oregano
Sausalito Springs watercress with Chanterelle mushroom conserva, sherry vinegar,
and walnut brittle
Goat spitini with marinated olives
Cured and smoked swordfish with winter vegetable caponata
Soup:  zuppa di ceciwith cipolline onion agrodolce

Primi
Rigatoni with cauliflower, pine nuts, and raisins
Spaghetti with sea urchin
Pasta grattata with Delicata squash and ricotta
Potato gnocchi with ragù alla salsiccia
Tagliolini with white anchovy, garlic, chili, and bottarga di muggine
Ravioliof ricotta and mint with walnut pesto

Secondi:  grills, sautés, roasts, and rotisserie
Grilled tuna sausages with tomato-braised escarole, fennel, and breadcrumbs
Red-wine-braised duck leg with polentaand rapini
Pistachio-crusted monkfish with braised Treviso radicchio and Seville orange marmellata
Spit-roasted goat with Yukon Gold gratin and salmoriglio

Contornocanederli of braised goat with fiore sardopecorinocheese

Desserts: to come

Dinners will be from an a la carte menu, pricing will be similar to our daily menu.

New Year-bring it on

We all deserve a New Year,

bring it in with us.

Photo Credit: Nicolas Raymond

New Year’s Eve 2018

New Year’s Eve 2018 Menu

Stuzzichino:  Chanterelle mushroom soup with Perigord
truffle crema

Salad of Dungeness crab, winter citrus, and avocado
~or~
Hudson Valley foie gras torchon with huckleberries and
spiced crostone

Acquerello Carnaroli risotto of 101-month aged Parmigiano
Reggiano cheese and roast poultry sugo
~or~
Tortelloni of fontina alla valdostana with candied walnuts
and Perigord truffle honey

Roast Bandera quail with Kabocha squash, radicchio,
pomegranate, and old aceto balsamico

Pancetta-wrapped wild venison loin with parsnip crema,
cranberry confitura, and juniper
~or~
Pan-seared big eye tuna with Hachiya persimmon, fennel,
radish, and golden beets; pine nut salsa

Desserts, to be announced
Vegetarian options will be available


Jonah’s prix fixe dinners are exquisite, perfectly balanced, properly portioned, and delicious.

Prix fixe menu—Five course, early seating  5:00 to 6:30 • $ 90.
Six course, late seating 7:45 to 9:15 •  $ 135.

Consider giving an Oliveto Gift Certificate – they make wonderful gifts.

RESERVE NOW

Online or Call 510.547.5356

It’s been 32 Years

It’s been 32 YearsStill committed to:

HONEST INGREDIENTS • COOKING with SKILL and DEDICATION • FRESH THINKING.

Come by on Sunday December 16th, say hello and have a toast with us for Oliveto’s Anniversary.

Bob & Maggie

New Year’s Eve 2018

You’ll find one of Chef Jonah’s brilliant prix fixe menus, this year will include:

– Chanterelle mushroom soup with Perigord black truffles
– Pancetta wrapped venison loin
– a crab salad

Early seating 5:00-6:30 — $90
Later seating 7:45 to 9:15 — $135

Full menu next week.

Consider giving an Oliveto Gift Certificate – they make wonderful gifts.

Maggie during Oliveto’s construction

RESERVE NOW

Online or Call 510.547.5356

2018-12-05T17:11:12-08:00December 5th, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments

The Buffalo is Outstanding — More through the weekend

The Buffalo is Outstanding

More through the weekend

Reserve Now

Maggie and I joined Mac Magruder, his daughter Grace and son-in-law Kyle for the buffalo dinner last night. It was also Mac’s first taste of the buffalo, as he’s just started raising them hoping to sell to restaurants. We were all very pleased. We had:
The buffalo crudo alongside Mac’s beef crudo: both delicious,
buffalo is milder and sweeter.

The pasta—Malloreddus with whey-braised Magruder
bison short ribs: Also great.

and the true test…

Bone-in Magruder bison rib chop with Chanterelle mushrooms, D’Anjou pear, sunchoke crema, and saba: By all accounts (every diner in the restaurant) the rib chops were sweet, tender, delicious and perfectly grilled.

Conversation was also first rate, though Mac has plenty to worry about.

They were afraid that they could loose the whole herd to pneumonia due to the Paradise fire smoke. Cattle and particularly sheep are susceptible.

And then for major long term angst, we learned about the Potter Valley Water Project. A portion of the Eel River is diverted to headwaters of the Russian River in Potter Valley via a scheme known as the Potter Valley Project. The Sonoma County Water Agency draws drinking water from the Russian River for sale to several hundred thousand residents of Sonoma, Mendocino, and northern Marin counties. Santa Rosa’s Laguna Wastewater Treatment Plant treats sewage from several communities to tertiary standards and returns some of it to the river by way of the Laguna de Santa Rosa. This entire water system is up for sale—a deal that could not only devastate Mac’s Potter Valley, but also impact Mendocino, Sonoma and Northern Marin Counties. It’s a very big problem.  https://www.pottervalleywater.org

Despite impending calamities, we had a great night.  

A few of these chops left tonight. We’ll then be moving into New York steak cuts of the Buffalo.

Mac Magruder demonstrates proper technique

RESERVE NOW

Online or Call 510.547.5356

2018-11-29T17:28:00-08:00November 29th, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments

Magruder Ranch Buffalo

Magruder Ranch Buffalo

On the menu this Wednesday 11/28 through the weekend

Reserve Now

We won’t know the specific cut of meat available until each night.

This Wednesday and through the weekend, we’ll have Mac Magruder’s Buffalo on the menu. Mac has a few of these animals, and is experimenting to see whether people like them, and if they will work out for restaurants. Reports are that the meat is a bit sweeter than beef, and healthier. We’ll have several items on the menu to judge it with:

Crudo of buffalo top round with parsnip, black garlic and juniper

Pappardelle with whey braised short rib and and ricotta salata cheese

Wood fire grilled cut of buffalo

Mac and family will join us for dinner on Wednesday, so come by and say hello.

RESERVE NOW

Online or Call 510.547.5356

2018-11-27T17:13:39-08:00November 27th, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments

Tales from the Truffle Trade – Chapter 4

Tales from the Truffle Trade – Chapter 4

Dinners NEXT WEEK November 13 to 17, 2018

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Back in 2010 we had an exceptional year—big beautiful truffles in abundance, and at a good price. On the Sunday before our dinners, I was still near Sienna, happy with the haul I’d be taking home tomorrow. Then I got a call from Denise Sacchini, Giorgio’s daughter, saying that there was one more truffle I needed to buy. It was a huge 604 gram truffle. I’d seen giant truffles on display at truffle fairs, but never anything this size. It’s the size that a Hong Kong restaurant owner would buy for tens of thousands of dollars to get his picture in the paper. I declined, respectfully. Denise persisted. I thought I had all I needed, and it didn’t have that kind of value to Oliveto, though it was offered at a very reasonable price. I called Maggie, and she thought I was nuts to pass on it, so I agreed. When it came in from the field, it was beautiful, though not particularly fragrant.

Here it is, our 604 gram truffle. Found in the south of Tuscany, near Chiusi, with Denise Sacchini.

Our truffle had been missed by two hunters earlier that day, but was found deep underground by a young dog named Jeny. To my great honor, Jeny was the daughter of a truffle dog named Bob, and Bob was named after me 12 years earlier. He is the 6 week old puppy in my pocket in this video of Giorgio. And while Bob was lazy and proved disappointing as a truffle dog he had good genes. His mother, Jeny Sr., also in the video, was a prize winner. It took over an hour for the truffle hunter to dig this truffle out. Giorgio and his family had become very good friends of ours, and they thought I should have this truffle.

I could have driven to Alba, sold the truffle and made enough to buy a car, but Sunday night I drove to my regular pre-flight hotel in Milan. I became well known there for all the smells. In a marble bathroom, I’d clean the truffles all night, 12 pounds, so they’d pass Agricultural inspection at SFO when I arrived on Monday. By Tuesday night, our 604 gram truffle had bloomed with an extraordinary fragrance. It took an exceptional dog to find this adolescent so deep in the ground.

We want Truffle Dinners at Oliveto to be fun. Truffle Dinners aren’t exactly fun at $25 per gram in a stuffy dining room. We find that at $7-$8 per gram you can still have some fun. Once we have our truffles in hand on Monday we’ll put out the final menu and report on their condition and price.

In case you missed them: Truffle Tales #1Truffle Tales #2Truffle Tales #3, & the preliminary Truffle Menu

RESERVE NOW

Online or Call 510.547.5356

2018-11-09T17:11:46-08:00November 9th, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments

This Just In: Truffle Menu 2018

Announcing: The Truffle Dinners Menu

November 13 to 17, 2018

Reserve Now

Tentatively – possibly – maybe – our truffles will be inexpensive, in the $7-8 per gram range. White truffles are shaved fresh by request and would be delicious on most of the dishes below. Also available is the ultimate experience of white truffles mortared in new olive oil and slathered on meat. Black truffles and wild mushrooms are integrated into the menu, as they are best served cooked.

Chef Jonah with white truffles from an earlier year

Dinners For Truffles & Wild Mushrooms 2018

Antipasti:  smaller items, soup, salads
Cold
Parfait of Hudson Valley duck liver, pistachios, black truffles, and huckleberries
Crudo of Magruder beef with capers
Salad of shaved Brussels sprouts with bagna cauda, lemon, and Grana
Padano cheese
Garden lettuces vinaigretteWarm
Sformatino of Chanterelle mushrooms with ricotta salata fonduta
Braised leek and Pecorino cheese tart with persimmon-truffle vinaigrette
Croque monsieur” of house-cured culatello and Fontina Val d’Aosta cheese with frisée
and egg yolk
Soup:  vellutata of sunchoke, chestnut, and apple with Calvados-black truffle crema

Primi
Tajarin al burro
Raviolo of house-made ricotta, Parmesan cheese, and farm egg yolk with brown
butter, sage, and old aceto balsamico
Tortelloni of Caseificio Tosi Gorgonzola cheese with Pink Lady apples and spiced
hazelnuts
Agnolotti dal plin
Potato gnocchi with wild mushroom ragù
Maltagliata with chicken liver and Madeira ragù

Secondi:  grills, sautés, roasts, and rotisserie
Spit-roasted porchetta stuffed with figs and wild mushrooms, with Floriani red flint
corn polenta and braised radicchio
Charcoal-grilled Magruder beef with braised Savoy cabbage, wheat berries,
and Gorgonzola crema
Liberty Farms duck breast with black Futsu squash, chestnuts, pomegranate, and
Brussels sprouts; old aceto balsamico
Pan-roasted black cod with Black Trumpet mushrooms, Lacinato kale, and celeriac
 crema; truffle salsa
Roast Black Futsu squash with wild mushroom and root vegetable medley, fonduta 
    Val d’Aostana, and cured egg yolk

Menu is à la carte – pricing is comparable to our daily menu

RESERVE NOW

Online or Call 510.547.5356

2018-11-06T16:22:21-08:00November 5th, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments