Oceanic Dinners 2017 – Sand Dabs!

Oliveto’s Oceanic Dinners 2017
Scores of Different Fish, Crustaceans, and Mollusks

…Including Sand Dabs!

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

For 136 Years Jack’s on Sacramento St. served sand dabs to San Franciscans who loved the delicate flavor of this little, local flatfish. Fifty years ago (gasp), my father took me there as a special treat, and that’s when I had my first taste of what is now my favorite fish.

Capt. Steve Fitz of the Mr. Morgan (below) out of Pillar Pt. Harbor promises sand dabs for our oceanic dinners. His catchment method, the Scottish seine, and the sand dab’s behavior of schooling as a single species, make by-catch minimal and leave the sandy ocean bottom relatively undisturbed.

As for the bones—the reason ichthyoanginaphobics* don’t cook this delicious fish at home—removing them from an 8 ounce fish is all about expertise in preparing the fish for cooking. We’ve got that covered.

*people who are afraid of choking on a fishbone

– Maggie Klein

reserve online or call 510.547.5356

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:

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

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.

2017-09-12T15:46:28+00:00 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


2017-09-12T15:46:29+00:00 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

2017-09-12T15:46:29+00:00 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.

2017-09-12T15:46:29+00:00 April 13th, 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

2017-09-12T15:46:29+00:00 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.


Antipasti:  smaller items, salads, soup

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

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


Saffron chitarra with Dungeness crab, ’nduja, Meyer lemon, and mint
Potato gnocchi with whey-braised pork shoulder
Bucatini all’amatriciana
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


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

2017-09-12T15:46:29+00:00 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.

2017-09-12T15:46:29+00:00 March 8th, 2017|Coming up..., Events|0 Comments