Updates when the kitchen receives something extraordinary from a farmer, fisherman, rancher, or forager that will appear on the current menu.
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.
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
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
Stay cool and come for a glass of rose and a light, righteous late summer meal. Or, order for takeout! We have a nifty online app that allows you to order – it’s 20% off your first online order through ChowNow.
or, download our smartphone app:
26th Annual Tomato Dinners
Tuesday through Friday, September 13-16, 2016
The late date for this year’s Tomato Dinners (we sometimes hold the event in August) is a result of 2016’s having been a bit cooler than normal. Chef Jonah says that the same moderate weather that made for our best beef ever, has caused a slightly late ripening date for certain varieties of northern California’s tomatoes (not that we haven’t had fabulous dry-farmed Early Girls and terrific Sungolds and cherries already).
Solanum lycopersicum – our beloved tomato, an edible nightshade berry which grows on a vine – has a long, complicated history. The subject of much debate since the Spanish found tomatoes being cultivated in southern Mexico (after having been brought from the Andes where they first grew, tiny and wild), it took the tomato centuries to be eaten widely in Europe as they were assumed to be poisonous. But over the years the tomato has become ubiquitous in myriad cuisines, and now, oddly, the world’s greatest producer of tomatoes is, by far, China.
As Chef Jonah Rhodehamel finds out which tomatoes, specifically, will be among those he chooses for our event, we’ll post particulars about our menu offerings on the Oliveto website.
We’re continuing to go through the two ethically-raised, grass-fed lamb that we received last week. Look for juicy, earthy roasts and sausages through the week and weekend! We look forward to seeing you for a glass of wine and a leisurely summer evening.
The summer is allowing us to perform wonders.
- Chef Jonah’s taking pigeon and baking it in salt, pairing it with farro, glossy roasted figs, Bianco di Maggio onions agrodolce, and poultry sugo.
Peppers are spiking the menu:
- we’re serving a summer tortelloni of house-made ricotta with Brentwood corn, blistered Padrón peppers, and mint;
- sweet Jimmy Nardellos are accompanying a salad of guanciale and and Charentais melon
We also have lamb! Magruder’s gracing us with two.
- We’ll have leg of lamb this weekend, and chops the next week.
We hope to see you for a glass of rose, a contorno of garlic-roasted Padrón peppers, and a dish of succulent lamb.
We are so passionate about tomatoes that we try only to feature them when they’re seriously good, and so we’ve been impatiently waiting for them to stun us. We pounced when we found these, from Oya Organics, at last Tuesday’s South Berkeley market.
Oya Organics is a small farm out of Hollister owned by Marsha Habib. Its tomatoes are everything tomatoes should be — succulent and sweet but not too sweet. Sungolds do well at Oya, and they are gracing our crudo of local albacore, avocado, Cherry Bomb peppers, and basil.
Chef Jonah is really on a roll — there’s so much on the menu to bowl you over these days:
- Salad of grilled Blossom Bluff stone fruit with house-cured guanciale, dill goat’s milk kefir, house-made Santa Rosa plum vinegar, and cured egg yolk
- Tortelloni of house-made ricotta with Brentwood corn, fines herbes, cured egg yolk, and squash blossoms
- Charcoal-grilled Paine Farm pigeon and boudin with braised radicchio, malted wheat berries, fig mostarda, and sugo
It’s a great time to come in.
Of course, with the first really good tomatoes, we’re thinking about our annual Tomato Dinners — dates coming soon.
We’re particularly excited about our cured meats these days. We’ve done salumi for years – before it became commonplace for local restaurants to have them – but while there’s lots of it around, it can be hard to find it made really well. Our current selection is particularly nice. Chef Jonah chose the pig himself on a farm tour through the southern midwest, where he stopped in at The Good Farm, a diverse farm in Topeka, Kansas, that specializes in heritage pigs prized in restaurants coast to coast. Looking for sizable hams and a decent amount of fat – though not too much – he chose an Old Spot, a historic breed from Gloucestershire, England.
The coppa he made from its whole muscles have been cured over the last 5-6 weeks, so it’s young and sweet – allowing you to taste more of the meat flavor. For comparison, the 24-month prosciutto we will be serving alongside has the consistency and flavor of cheese – rich and porky. Jonah finishes the platter with some swordfish, cured and smoked, and toscano, rustica, finocchiona, and morcilla; ciappa with lardo.
Stop on in. We’ll be having this salumi plate for some time, though the 24-month prosciutto will only be available for a short while.
Cucumber, jalapeño, fennel, mint, basil, almonds, golden balsamic, and olive oil are brilliantly combined for our charred strawberry gazpacho. Strewn with petal-like nibbles of strawberry and tiny cilantro flowers, it looks and tastes like a garden.
It’s just right for the warm days coming this weekend. Please drop in and refresh yourself with a crisp rosé and a cooling and beautiful bowl of soup.
At long last, gazpacho!