Updates when the kitchen receives something extraordinary from a farmer, fisherman, rancher, or forager that will appear on the current menu.

The Oceanic Dinners 2017 Have Begun !

Tuesday June 27 through Friday June 30
Reserve online or call 510.547.5356

Our annual Oceanic Dinner series began last night, and the whole menu is just exceptional — a treasure chest of delicious things. Chef Jonah and the team have truly outdone themselves. Here is the completed menu.

Crudi (raw)
CRUDO of bigeye tuna (Hawaii, troll) with hazelnut milk, harissa verde, and pickled apple
Lightly torched king salmon (Monterey Bay, troll) with white peaches, green almonds, and Jalapeño pepper
CARPACCIO of house-smoked swordfish (Southern California, long line) with Sicilian pine nut salsa, new potatoes, and mint

Antipasti
Cold   Salad of Little Gem lettuces with bagna cauda, marinated
white anchovies (San Francisco Bay, purse seine), and Parmesan cheese
Salad of Dungeness crab (Half Moon Bay, trap) with braised kombu, yuzu-melon vinaigrette, and baby fennel
Savory CANNOLI of king salmon (Monterey Bay, troll) with mascarpone, salmon roe, and lemon verbena
Sardines (incidental catch from Monterey Bay, purse seine) in saor with Chanterelle mushrooms, marinated pole beans, and thyme
Salad of new potatoes, tuna (Hawaii, troll) ‘nduja, and mussels (Prince Edward Ilsand, farmed) with pickled ramp aïoli, green garlic, and mint
Soup:  ajo blanco–white gazpacho of almonds and garlic with
pickled mackerel (Boston, trap) and spring onions
Warm   Crochetta of baccalà (Spain, hook and line) and fried grass shrimp (San francisco Bay, skim net) with Calabrian chili aïoli, candied Meyer lemon, and basil
BRASATO of cod tripe (Spain, hook and line) and Cannellini beans with artichoke and hot pepper

Pastas
PARISIAN GNOCCHI with smoked trout (Idaho, farmed) and its roe, kefir, dill, and arugula pesto
ACQUERELLO CARNAROLI RISOTTO with squid ink, razor clams (Cape Cod, hand dug), and ricotta salata
LINGUINE with Dungeness crab (Half Moon Bay, trap), Meyer lemon, and Genovese basil
TORTELLI of lobster (Maine, trap) with Brentwood corn, mascarpone, and fines herbes
SPAGHETTI with sea urchin (Alaska, diver) carbonara
ORECHIETTE with sand dabs (Half Moon Bay, Scottish seine), garlic, Sicilian chili, and fennel pollen

Secondi
Fig leaf-grilled petrale sole (Ft. Bragg, trawl) with Costata Romanesco squash crema, Brent-wood corn, and squash blossom spumante
Olive-oil poached Alaskan sand halibut (long line) with Japanese eggplant purée, haricots verts, and cherry tomatoes
Charcoal-grilled octopus (Spain, trap) with black-eyed peas, peperonata, and salmoriglio
CIOPPINO of rock cod (Ft. Bragg, hook and line), clams (Washington, farmed), mussels (PEI, farmed), and squid (Monterey, purse seine) with saffron aïoli and grilled crostino
Charcoal-grilled California white sea bass (San Pedro, hook and line) alla livornese with roast fennel and Bianco di Maggio onions
Charcoal grilled lobster (Maine, trap) and chicken SAUSAGE with celeriac crema, golden Romano beans, and salsa verde

 Dessert (featured)
Geléefish: crème fraîche panna cotta with apricot-orange gelée, meringue sea creatures, and dried seaweed

The menu is offered à la carte.
We hope you’ll join us.

Reserve Online or Call 510.547.5356

The Menu for Oceanic Dinners 2017 Takes Form

Pacific Razor Clams
Image courtesy of Tom Collins

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

Below is Chef Jonah’s menu for Oceanic Dinners, nearly completed. A few items will of course, at the last minute, be replaced by some unanticipated catch. And then with this week’s preliminary preparations of the dishes, some changes will ensue, as new ideas are incorporated.

Crudi (raw)
Crudo of bigeye tuna with hazelnut milk, harissa verde, and pickled apple
Lightly torched king salmon with white peaches and jalapeño
Crudo of charred bonito with Santa Rosa plums, malted wheat berries,
green coriander, and bottarga
Carpaccio of house-smoked swordfish with Sicilian pine nut salsa, new
potatoes, and mint

Antipasti
Salad of Dungeness crab with braised kombu, yuzu-melon vinaigrette,
and baby fennel
Local sand dab in saor with Chanterelle mushrooms
Crochetta of baccalà with Calabrian chili aïoli
Savory cannoli of king salmon with mascarpone, salmon roe, and lemon
verbena
Brasato of cod tripe and Cannellini beans with artichoke and hot pepper
Soup:  ajo blanco–white gazpacho of almonds and garlic with pickled mackerel
and spring onions

Pastas
Parisian gnocchi with smoked trout and its roe, kefir, dill, and arugula pesto
Acquerello Carnaroli risotto with squid ink, razor clams, and ricotta salata
Linguine with Dungeness crab, Meyer lemon, and Genovese basil
Tortelli of lobster with Brentwood corn, mascarpone, and fines herbes
Spaghetti alla carbonara with sea urchin

Secondi
Fig leaf-grilled petrale sole with Costata Romanesco squash crema, Brent-
wood corn, and squash blossom spumante
Olive-oil poached Alaskan halibut with Japanese eggplant purée
Charcoal-grilled octopus with black-eyed peas, peperonata, and salmoriglio
Cioppino of local fish and shellfish with saffron aïoli and grilled crostino
Charcoal-grilled pancetta-wrapped sardines alla livornese with roast fennel
and Bianco di Maggio onions

Without the assistance and support of Tom Worthington of Monterey Fish Market, a sea-based event as ambitious as this one would be impossible. Founded nearly 40 years ago by Paul Johnson, Monterey Fish’s decades of experience and unyielding commitment to sustainable fishermen enable it to source fresh, sustainably caught fish from great distances as well as locally. As the people who talk both to fishermen and chefs daily, Monterey Fish has also acquired enormous collective knowledge
on cooking fish.

So thanks to Tom and the team at Monterey Fish, Oliveto’s Chef Jonah Rhodehamel can source this incredible variety of seafood and gather any information he needs, to put together the above, nearly completed, menu. They’re the reason why, on June 27, the most amazingly fresh, beautiful fish available will be delivered, glistening, to our back door.

Tom Worthington
Image courtesy of SF Weekly

Reserve Online or Call 510.547.5356

To Whet Your Appetite… A Few Menu Items For Oceanic Dinners, 2017

Atlantic bonito, Sarda sarda

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

The Menu is still in the planning stages, but here are a few items that will be among Chef Jonah’s offerings.

Antipasti
Crudo of charred bonito with Santa Rosa plums, malted wheat berries,
green coriander, and bottarga
Savory cannoli of king salmon with mascarpone, salmon roe, and
lemon verbena
Carpaccio of house-smoked swordfish with Sicilian pine nut salsa, new
potatoes, and mint
Brasato of cod tripe and Cannellini beans with artichoke and hot pepper

Pastas
Fungo with smoked shad, English peas, and mint crema
Spaghetti alla carbonara with sea urchin

Secondi
Cioppino
Charcoal-grilled pancetta-wrapped sardines alla livornese with roast
fennel and Bianco di Maggio onions

reserve online or call 510.547.5356

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:

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

Late Summer in the Rosticceria

jeanette-oliveto

 

Downstairs in the rosticceria, our cafe sous chef Jeanette Boone Ramirez has been concocting some insanely good things for our dinner menu, perfect for this warm spell.

Look for:

Stuffed eggplant with bell pepper, onion, goat cheese, and zhoug
Vegetarian cannelloni – with onions, corn, Maitake mushrooms, and Parmesan cheese
Chicken ghormeh-sabzi with celery leaves

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.

Click Here to Order Takeout 

or, download our smartphone app: 

text “oliveto” to 33733

26th annual tomato dinners to begin September 13

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).

So mid-September bodes best for the over-all peak in ripe-tomato availability, and promises the best selection from our long-time friends at Dirty Girl, Riverdog, Full Belly, Blue Egg, et al.

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.

reserve online or call (510) 547-5356

 

August 15th, 2016|Coming up..., Kitchen Notes, This Just In|0 Comments