Aged Wines, Truffle Prices, and Truffles for Home

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Truffles Prices Are In

We hate it when we’re shaving $12/gram truffles at our dinners. We’ve long rejected the common $14 to $20/gram approach. It’s not as fun.

But because these dinners are something of an institution, and diners come in ready to have at them, we sell a lot of truffles. And, we can bring the price down.

We’re happy to share the good news: truffles will be a somewhat modest $8 per gram for our Truffle Dinners. You can also purchase them to take home — email us (shelley@oliveto.com) if you are interested!

Pre-Order Aged Wine for Truffle Dinners

We were really blown away by these very well aged wines from our recent Bruno Giacosa dinner. These aged Barolos and Barbarescos are the very best wines to drink with white truffles, as they come from the same region of northern Italy. Delicious, profound, and utterly stunning,  the following are currently available from our collection:

Barbaresco, Santo Stefano, Giacosa 1979 — 425.
Barbaresco, Asili, Riserva Giacosa,  2000 — 650.
Barbaresco, Bricco Asili, Ceretto, 1985 — 270.
Barbaresco, Podere del Pajore, Giovanni Moresco, 1979 — 295.
Barbaresco, Montefico, Riserva Produttori, 1978 — 240.
Barbaresco, Asili, Riserva Produttori del Barbaresco, 1982 — 330.
Barolo, Villero, Giuseppe Mascarello, 1978 — 320.
Barolo, Ceretto Brunate, 1978 — 425.

**These must be purchased in advance, so we can prepare them and let them breathe for 6-8 hours before your dinner. In order to arrange for one of these spectacular wines, please email Shelley@oliveto.com. **

 

November 14th, 2016|Coming up..., Uncategorized|0 Comments

The Menu for Next Week’s Truffle Dinners

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Tajarin al burro.

We’re eagerly awaiting next Tuesday, when Truffle Dinners begin, the alluring scent of truffles floats through the air, and throughout the room little swoons can be heard from rapturous diners, as Chef Jonah’s menu for this dinner is always heavenly. It will be a delicious comfort after this week’s sad news.

Truffle prices are soon to come, which we think will be moderate — we’ll keep you posted!

Dinners for Truffles & Autumn Mushrooms
November 15-19, 2016

MENU

Antipasti and salads

COLD
Carne cruda of Magruder beef ricotta salata and shaved, truffled egg yolk
Salad of shaved Brussels sprouts, bagna cauda, Parmesan cheese, and breadcrumbs
Salad of roast autumn vegetables with Delicata squash and pistachios
Crudo of bay scallops with Hachiya persimmon, crispy lardo, and Moroccan olives
Garden lettuces vinaigrette

WARM
Crostino of fonduta Val d’Aostana
Sformatino of Porcini mushrooms and Parmesan cheese
Salad of warm lamb’s tongue, crispy sweetbreads, and Marble potatoes with black
truffle vinaigrette
Soup: vellutata of cauliflower and celeriac with brown butter and hazelnut pesto

Primi
Tajarin al burro
Duck egg raviolo with brown butter, fried sage, and Parmesan cheese
Agnolotti dal plin of rabbit and Fontina Val d’Aosta
Tortelli di zucca with Amaretto butter and spiced pumpkin seeds
Acquerello Carnaroli risotto with Castelmagno cheese and roast poultry sugo
Ravioli of parsley root and bone marrow with cured truffled egg yolk
Whole grain Desert King Durum trompetti with wild mushroom ragù

Secondi
Butter-poached Maine lobster with roast Kabocha squash, Swiss chard, and brandy
spumante
Cauliflower two ways: budino and “couscous” with Pecorino cheese fonduta and a
poached farm egg
Charcoal-grilled, dry-aged Magruder ribeye with wild mushrooms, roast garlic crema,
and sugo
Charcoal-grilled Paine Farm pigeon with Yukon Gold potato purée, Walla Walla onion
agrodolce, and walnut salsa
Charcoal-grilled chicken boudin blanc with Savoy cabbage, barley, and poultry sugo
Spit-roasted pork loin involtino of hazelnuts, sage, and nettles with Floriani red flint corn
polenta, Nantes carrots, and green peppercorn sugo

November 10th, 2016|Coming up..., Events, Uncategorized|0 Comments

All This Beauty: Hamachi and King Salmon

 

 

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Hamachi crudo. 

There are lots of gorgeous things on the menu, and these two dishes are particularly stunning. For the next few days, we’ll be having:

  • Crudo of Japanese hamachi, with hazelnut milk, lightly fermented cucumber, pickled green apple, harissa verde, and fennel flowers
  • Pan-roasted king salmon with fall vegetables. Last Sunday, it was accompanied by fennel purée, broccoli di ciccio, fregola di Sardo, and preserved lemon-fennel pollen salsa verde

These will be available for the next two nights or so, until they run out — we’re at the tail end of Alaskan king salmon season just now.

Stop on by! We’d love to see you.

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King Salmon. Photo by Joan Benney

 

October 4th, 2016|Coming up..., Events, Fall, Uncategorized|0 Comments

Late Summer in the Rosticceria

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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

The Menu for our 26th Annual Tomato Dinners

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Tuesday through Friday, September 13-16, 2016

Antipasti:  smaller items, soup, salads
Beefsteak tomato “crudo” with Beldi olives
Sampling of year’s best tomatoes
Salad of tomatoes with opposing characteristics, olive oil, and Black Trifele tomato
Antipasto of Kushi oysters, tomato gelée, sea beans, and fines herbes
Tomato-braised honeycomb tripe with fresh Cannellini beans, hot pepper vinegar, and Parmesan cheese
Charcoal-grilled lamb’s heart with sun-dried tomato pesto, Japanese eggplant, and Pecorino cheese
Tomato and lobster “boudin rouge” with grilled Little Gem lettuce and tomato salsa
Charcoal-grilled pizzette with Eary Girl tomatoes, burrata, and spicy lamb coppa
Polenta-fried green tomatoes and sand dabs with fennel pollen aïoli
Granita of tomato water with razor clams, pickled Jalapeños, fresh coriander, and Sweet Gem tomatoes

Primi
Linguine rose with essence of tomato
Ravioli of burrata cheese with fresh tomato salsa, olive oil, and breadcrumbs
Acquerello Carnaroli risotto of concentrated tomatoes with cherry tomato “raisins” and ricotta salata
Spaghetti all’ amatriciana
Pappardelle verde with fresh tomato sugo
Saffron chitarra with tomato-braised sardines, garlic, and hot pepper
Whole grain bigoli with pancetta, spicy tomato ragù, and Borlotti beans

Secondi:  grills, sautés, roasts, and rotisserie
Due of Devil’s Gulch rabbit:  sun-dried tomato-basil-rabbit sausage, and pancetta-wrapped loin
Gratinata of concentrated tomato petals with ricotta salata, fresh Borlotti beans, and soft-herb salad
Roast pigeon with whole grain seeded crostone, Brentwood corn, and tomato mostarda
Tomato-braised beef short ribs with Community Grains yellow dent corn polenta, onion jam, and natural sugo
Spit-roasted tomato-glazed chicken with braised wax beans

Dolci
Lemon-mascarpone tart with tomato marmalade

more to come . . .
September 12th, 2016|Coming up..., Events, Uncategorized|0 Comments

A Dinner for Aged Bruno Giacosa Wines

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A rare opportunity to taste an array of truly great wines

Saturday, September 10, 2016 6:30 pm
Reserve by phone (510) 547-5356

When we opened Oliveto thirty years ago, among Italian winemakers, Bruno Giacosa was considered to be peerless: a traditionalist of Piemonte, and his stature remains. He possesses what seems to be an uncanny ability to create emotive wines that age into uncommon beauties. There are many extraordinary wines and winemakers from this area, but year after year, Bruno Giacosa wines are always at the very top. They are considered great wines, meaning in part, that they are meant to age. We were fortunate to have collected a few of these and keep them close, knowing they would only get better.

But there does come a time to open our cache — and you can only expect so much from a 50 year-old, even a Giacosa Barolo. So it is with great, long-restrained anticipation that we open our ’67, along with four other great vintage Giacosa wines, notably the 1979 Santo Stefano, on Saturday, September 10th, with a special dinner to match:

Bruno Giacosa Spumonte
1967 Barolo, Serralunga
1979 Santo Stefano, Barbaresco
2000 Asili di Barbaresco Riserva
2001 Asili di Barbaresco
2005 Asili di Barbaresco

Menu
House-cured 24-month prosciutti
Charcoal-grilled whole grain crostino of poultry liver pâté
Agnolotti dal plin
Grilled pigeon and cotechino with elephant heart plums
Blanco di Maggio onion agrodolce
Raspberry almond financier with fresh blackberries and nocinoice cream

225 plus tax and service charge
Very limited space

August 25th, 2016|Coming up..., Events, Uncategorized|0 Comments

A Meaningful Piece of Toast

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Even with the rising interest in slowly fermented artisanal breads, it is yet still hard to find a skillfully made loaf of bread that’s made exclusively with organic, freshly milled whole grains. It’s one of the reasons why we’re immensely proud to introduce to you our new Toast Service in the cafe.

Much of it comes down to the wheat, which is supplied solely by our sister company Community Grains. It has an inner beauty that comes from the principles by which it’s grown and produced:

  • The locally grown, organic wheat is grown by incredible farmers like Full Belly and Fritz Durst.
  • It’s Identity-Preserved grain, meaning it’s traceable from seed to table (Community Grains shares information about each grain and how it was grown on its website).
  • It’s whole milled, so all parts of the wheat kernel are contained in a richly aromatic, fresh flour – reflecting the true flavor of the wheat and brimming with all the nutrients that historically have made it a foundation of nourishment for many cultures.

With this wonderful 100% whole grain flour, our new baker and Pastry Chef Andrew Chaney makes slowly fermented loaves of bread, using natural yeast from our air, salt, and water. Long-fermented breads break down the large gluten molecules, so many people who have trouble with gluten can easily digest it.

Andrew’s making two kinds of loaves right now- a plain, naturally sweet loaf, and another with golden currants and pepitas. Crisp on the outside and dense and moist on the inside, it is every bit what Michael Pollan described in his book Cooked as the healthiest bread – one that’s naturally, slowly fermented and made with whole grains.

To go along with it, we’re offering a selection of toppings, all made in-house: freshly ground almond butter, small-batch seasonal jams, housemade ricotta dressed with lemon oil and black pepper, and right now, smoked locally-caught swordfish whipped light into cream cheese and chives. It’s hard to pick a favorite – each toast suits a different mood.

We hope you will come and try it – for our part, we’re grateful to be able to offer you something so simple, yet so exceptionally pleasurable to eat. Our toast menu is available everyday, 8am – 11am. Our weekend breakfast menu goes unchanged.

MENU

toasts:

Hard red winter wheat/hard white winter

wheat, with sweet butter 4.

Hard red winter wheat/hard white winter

wheat, pepitas, sesame seeds, and golden

raisins, with sweet butter 4.

**

home-made toppings:

ricotta spread: ricotta, honey, lemon oil, and black

pepper 3.

almond butter: toasted almonds ground

in house 2.50

marmalade: oranges, lemons, and sugar 1.25

egg salad 4.

ciccioli: house-made spreadable salame 3.

creamy smoked fish spread with cream cheese and

chives 4.50

organic strawberry jam 1.25

compound butter with maple syrup 1.50

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Our loaves are made with Hard Red Winter Wheat and Hard White Winter Wheat.

New Dishes in the Rosticceria

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Downstairs in the rosticceria, the kitchen’s been looking outwards from the vantage point of an Italian hearth, to Africa, Mexico, and the Middle East, and infusing their traditional flavors into our downstairs menu.

Above photographed is something we’ve been calling a chocolate Persian mole. The traditional Persian stew fessenjoon, with its combination of pomegranate and walnut, is so like Mexican mole, with its similar of fruit and nuts, we tried adding raw cacao to tasty effect! Neither too sweet nor too chocolate-y, this hearty sauce is absolutely wonderful on top of our spit-roasted Hoffman Farm chicken, and we’re planning on offering it fairly regularly.

Other items, new and wonderful, made with our own spice blends, include:

North African-style beef stew with cinnamon, Cayenne pepper, Ceci beans, and mint

Mannekish (flatbread) with olives, cucumber, and za’atar

Roast parsnips with ras al hanout and sultanas

Hope to see you for dinner soon!

Upstairs: Paine Farm Pigeon

 

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Popping up on our menu as often as we can get it, pigeon from Paine Farm in Sonoma is a continual source of inspiration for our kitchen.

Farmer Philip Paine spent years taking meticulous notes of his breeding stock in order to stabilize the production and quality of his remarkable fowl — and it shows! Highly prized amongst the best chefs in the Bay Area, there never seems to be enough pigeon from Paine Farm to go around. Scarcer in winter, more abundant when the weather warms, we ensure some portion of security by keeping a standing order with Philip, and we feel lucky to receive what we can.

If you haven’t had Paine Farm pigeon, it is something like duck, but leaner, less gamey, and most glorious. Harvested just as they begin to mature, they are not so young that the meat is overly mild, but not so old that it’s lost its tenderness.

This week, we ordered older birds so we could make a Piedmontese braise of them in the traditional manner for Thursday night’s special dinner with Produttori del Barbaresco winemaker Aldo Vacca. The more mature birds have a deeper flavor that comes through in braising. When we receive younger pigeons, we hang them dry for a few days so the skin is crisped when we grill or slow-roast them and accompany them with the sort of good things you might see with duck — such as bitter greens and creamy white beans, as above.

Paine Farm pigeon will be on our menu this weekend, and it is truly an experience not to be missed.

**Follow Chef Jonah’s Instagram account for more stunning photos of his recent work.**

Menu Announced for Barbaresco Dinner with Aldo Vacca

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Dinner with Aldo Vacca
Thursday, March 24, 7pm

Call to reserve (510) 547-5356

Elusive, feminine Barbaresco is meant to be savored with food, and in the case of our upcoming dinner with friend and mentor Aldo Vacca of Produttori del Barbaresco, the food will be as eloquent, and as outrageously good, as the wine.

While we compare two Barbaresco vineyards over the course of four vintages, chef Jonah will be treating us to food from the region – of which the cotechino is eagerly anticipated. A new addition to chef Jonah’s repertoire, it will be similar to the one he created for our recent Whole Hog Dinners, in which the muscles were removed from a pig’s shank, stuffed back into its skin, and braised in wine.

Menu

Warm salad of roasted vegetables with bagna cauda classica
Vitello tonnato classic Northern Italian cold veal with tuna sauce
Tajarin with pigeon ragù
Cotechino al Barolo with de Puy lentils and salsa verde
Crema di latticello with poached rhubarb, elderflower granita, juniper-rhubarb reduction and meringue crumb

Wine

1982 Asili
2001 Asili vs Ovello
2004 Asili vs Ovello
2009 Asili vs Ovello

 

This intimate four-course prix-fixe dinner will take place in the Siena room.

150/person
not including tax and service charge
March 24th, 7p
Call to Reserve
March 17th, 2016|Coming up..., Italy, Piedmont, Uncategorized|0 Comments