Ribollita da Delfina of Gigande beans and winter vegetables with a poached farm egg and olio nuovo

Chilly the weather may be, but there’s much here to warm you here at Oliveto:

  • Crab is happening! Through the weekend, we’re relishing our first Dungeness crab in two years with a crab salad made with Mendocino kombu, compressed baby fennel, celeriac, and persimmon vinaigrette.
  • Ribollita, is back on the menu. This is pure, refined comfort. It’s like a bread pudding, made with creamy Gigande beans, a poached farm egg, and our favorite olio nuovo from Chalk Hill. Our soul is in this one.
  • To our glee, Chef Jonah is planning a holiday goose! Now would be a great time to reserve for a cheerful and beautiful Christmas Eve.

Stay warm and dry and come for a feast!