Keeping us safe–Oliveto’s Comprehensive Sanitizing Procedures

Keeping Us Safe – Oliveto’s Sanitizing Procedures

When we took on the responsibility of restaurant ownership, it was to offer our neighbors and community a place of respite, with exceptional traditional food, a lovely environment, and a space  conducive to laughter, good conversation, and a sense of convivial well-being. More than that, however, we took on the commitment to do the best, most conscientious job we could, to be transparent, and to hold the welfare of customers and staff uppermost.  The Covid-19 virus crisis presents by far the greatest challenge we’ve ever come against, and we are dealing with it head on.

Last week we implemented the CDC Guidelines at Oliveto, focusing first on staff monitoring, not letting anyone at risk to come to work.

This week we’re doing much more:
We’ve implemented a comprehensive sanitizing program in all public areas:
Handrails, backs of chairs, door handles and door push-plates, counters and table tops, bathroom surfaces and handles—all are on a frequent wipe-down schedule.
Menus will be used once only.  Pens, wine lists, check presenters will be sanitized regularly.

Personal distance:  By removing some tables, we’ve created a one meter space between tables.  In appropriate weather, our doors and windows will be open.

And, of utmost importance, we will make available hand sanitizer at the host stand and various places around the dining room for convenient, frequent use by staff and customers.  We encourage customers to use them whenever they want to.  We researched the hand-cleaning solutions that contain the percentage of alcohol necessary for Covid-19 virus kill.  Bear with us on this.  Those products are on order (we’ve gone to numerous stores and outlets, and have had difficulty obtaining them as they are on high demand).  Until they arrive, we are using an effective, well-vetted vodka/aloe gel mixture.

In the next week, we’ll be implementing new pick-up and delivery service, with menu items appropriate for informal, family meals at home.  The dishes are soulful and comforting.  They’ll be added to the Cafe fare available now by going to the App store and downloading the Oliveto app.  You’ll find a menu for pick-up after 5:30.  Soon, we’ll offer delivery, and earlier pick-up and delivery times.

These are difficult times for us all.  We must do the best we can, and take care of one another—our friends and families, our communities of farmers, fishermen, staffs–and our culture.

                                                                              —Bob and Maggie Klein

 

Oliveto Named #11 in 50 Best Restaurants in United States

50 Best Restaurants in United States

The Daily Meal released its Best Italian Restaurants in America list.

In our 33 years, we’ve had more than our fair share of accolades.  But in recent years, the press has become highly fragmented, struggling to find an audience and we don’t see these things as often.  We just put our heads down and try to do a good job.  But this piece is particularly satisfying to us–there are alot of very good restaurants on it.  That we’re placed so high, after 33 years, makes us smile.

#11 Oliveto (Oakland, California)

“At Oliveto, chef Brian Griffith’s menu is vibrant and soulful. The menu changes daily and always features unexpected local fare like linguine with Dungeness crab, tomato, pickled avocado and preserved Meyer lemon. At Oliveto you’ll try dishes and flavor combinations that you’ve never experienced before that are at once familiar and completely unusual, and you’ll be very glad that you did.”

“““““

#50 Broders’ Pasta Bar (Minneapolis, Minnesota)

#49 Al di Là (Brooklyn, New York)

#48 Carbone (New York, New York)

#47 Apizza Scholls (Portland, Oregon)

#46 Trattoria Lucca (Charleston, South Carolina)

#45 Giovanni’s (Detroit, Michigan)

#44 Patsy’s Pizzeria (New York City, New York)

#43 Motorino (New York City, New York)

#42 Trattoria Marcella (St. Louis, Missouri)

#41 Andrew Michael Italian Kitchen (Memphis, Tennessee)

#40 Flour + Water (San Francisco, California)

#39 Fiola (Washington, D.C.)

#38 Totonno’s (Brooklyn, New York)

#37 Osteria (Philadelphia, Pennsylvania)

#36 Il Posto (Denver, Colorado)

#35 Di Fara (Brooklyn, New York)

#34 Pizzeria Bianco (Phoenix, Arizona)

#33 Nico Osteria (Chicago, Illinois)

#32 Cafe Juanita (Kirkland, Washington)

#31 Delfina (San Francisco, California)

#30 Roberta’s (Brooklyn, New York)

#29 Al Forno (Providence, Rhode Island)

#28 Vincenti Ristorante (Los Angeles, California)

#27 Monteverde (Chicago)

#26 Bistro don Giovanni (Napa, California)

#25 ll Buco Alimentari & Vineria (New York, New York)

#24 City House (Nashville, Tennessee)

#23 Valter’s Osteria (Salt Lake City, Utah)

#22 Vincenzo’s (Louisville, Kentucky)

#21 Razza (Jersey City, New Jersey)

#20 Macchialina (Miami Beach, Florida)

#19 Sally’s Apizza (New Haven, Connecticut)

#18 Bottega (Birmingham, Alabama)

#17 Arancino di Mare (Honolulu, Hawaii)

#16 Marea (New York, New York)

#15 Domenica (New Orleans, Louisiana)

#14 Costa di Mare (Las Vegas, Nevada)

#13 Cotogna (San Francisco, California)

#12 Frank Pepe (New Haven, Connecticut)

#11 Oliveto (Oakland, California)

#10 Ristorante Bartolotta (Wauwatosa, Wisconsin)

#9 Chi Spacca (Los Angeles, California)

#8 Scampo (Boston, Massachusetts)

#7 Frasca Food & Wine (Boulder, Colorado)

#6 Osteria Mozza (Los Angeles, California)

#5 Del Posto (New York, New York)

#4 Bestia (Los Angeles, California)

#3 Spiaggia (Chicago, Illinois)

#2 Vetri Cucina (Philadelphia, Pennsylvania)

#1 Quince (San Francisco, California)

Reserve online now, or call 510-547-5356

Methodology
To assemble this ranking, we looked at our lists of the 101 best restaurants in America as well as the 101 best casual restaurants in America, which we release early every year. To build those rankings we recruited a panel of judges that included some of the country’s top food writers, critics and bloggers to take a survey and vote for the best of the best restaurants from across the country. The final rankings included a significant number of Italian restaurants, and this ranking took those restaurants into account as well as ones included in recent roundups of the best Italian restaurant in every state, the best pasta dish in every state and the best pizza in every state.
All of these restaurants fit a certain criteria: impeccable, un-snooty service; high-quality food sourced from the finest purveyors; creative-yet-classic preparation and craftsmanship; and an overall experience that leaves you happy and content in the fact that you just ate a world-class meal.

Love is in the Air: Valentine’s Day Menu 2020

Valentine’s Day Menu 2020

Stuzzichino:  Yellowfoot mushroom beignets

**

Antipasti

Endive salad with watercress vinaigrette, Gorgonzola cheese, Gala apple,

and fried shallots

~or~

Oysters with prosciutto, spinach, and hollandaise sauce

**

Pastas

Cappelletti of caramelized pear and sunchoke with Caprino cheese fonduta

~or~

Burrata ravioli with Dungeness crab

**

Entrees

Bigeye tuna with Borlotti beans, California sweet rice, avocado-lime

vinaigrette , and romesco sauce

~or~

Pork tenderloin with persimmon-lime crema, roasted sweet potato,

and harissa verde

**

Dolci—tba

~

~ 85 per person ~

A  20% pre-tax service charge will be added 

Oliveto New Year’s Eve 2019 Menu

New Year’s Eve 2019

We’re hopeful — and we’re certainly going to celebrate.

Reserve Now

Chef Brian’s New Year’s Eve Menu

Gnocco fritto with lonza and truffle vinaigrette

Stuzzichino (choose one)
Oyster with beet and horseradish crema
~or~
Asian pear with fennel and lime

Antipasto (choose one)
Water buffalo tartara with pickled celery root, Satsuma mandarin-nettle oli, and cracker
~or~
Crab salad with endive, citruses, Caprino cheese, grapefruit vinaigrette, and squid ink brioche

Primo (choose one)
Lobster risotto with Chanterelle mushrooms, sweet potato, and black truffle
~or~
Paprika vodka gnocchi with egg mimosa, Ossetra caviar, and horseradish broth
~or~
Chestnut rigatoni with Black Trumpet mushrooms, orange, pickled red onion, and Pecorino cheese

Secondo (choose one)
Seared scallops with California sweet rice, crab broth, grapefruit crisp and juice, sorrel, and celery salsa

Dolce
To be announced

~$135 per person ~ Wine pairing: $76 per person~
A service charge of 20% will be added ~ $25 corkage

Reserve online now, or call 510-547-5356

 

New Year-bring it on

We all deserve a New Year,

bring it in with us.

Photo Credit: Nicolas Raymond

New Year’s Eve 2018

New Year’s Eve 2018 Menu

Stuzzichino:  Chanterelle mushroom soup with Perigord
truffle crema

Salad of Dungeness crab, winter citrus, and avocado
~or~
Hudson Valley foie gras torchon with huckleberries and
spiced crostone

Acquerello Carnaroli risotto of 101-month aged Parmigiano
Reggiano cheese and roast poultry sugo
~or~
Tortelloni of fontina alla valdostana with candied walnuts
and Perigord truffle honey

Roast Bandera quail with Kabocha squash, radicchio,
pomegranate, and old aceto balsamico

Pancetta-wrapped wild venison loin with parsnip crema,
cranberry confitura, and juniper
~or~
Pan-seared big eye tuna with Hachiya persimmon, fennel,
radish, and golden beets; pine nut salsa

Desserts, to be announced
Vegetarian options will be available


Jonah’s prix fixe dinners are exquisite, perfectly balanced, properly portioned, and delicious.

Prix fixe menu—Five course, early seating  5:00 to 6:30 • $ 90.
Six course, late seating 7:45 to 9:15 •  $ 135.

Consider giving an Oliveto Gift Certificate – they make wonderful gifts.

RESERVE NOW

Online or Call 510.547.5356

It’s been 32 Years

It’s been 32 YearsStill committed to:

HONEST INGREDIENTS • COOKING with SKILL and DEDICATION • FRESH THINKING.

Come by on Sunday December 16th, say hello and have a toast with us for Oliveto’s Anniversary.

Bob & Maggie

New Year’s Eve 2018

You’ll find one of Chef Jonah’s brilliant prix fixe menus, this year will include:

– Chanterelle mushroom soup with Perigord black truffles
– Pancetta wrapped venison loin
– a crab salad

Early seating 5:00-6:30 — $90
Later seating 7:45 to 9:15 — $135

Full menu next week.

Consider giving an Oliveto Gift Certificate – they make wonderful gifts.

Maggie during Oliveto’s construction

RESERVE NOW

Online or Call 510.547.5356

2018-12-05T17:11:12+00:00December 5th, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments

New Year’s Eve Dinner 2017

New Year’s Eve Ball in Time’s Square

New Year’s Eve Dinner 2017

We’re ready for a new year, the menu is complete,
come join us on Sunday December 31st to celebrate.

 

Prix Fixe Menu
First seating (5:00 – 6:15), four courses $95
Second seating (7:45 – 9:15), five courses $130

 

Stuzzichino  Smoked salmon-stuffed gougères

 

Antipasto  (choose one)
Dungeness crab and winter citrus salad with watercress and avocado
~or~
Salad of roast winter vegetables with töcco di noci, fried garlic, and lemon

 

Primo (choose one)
Acquerello Carnaroli risotto with Perigord truffle
~or~
Tortelloni of Fontina Val d’Aosta with truffle honey and candied walnuts

 

First Seating:

Secondi (choose one)

Pan-roasted salmon with soubise, candied carrots, and caviar spumante

~or~

Due of Liberty duck:  pan-roasted breast and sausage with sunchoke crema and saba

~or~

Roast Piedmontese ribeye of beef with long-cooked onions, barley, and truffle sugo

 

Second Seating:

Secondi di Pesce (choose one)

Pan-roasted salmon with soubise, candied carrots, and caviar spumante

~or~ 

Pan-roasted truffle-studded scallop with salsify purée, fingerling potatoes, and old aceto balsamico

 

Secondi di Carne (choose one)

Due of Liberty duck:  pan-roasted breast and sausage with sunchoke crema and saba

~or~

Roast Piedmontese ribeye of beef with long-cooked onions, barley, and truffle sugo

 

 

Choice between two special desserts.  tba

 

Reserve Online or Call 510.547.5356

2017-12-14T14:12:51+00:00December 12th, 2017|Coming up...|0 Comments

Preliminary New Year’s Eve Menu

chandelier-cleaning

Truffles, citrus, foie gras, lobster, venison… Chef Jonah’s menu is classic and luxurious. We’re looking forward to relaxing and celebrating with you!

Stuzzichino
Tartufato: brioche with black truffle butter

Antipasti
Salad of Fuerte avocado and winter citrus with steelhead caviar and Mendocino kombu
~or~
Vellutata of lobster with vanilla-orange crema
~or~
Torchon of Hudson Valley foie gras with quince, spiced gougère, and saba

Primi
Acquerello Carnaroli risotto with nettles and Perigord truffle
~or~
Linguini with smoked trout, lemon, and tarragon

Secondi
Pan-roasted sturgeon with wild mushrooms, celeriac, and brown butter-roast poultry sugo
~or~
Pan-roasted Liberty duck two ways:  breast and dried cherry sausage with parsnip gratinata and Swiss chard
~or~
Pancetta-wrapped wild venison loin with spiced Kabocha squash, bulgur wheat, and juniper sugo

Dolci
Baked Alaska with vanilla cake, orange ice cream, and toasted meringue
~or~
Chocolate Pot de Creme in pizzelle nest with caramel hazelnut crunch

First seating: 95 for four-course menu
Second seating: 130 for five-course menu (includes sturgeon)
Prices do not include beverages or tax. An 18% pre-tax Service Charge will be added. 

 

2017-09-12T15:46:31+00:00December 20th, 2016|Coming up...|0 Comments

New Year’s Eve Menu

nye_ball

Happy holidays! Jonah, our smart, talented Chef, is a wonderfully good cook all ’round, with a seemingly limitless store of food-related knowledge. Even so, his New Year’s Eve dinners have been surpassing in the magic and over-the-top categories, as this menu suggests:

New Year’s Eve Menu

First seating

Stuzzichino:  oyster shooter with Prosecco, fines herbes, and trout roe

Antipasto choice among-

Torchon of Hudson Valley foie gras with brioche and quince
Salad of Dungeness crab, citrus, and Little Gem lettuces
-or-
Soup-vellutata of Maine lobster with vanilla-orange crema

Primo choice among-

Tortelli di zucca with brown butter, Parmesan cheese, and Amaretti cookies
-or-
Saffron linguine with Nantucket Bay scallops and pink pepper-tarragon crema
-or-
Acquerello Carnaroli risotto with Perigord truffles (with supplement of $10)

Secondo choice between-

Due of Piedmontese beef:  roast filet and braised short rib with truffled potatoes and Swiss chard
-or-
Butter-poached Maine lobster with parsnip purée, wild mushrooms, and Madeiraspumante

Dolce:  choice between-

Mascarpone semifreddo with white chocolate glaze, almond-ginger cake, cranberry compôte, lemon mostarda, and candied citron
-or-
Bittersweet chocolate mousse with chestnut cremeux, honey-vanilla sorbetto, brandied caramel, roasted chestnut, and honey tuile

Second seating

Stuzzichino:  oyster shooter with Prosecco, fines herbes, and trout roe

Antipasto:  choice among-

Torchon of Hudson Valley foie gras with brioche and quince
-or-
Salad of Dungeness crab, citrus, and Little Gem lettuces
-or-
Soup-vellutata of Maine lobster with vanilla-orange crema

Primo:   choice between-

Tortelli di zucca with brown butter, Parmesan cheese, and Amaretti cookies
-or-
Saffron linguine with Nantucket Bay scallops and pink pepper-tarragon crema

Risotto:

Acquerello Carnaroli risotto with Perigord truffles

Secondo:  choice between-

Due of Piedmontese beef:  roast filet and braised short rib with truffled potatoes and Swiss chard
-or-
Butter-poached Maine lobster with parsnip purée, wild mushrooms, and Madeiraspumante

Dolce:  choice between-

Mascarpone semifreddo with white chocolate glaze, almond-ginger cake, cranberry compôte, lemon mostarda, and candied citron
-or-
Bittersweet chocolate mousse with chestnut cremeux, honey-vanilla sorbetto, brandied caramel, roasted chestnut, and honey tuile

 

Please join us for a festive evening, either before a concert or dance, or as your main New Year’s Eve event.

First Seating (seating between 5 and 6:30 pm) – Four Courses – 95/person

Second Seating (seating 7:45 and later) – Five Courses – 130/person

Reserve Now

2017-09-12T15:46:45+00:00December 11th, 2015|Coming up..., Events|0 Comments

Jonah’s favorite dishes for New Year’s Eve

jonah-10 550

Over the past few years, Jonah has refined the prix fixe menu for our celebratory evenings. This year, at the top of his game, he has created an exquisite menu for our New Year’s Eve dinner. This year, we’re proud to show off our stunning new dining room, making for a stellar way to ring in the new year.

Jonah is particularly excited about a few of the items on the menu.

We’re serving delicious Acquerello Carnaroli rice in two different dishes: a savory risotto topped with truffles shaved table side and a sweet rice pudding served with roasted pineapple. This particular rice is grown in the Piedmont region of Italy by the Rondolino family, on a farm that receives only the purest water. The family is devoted to producing the highest quality rice possible — they have spent decades researching and experimenting with their growing method and aging process. From our visits there, we know this is a really wonderful family that makes a wonderful product.

The sea bass has also been spectacular this year. On New Year’s, we’re serving it with salsify crema, malted wheat berries, roast carrots, and old aceto balsamico to highlight the fish’s clean flavor and flaky texture. Sea bass makes for a dramatic presentation: its dark, crisp skin stands out against its pure white flesh. No wonder Jonah ranks sea bass as one of his top five fish.

For those who crave red meat for dinner, our Piedmontese beef Wellington is pretty perfect. This particular breed of cattle is renowned for its “double muscling,” which equals tender, juicy, and flavorful meat. Wrapped in pastry and served with Chanterelle mushrooms, creamed nettles, and black truffle sugo, our Wellington is simply a delicious dish.

No matter what you order, New Year’s Eve is certain to be unforgettable. Call 510-547-5356 to make your reservations for the  early (5pm) or late (7:45pm) seating.