Sunday Farmhouse Supper for November 17, 2013

Antipasto: crostino of garlic sausage, chili flake, and Lacinato kale

Primo: radiatore with poultry sugo

Secondo: pork brasato with pickled garlic, new potatoes, and heirloom red flint corn polenta…

This Just In: A Taste of Da Tuccino

Oliveto Sous Chef Vince Sanchez just returned from a whirlwind culinary tour of southern Italy where he spent time in some of our favorite kitchens and in the company of some of our favorite Italians including butcher Dario Cecchini and winemaker Ciro Biondi. Vince came back fired up about the food he experienced, especially after [...]

Celebrating Marcella Hazan

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Marcella’s cooking was never fussy, but rather focused on simplicity and the highest quality ingredients. It is an approach we try to follow every day in the Oliveto kitchen. She will be greatly missed.

Starting tonight and through the weekend we’ll be…

This Just In: New to the dinner menu

On the menu tonight and tomorrow and (maybe) through the weekend:

Farm egg in carozza with hen confit hash cake, Chanterelle mushrooms, and pancetta-sherry vinaigrette….

Oliveto named one of America’s 20 Best Italian Restaurants

With the help of an illustrious panel of judges The Daily Meal has just named Oliveto one of America’s 20 Best Italian Restaurants. Huzzah! We are so proud to be recognized among such an….

Chef Jonah Rhodehamel Named One of Gayot’s Top 5 Rising Chefs in the Nation

Gayot, the esteemed lifestyle magazine, has released its annual Restaurant Awards Issue for 2013, and we are thrilled they have named Chef Jonah one of the Top 5 Rising Chefs in the US. From’s article: “Deeply involved in the Bay area food scene, Rhodehamel has established relationships with local farmers and purveyors; his ongoing [...]

Jonah & the Whale…of a pig

A few weeks ago the Oliveto kitchen received delivery of a five-hundred pound pig from Devil’s Gulch Ranch in Marin. Chef Jonah and crew went to work on it immediately in preparation for Oliveto’s 14th annual Whole Hog Dinners coming up in February. This pig, one among…

This weeks Sunday farmhouse supper, Tuscany

What can we say about Tuscany that hasn’t already been said? The region is beloved for its striking landscapes, beautiful cities, architecture, storied past, renowned wine regions, and a cuisine that is simultaneously simple and elegant.

This Just In: Dungeness Crab

Dungeness Crab Season 2012 begins this week. Currently on the Oliveto menu: Salad of Dungeness crab, Hachiya persimmon purée, citrus, and Cayenne pepper and Tagliatelle with crab carbonara

Best In Class

Between planning this week’s Truffle Dinners, creating a new menu on a daily basis, and averaging a 100-hour work week, not only does Chef Rhodehamel find the time to race his 2009 Nissan 370z but he also manages to win trophies doing it!…