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.
Our menu is reveling in spring's belles and beauties. Peas, artichokes, asparagus, and baby leeks have run rampant, to our delight. You'll also find another springtime favorite — Alaskan (Pacific) Halibut, whose season has just begun.
We invite you to join Community Grains' upcoming conference at St. George Spirits on April 9th and Oliveto on April 10th, as well as a separate, celebratory Local Grains Dinner presented by Oliveto, featuring our regional bounty of wheat and corn the evening of April 10th. This beautiful meal, courtesy of Chef Jonah, will show off the personality of this most humble, yet most delicious food group.
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 [...]