January 23rd, 2012 by Bob Klein
Tuesday, February 7, through Friday, February 10
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Our thirteenth annual Whole Hog event will soon be here. Over the past twelve years Oliveto’s Whole Hog dinners have become a spectacular array of pork preparations, a delicious extravaganza, but also somewhat excessive, and in recent years much copied and well…very 2007. So Chef Jonah’s decision to [...]
January 23rd, 2012 by Chef Rhodehamel
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Five-course special menu. $85 per person. Wine pairings available. SEE MENU
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January 19th, 2012 by Catherine Meng
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On January 10, we hosted a wheat tasting in the Oliveto dining room. Our plan wast to begin establishing some basic vocabulary for how to talk about the flavor components of wheat and flour as well as discern how those components vary between different varieties. In attendance were some of the most highly-tuned palates we know…
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December 22nd, 2011 by Catherine Meng
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After a particularly beautiful batch of Brookside Farm’s Meyer lemons arrived last week, we followed up with Welling Tom to find out what else is going on at their Brentwood, CA farm. Here’s what he had to tell us:
“Our Meyer lemons are some of the few things we currently have available. We also have a few Oroblanco pomelos already picked. Growing in the field, we have …
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December 20th, 2011 by Catherine Meng
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Vocal Rush, from the Oakland School for the Arts stopped by the Oliveto kitchen last night. They are raising money to get to the International High School A Cappella Championship competition in Portland, later in January. Find them at facebook.com/osa-vocal-rush
Add to that the fact that we are roasting chestnuts & serving…
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December 13th, 2011 by Maggie Blyth Klein
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This Friday, December 16th will mark the 25th anniversary of Oliveto Cafe and Restaurant. More personally, we are celebrating Chef Jonah’s first year as Oliveto Executive Chef. We thought we’d give you our impression on this past year…
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December 13th, 2011 by Bob Klein
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Just five months after Chef Jonah began creating his kitchen and a menu that reflected his vision at Oliveto, Michael Bauer wrote a review in the San Francisco Chronicle entitled “Oliveto: Oakland Restaurant Bounces Back.” It was the first of a number of laudatory articles. Jonah’s most recent review, a feature article by Stephen Buel in the latest…
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December 10th, 2011 by Bob Klein
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The panini tartufati of Procacci, Florence’s beautiful old food shop, are little brioche sandwiches filled with truffle butter. This became the starting point from which Chef Jonah began to devise a menu. To the panini he added risotto alla Milanese, and, of course, if you’re going to serve risotto alla milanese, then you’ve got to serve osso buco….
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November 30th, 2011 by Catherine Meng
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Chef Jonah wasted no time concocting a menu item that exemplifies everything that is fleeting (as in, we sold out with a quickness last night) & wonderful about crab season:…
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November 25th, 2011 by Bob Klein
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starting this week, we’ve got some delicious sheep on the menu from Mac Magruder. Mac got his stock from “as old guy across the valley. He didn’t do anything for them, they’re organic by neglect.” He lucked out though, because they turn out to be of a hardy Suffolk cross-breed.
This is the same sheep Patricia Unterman described as “particularly succulent…
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