Word: oleanaã
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...Oleana??s menu offers a pre-appetizer course comprised of prêt à manger items, described aptly by the server as “tasty little things to eat with bread.” The warm olives ($4) are a rather safe choice, though not a particularly rewarding one. They were small and not very meaty or tasty, served with crusty, airy and equally unexciting bread. A more adventurous choice of spicy carrot puree ($3) might be worth the risk...
Appetizers, in general, are often the spot on a menu where restaurants shine the brightest, and Oleana??s satisfying and delightful appetizers hit that spot quite wonderfully. The pumpkin börek ($8)—a savory version of pumpkin pie wrapped in a delicate layer of pastry—is very mildly pumpkin-y, spiced to heavenly autumnal perfection and topped with apple, arugula and tahini. For those who like to play with their food, the dolma—a crispy fried-dough wafer served with hot goat cheese, beet tzatziki and bean plaki?...
...Oleana??s entrees are hearty, satisfying and excellent. Sortun is mindful of using as much organic meat and produce as possible, and does so with the help of local farms. An earthy sort of goodness is evident in dishes such as the seared scallop special ($23). Five fresh, tender and juicy scallops surround an herbalita red wine reduction of bacon, celery, onion, carrot and gigante beans atop a mild turnip puree. The bland turnip does not add much to the scallops, which are quite tasty in their own right, and the bread pudding-esque herbalita is fatty...
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