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|  | | Get to Know Oliveto’s New Chef, Jonah Rhodehamel
in Oakland Magazine by Stephen Buel
READ REVIEW |
|  | | Whole-grain pasta key part of local wheat movement
in S. F. Chronicle by Tara Duggan.
READ REVIEW |
|  | | Old-world values cultivate exquisite dining at Oliveto
in S. F. Examiner by Patricia Unterman.
READ REVIEW |
| | | Oakland restaurant bounces back
in S. F. Chronicle by Michael Bauer.
READ REVIEW |
|  | | WINNER, #1 Best Restaurant, 2011 Food Awards "Pristine, unique ingredients that are flawlessly prepared and served in a timeless dining room."
READ REVIEW |
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"In the past 15 years or so, the olive, with its slightly bitter, salty, and soulful personality has made its way from its native land into American kitchens. This foreign fruit with a history as old as civilization, exuding the heat of the Mediterranean and the smells of the outdoor marketplace, has now taken root in American soil..." |
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"Common wisdom has it that the best white truffles come from Alba, largely because its PR machine has been going longer than those in other regions. But a bonafide fresh white truffle, just out of the soils of Tuscany or Umbria, can be every bit the match of a similarly fresh white truffle from Piedmont. You don't believe me? You can try it yourself. This most enjoyable pursuit is one the tour buses haven't yet discovered..." |
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Recipes from this article (PDF)