Oh, and speaking of accompaniments, Olivella’s stellar bread service features rustic slices baked by the well-seasoned crew at Ojai Rotie. Prefer something savory? The cheese plate is a creamy, dreamy assortment that includes a funky blue and accompaniments such as local honeycomb. It’s almost too pretty to eat, but impossible to resist finishing every single perfect bite. That luscious baked good is finished in a pistachio cream and adorned by basil meringue and candied fennel. A fresh date salsa offers a welcome contrast.Įxecutive pastry chef Heather Campbell’s show-stopping final course offers a lineup that’s definitely Instagram-worthy. Thin slices of preserved lemons on top of the beautifully cooked fish filet make a strong case for more of that kind of spot-on combo. So memorable in its novel approach while still delivering the straight-up satisfaction of the classic dish.Īmong the mains, a fork-tender lamb shoulder braised in Nebbiolo also sets a strong autumnal tone, while a Rockfish preparation transports palates to a bright, happy place. Slightly sweet and rich, but not in a heavy-handed way. Nothing demonstrates that philosophy quite like the cacio e pepe ravioli, a house-made pasta enveloping a Bartlett pear and mascarpone filling that tastes like the perfect expression of fall. Yet, the menu also goes in some surprising directions with some time-honored Italian favorites. Foskey said the ahi tuna crudo and an old school bolognese are beloved staples that aren’t going anywhere. The four-course prix fixe menu changes regularly, though there are a few constants among the many tempting options. Olivella's cacio e pepe ravioli is a clever update of the classic, a pasta filled with Bartlett pear.
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