“With outrageously inventive food”
Oleana opened in 2001 to rave reviews from the press and diners alike. It’s not surprising once you’ve tasted Ana Sortun’s outrageously inventive food, including chickpea crêpe with smoked cinnamon aioli, or lamb steak with Turkish spices & fava bean moussaka. Small producers comprise the wine list at Oleana and are carefully chosen to complement the style of spice. But a meal at Oleana isn’t complete until you’ve tried one of pastry chef Maura Kilpatrick’s desserts. She is especially known for her homemade ice creams infused with an Eastern Mediterranean sensibility, such as cocoa-rose ice cream with a date-rose truffle, or salted butter ice cream with a pumpkin-brown butter crêpe. Oleana’s award-winning patio with a fountain, herb garden and fig tree is the perfect place to spend a sultry summer evening. But winter nights in the dining room are pretty warm and welcoming too, with Turkish carpets on the wall, a homey fireplace and banquette seating. There’s an open kitchen at Oleana, and it is tiny. But the flavors and creativity that emerge from it are as big as they come.
If you like sharing, this is the type of place for you. I'd definitely recommend sharing plates and exploring their wonderful menu. It's Mediterranean influenced food. LOTS of great vegetarian options, but also great meat dishes. If you're looking for a lighter option, this can be a good choice if you order right. Also, if you're looking for a wine night :), I don't think anythings better than some shared mezzes.
Ana Sortun is the chef and her husband runs Siena Farms. She also runs Sofra.
Chef Ana Sortun's Mediterranean flagship proves that a bowl of hummus or falafel roll up can be elevated to fine-dining status. Order small plates from the menu's long mezze section (like the "Sultan's Delight," a fork-tender braised short rib with eggplant and pine nut purée), but don't miss superlative larger plates like crisp, flattened lemon chicken.
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- Sun - Thu: 5:30 pm - 10:00 pm
- Fri, Sat: 5:30 pm - 11:00 pm
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