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Oleana mezze feast

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Restaurants & Bars

Oleana mezze feast

MC Slim JB | Jul 30, 2005 10:51 AM

We get seated maybe fifteen minutes before the kitchen closes, the evening already too cool for the patio. We proceed to order a couple of old favorites from the pret-a-manger menu: the town's best deviled eggs (I always feel like I could devour two or three orders of these), and the dukkah-flavored carrot puree.

Next we get a few appetizers: potato beignets (crispy outside, creamy inside) with lovely soup of a sweet corn puree topped with steamed almond milk; a tabbouleh strongly flavored with fresh basil, almost pesto-like, a really delicious variation on this classic; and an oversized, almost thin-pizza-crusted lamb lamejun with dollops of cool, creamy goat cheese.

We're savoury-full, but not prepared to leave without sampling a dessert. We settle on the Baked Alaska, which has a great, soft/chewy coconut-rich crust and baseball-sized lump of coconut ice cream, plus a thick outer layer of brulee-torched merengue and a puddle of a passionfrut-laced caramel. Amazing.

Add a nice half-bottle of Barbera, and we're immobilized and ecstatic for about $70 pre-tip. Plus, the service could not be more solicitous or friendly or patient at the very end of the night. An extraordinary meal.

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