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Oleana last night


Restaurants & Bars 7

Oleana last night

lissy | Jul 7, 2006 03:11 PM

Arrived at Oleana last night at 6:30 in the hopes of being early enough to sit on the patio on such a gorgeous night. We were sad to hear that the wait was about 1-1 1⁄2 hours but quite happy to belly up to the bar with a bottle of bubbles and some prêt a manger. We popped open a bottle of Duval Leroy rose’ and snacked on the prêt a manger. For three of us, we ordered the warm buttered hummus with basturma (which is a dried spiced beef) and tomato and the whipped feta with sweet and hot peppers. Both were quite delicious and sated our appetites until we were seated.

After about an hour at the bar, we were seated out in the garden. I have dined at Oleana several times but have never sat outside in the garden. What a beautiful spot! Our server (I think her name was Shelly) was very friendly and knowledgeable. She answered all of our questions about the menu and told us of the specials.

We started with one of the special appetizers which was a homemade buffalo mozzarella made fresh that day served with tomato, chanterelle mushrooms and corn. Our other appetizer was the Greek tuna roll with zucchini and mint served atop a potato and garlic dip. I loved this. It was sushi grade tuna served raw wrapped in the zucchini and mint with a bit of phyllo like pastry. It is cooked so that the pastry is crisp but the tuna is still raw.

We had three main courses, the first of which was the flattened lemon chicken with Turkish cheese pancake which was a pretty big portion of chicken with something similar to a cheese crepe. Next was the skirt steak with caramelized butter and cheese borek. The last main course was a special which was a kind of swordfish rollatini which was swordfish rolled with white anchovy and bread crumbs served in a very flavorful tomato, pine nut and calamata olive sauce and served with very fresh and crisp sugar snap peas.

It was a wonderful evening of good food served at a leisurely pace in that gorgeous garden setting.

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