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Oleana and Sofra still delicious, aka Ana Sortun still a smartypants and good at hiring.


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Oleana and Sofra still delicious, aka Ana Sortun still a smartypants and good at hiring.

enhF94 | Jan 10, 2013 01:34 PM

I've been a Cranky Pete on Chowhound lately, so time to talk about what a wonderful day Ana Sortun gave me last week.

Through boredom, I landed at Sofra for lunch, completely forgetting I had dinner plans at Oleana.

I ordered the five-scoops meze bar and will keep this short:
my favorite beet tzatziki (this is TOTALLY easy to recreate at home with the pre-cooked, vacuum-sealed beets at trader joes - the color is a little brick-ier than her electric pink, but the taste is easy to duplicate. Great for potlucks as you can rename it a "side dish" or "dip" when you arrive)

Carrot Puree. This still had chunks in it, and was carroty but still novel enough I rushed home to see if I still had her cookbook (I did! it's in there!). It's the dry rub almond/coconut/spices topping that happily confused me: I would not have expected shaking an eighth-teaspoon of dry spices on a puree to make any difference whatsoever, but it did - texturally, and kept the flavor interesting as my chewing/saliva activated the dry spice.

On to Oleana, where I ordered three meze and asked the bartender to choose me a fourth. She ordered me a special, spaghetti squash "carbonara," which substituted the squash for the pasta and pistachio cream for the eggs-and-pancetta. Topped with a cute soft-boiled egg that had been wrapped in kataifa* and fried. Break the egg, yolk is sauce, mix, lovely.

The star of the night was fluke nayeh, sorta-kinda like sashimi if you squint. It was light, easy to eat. It frankly reminded me a lot of O Ya. I could have eaten three plates full.

But the best part of the meal was that I didn't get heartburn after. Because it was so many vegetables!

*I forget how to spell it and google's no help, but I mean that greek shredded phyllo that's like shredded wheat biscuits. Konaifa? Kataifa?

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