We don’t treat Milo and Olive as a pizza joint or as a place to have a quick snack. This is a serious restaurant with a creative and competent chef, Jason.
The terrific Jason
BYO Champagne to start
Branzino (cut into thin strips) seasoned with sumac and cumin, dusted with a bit of flour and fried. It was served with an aioli dip with dill, mint and scallions. Perfect!
Gnocchi “a la telephono,” tomato sauce, fresh mozzarella, basil – what made this dish was the mozzarella that melted into the sauce – delicious
BYO White wine
Bucatini carbonara, Neuske’s bacon, pea tendrils, pecorino, farm egg yolk – another winner
BYO Red Wine
Fire Roasted Chicken Wings with Brentwood Corn – the wings were seasoned with paprika, lemon and garlic, basted with cilantro butter and then “blasted” in the pizza oven – this was the day before the 4th of July and a perfect pre-celebration dish.
Prawns cooked with sumac and chili butter on a bed of chickpea hummus – Jason created this dish “at the moment” and it was an A+
As I said at the beginning, this restaurant should be a must on any “foodie” list. This is true market to the table cuisine with a talented chef at the helm who is capable of creating dishes that would be the equal of any fine dining restaurant in Los Angeles.
He is a talented chef. Good he got away from Octavio.