I am constantly amazed by the quality of the food at Milo and Olive. This is a “fine dining” restaurant in a casual atmosphere. For a dedicated home cook it is a dream. Who needs to watch the Master Chef on television when you can watch a dedicated and expert crew of line cooks and sous expertly managed by executive chef Jason Mattick turn out perfectly crafted cuisine. We like to go early, sit at the bar, chat with Jason and watch every move in the open kitchen.
The open kitchen – our view from the bar
BYO Wine – we share with everyone
“Just a nibble” – assorted olives, peppers roasted with rosemary and thyme, caper berries, almonds
Hanger Steak Carpaccio, raw mushrooms, shaved parmesan cheese, fried capers, arugula, 12 year old balsamic – absolutely sensational
Monterey Bay Calamari, roasted pimento pepper, raw tomatillo, tomatillo salsa – the calamari was not the least bit chewy – it was as tender as could be and again the combination of flavors and textures was perfect.
San Diego Uni, Squid Ink Garganelli, red wine, chervil, scallions, little tomatoes – Because the water is warmer in San Diego than Santa Barbara the uni had a terrific “mouth feel.”
American proscuitto on dried fruit walnut bread, Figs, Drake Farms Goat Cheese – another perfect combination
Baby Back Ribs, Peach Barbecue Sauce – who needs to grill at home
Run don’t walk to Milo and Olive and just let Jason cook for you!