Milo and Olive

Chef Jason Mattick continues to amaze me  - again I urge everyone to just go to Milo and Olive and let Jason do his thing! We never look at the menu and just let Jason devise a tasting menu for us. His ability to combine flavors with the freshest ingredients is just extraordinary.

Jason and behind Jason his equally wonderful sous chef Shahon

We bring a lot of wine with the one caveat that we share with everyone.

Apple-wood smoked bacon wrapped around Medjool dates with a bit of parmesan reggiano inside – a one bite wonder

Salt-roasted beets, blackberries, Jake’s goat cheese, 12 year old balsamic vinegar – this was bursting with flavor

Roasted Chantenay Carrots (Jason explained that he roasted the carrots in tin foil in the pizza oven with jalapeño, ginger slices and shallots), Greek Yogurt, Green Harrissa, Cilantro – the most extraordinary carrots I have ever tasted

Honey-roasted Warren Pear, Walnuts, Gorgonzola, American Proscuitto, Assorted Bitter Greens, Honey Mustard – again a combination of flavors and ingredients that was A+

Cauliflower Soup with Chili Oil

Sweet and Sour Sardines, Capers, Pine Nuts, Pickled Raisins, Onions, Cooked with Saffron – another winner!

Beer to go with the brisket

Brisket braised in beer, horseradish, creme fraiche, shelling beans, salsa verde – I will sound like a broken record but this is just fine dining in a casual setting

Run to Milo and Olive for a great dining experience.

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