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.