From their website:
“Milo and Olive is a neighborhood bakery and pizzeria brought to you by the team behind Rustic Canyon, Huckleberry and Sweet Rose Creamery. Owned and operated by Josh Loeb and Zoe Nathan, Milo and Olive serves a menu of fresh baked morning pastries and bread, wood fired pizzas, farmers market inspired salads and small plates in a very intimate and warm environment.”
When we heard that Walter Manzke would be directing the kitchen at Milo and Olive we knew that we just had to go. We have been huge fans of Chef Manzke from his days at Patina, then at Bastide and finally at Church and State. We know this is only a temporary position as Manzke and his wife Margarita are still working on opening their own restaurant République and Factory Baking Company. As soon as it opens, I will be there! Until then, I can enjoy Chef Manzke’s approach to cuisine at Milo and Olive.
“Walter Manzke grew up fluent in “seasonality,” with family gardens and orchards full of organic, seasonal vegetables and fruits populating his dinner table from day to day. This mentality, the now popularized farm-to-table ethos, is something Manzke learned as a kid and took it with him everywhere he went.”
To see Chef Manzke’s marvelous cuisine at Church and State see here:
Walter and Chef Miguel
Walter and Miguel again
Milo and Olive is a tiny restaurant with communal tables and counter seating in front of the open kitchen. I highly recommend sitting at the counter.
The open kitchen – right side
The open kitchen – pizza oven side with Walter working in front of the counter
BYO White wine – corkage is $20.00
Hedgehog and Yellow Foot Mushroom Salad, Miners Lettuce, Ramps, Garbanzo Beans, Walnuts
The mushrooms had been sautéed and this was a great nod to the season that was executed beautifully
Wood Oven Roasted Prawns, Nicoise olives, baby tomatoes, cucumber, red onion, fennel – this was a nod to the Mediterranean with delicately cooked prawns and a refreshing salad.
Then Chef Manzke and AGM Lavay insisted we try a selection of their seasonal salads.
Charcoal Roasted Asparagus on a bed of Romesco sauce – again a light seasonal dish that was executed perfectly
Baby Beets, Faro, Roasted Hazelnuts, Feta Cheese – a perfect combination
Warm Marinated Artichokes, Baby Spinach, Toasted Pine Nuts, Capers, Golden Raisins, Goat Cheese – we inhaled this dish!
My husband who thinks that a meal that isn’t dominated by meat and potatoes was beginning to entertain the idea that just maybe a meal of seasonal vegetables and produce is not only satisfying but a delicious option. We were delighted to indulge in these special treats.
Fried Local Calamari, crispy lemon, Chimichurri – not in the least greasy or overcooked
Baby Caraflex Cabbage ready to be sliced for
Baby Caraflex Cabbage Salad, grapefruit, pistachio, chili, lime vinaigrette
BYO Red Wine
Housemade Pork Belly Sausage Pizza, braised greens, tomato, fresh mozzarella, fried farm egg – my only criticism of the pizza was there wasn’t quite enough sausage relative to the pizza dough. My husband decided that a to go pizza was in order and asked for extra topping for his take-home order.
Take-out Pizza with extra sausage for next night’s dinner
Crispy Duck Leg, Blood Orange, Medjool dates, pistachio, bitter greens, agrodolce – an absolutely juicy and crispy duck leg
What a surprise and what a wonderful meal. We didn’t expect to rave about a neighborhood pizzeria. I could go back in a heartbeat and just indulge in the seasonal salads but I would hate to miss the other options as well. We will definitely return.
A word of warning however – Milo and Olive doesn’t take reservations so there can be a lengthy wait. Go early!