Milo and Olive

Chef Jason Mattick continues to amaze me by his skill, his passion, his execution and his dedication. I urge everyone to treat this as a “fine dining” restaurant and just let Jason do his thing.

We bring our own wines but share with everyone!

Kumamoto Oysters from Washington State

Served with a champagne mignonette – champagne, shallots, black pepper – perfect

San Diego uni on toast with a jalapeno infused olive oil  – this was ecstasy for those who are uni lovers which I am!

There are no words to express how great this was. On one toast point was Tasmanian trout ceviche style, 2 month old preserved lemons, capers and chives. On the other toast point was confit of sardines (done in house at 170 degrees in the oven for 30 minutes), plugra butter, pickled shallots, rocket arugula, fleur de sel, shaved radish, fennel. Absolutely spectacular.

Smelts served with a tahini and lemon sauce – reminded me of the great smelts at Bistro Jeanty in Yountville

Butternut Squash soup with fried squash seeds, summer chanterelles, pancetta, creme fraiche – delicious

The squash before becoming soup. Jason has developed special relationships with the farmers and goes to the Santa Monica Farmer’s market every Wednesday. His produce is extraordinary.

Orecchiette (made in house), pork sausage ragu, baby kale, bread crumbs – what a difference in house pasta makes and the pork ragu was perfect

Braised Lamb shank (the lamb had been braised for 48 hours and then roasted), fresh shelling beans, arugula, oven dried cherry tomato, garlic confit – we were getting quite full and this was a wonderful dinner the next night.

To go to Milo and Olive for a quick bite or just have a pizza would be missing one of the best restaurants in Los Angeles with a creative and talented chef. I can’t wait to go back.

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