Two weeks ago I went with three of my favorite people to Oleana in Cambridge. I have been wanting to check this place out for about three years. Chef Ana Sortun is among Boston's best. You will frequently see her name alongside Jodi Adams, Lydia Shire and Barbara Lynch, our local powerhouse female chefs. She also runs Sofra Bakery, just steps away from my house, which has quickly become my go-to weekend brunch spot. Additionally, this week Eater Boston reported she is opening a third venture, Sarma in Somerville. In the words of Alicia Keys, "This girl is on fire."
I had been putting off visiting Oleana for a few reason. First, it's in kind of an odd location, on Hampshire Street between Kendall Square and Inman Square. Second, it's a bit far from any T stop. Third, it's impossible to find parking on Hampshire Street when you don't have a resident sticker. Lastly, I'd heard it can take literally months to get a reservation.
All of those reasons be damned! My friend was positive he could get us a table and he even offered to drive to minimize the T/parking problems.
We arrived on a gorgeous spring night and Oleana's flowers were already in bloom out front.
When you enter the restaurant there is a dining room up front with windows to the street providing natural light and industrial light fixtures hanging from the ceiling adding that extra special warmth to the space.
At the back of the restaurant and out an unassuming door is their patio. You know how I love a patio.
Oleana's outdoor space is stunning, from the brick patio to the dark wood chairs to the lush landscaping. I need an excuse to throw a private party here!
They even have blankets and fire wood in case it gets extra chilly.
Our table was in this cool mini dining room that over looks the outdoor patio.
It was decorated with Turkish lamps and rugs, complimenting the theme of the food.
The Oleana menu is largely mezze plates. It's a bit like ordering tapas.
Two of our friends started off the night with the red wine sangria. They were kind enough to let me have a sip. It was the perfect ratio of wine to fruit and had a nice citrus note to it.
Our waiter brought a bowl of bread for the table and a dish of bright green olive oil. The bread basket included three different types of bread, all fantastic.
The first plate we ordered was the whipped feta with sweet and hot peppers. They serve this at Sofra also and I love it. I frequently by to-go packages to take home with me. You get the creaminess from the feta, but the kick from the peppers. This is great on crackers, on bread or as the condiment in a sandwich or wrap.
Two people at the table ordered the spinach falafel which came over yogurt and beets and was topped with tahini. Isn't this a beautiful presentation?
One of the friends enjoying this dish said, "The falafel is awesome. The beet puree really makes the dish. You could have this as your whole meal and be totally satisfied."
For my first dish I ordered one of the specials, the burrata. I don't know what it is, but I can't resist burrata cheese!
It was served with eggplant and tomato and a rolled up lavash. I was expecting the eggplant and tomato to be served hot, but it was actually served cold.
The cheese was outstanding. Not too rich and paired perfectly with the eggplant and tomato. I probably should have stopped here. But I didn't.
Next to me a friend ordered the moussaka. I cannot say that word without thinking of the scene in My Big Fat Greek Wedding where Tula is in elementary school, sitting at the lunch table and tells the American girls what she is eating and one says, "You are eating moose kaka?" I know, I'm so mature.
The moussaka arrived in a cast iron terrine with an Irish green top layer. When you cut into the top it revealed the minced lamb and eggplant.
My friend explained, "It has deep layers of flavor going on. You can really taste the lamb. It's money."
Across the table, a friend was digging into the lamb manti, served with brown butter, yogurt, turkish chiles and a poached egg.
Oleana's presentation is consistently amazing. It's this kind of care for each dish that really sets a restaurant apart. After a few bites my friend commented, "This wasn't what I was expecting, but it's definitely tasty. The poached egg is a great touch."
After the moussaka, that friend moved on to the pork belly, served with lentils, turnips and a garlic vinaigrette. He said, "This is fantastic. The meat is so . . . juicy, tender and succulent. I also really love the greens."
Across the table, a friend chose as his second dish the Sultan's delight. The plate comes with two separate items - tamarind-glazed beef and a smokey eggplant puree. He recounted for me, "The meat just melts in your mouth. It's very flavorful. The sauce tastes like a softer teriyaki sauce."
The eggplant puree comes in such a precise presentation.
For my final dish I selected the asparagus fatteh which is grilled asparagus, green chick peas and tahini. I have to say, this dish had a very odd texture. I definitely wouldn't order it again.
It did however have great tahini. I forgot how much I like tahini. I need to work more of that into my diet.
Overall, our experience at Oleana was a fantastic one. The restaurant is warm and inviting, the outdoor patio is incredible, our service was superb and the food was fresh and presented expertly.
Because our dishes were served in a few rounds, it really encouraged us to get comfortable, stay, chat and enjoy. We never once felt rushed.
I take back every single hesitation I had about making a trip to Oleana. I can't wait to return and to find a reason to book that patio!
