Discovering a Neighborhood Gem: Oleana

This will come as no surprise, but to acknowledge the obvious, I dine out a lot. I realize what probably seems like all.the.time now actually. Between blog events and family celebrations, date nights and girls nights and can't forget summer lunches, there is never a shortage of restaurants deserving a review. (I swear though, I don't go out every night!!) A good portion of summer evenings have me confined to my couch engaged in this seasons horror show that is The Bachelorette or the highlight of summer television, So You Think You Can Dance. However, this past Wednesday evening I finally got to experience dinner at a restaurant I have long lusted over. Certain restaurants in Boston and Cambridge, be them old or new, generate high praise thus striking a burning desire inside to visit (looking at you Coppa, Bergamot and Mistral just to name a few.) They give constant inspiration and remain a huge motivational factor behind this blog; tonight's dinner at Oleana was no exception. Opened in 2001 by Chef Ana Sortun, this neighborhood treasure situated between Inman and Central Squares in Cambridge serves exceptionally innovative and inspired Mediterranean cuisine with strong Arabic and Turkish influence. Oleana is home to an award winning patio, embodying a truly unique caliber of outdoor dining space. A plush herb garden surrounds inlaid brick, lights are strung overhead from a fig tree and a fountain bubbles in the background. Cozy nooks are created under a trellis accented by large clay pots blossoming with pink and purple flowers.Patrons literally line up prior to opening at 5:30pm (even on a Wednesday) to ensure they score a seat in this Near Eastern inspired Zen-garden. If pictures are doing no justice, take my word for it, it's a pretty magical place to enjoy a summer evening meal. Oleana has an extensive wine and beer list, but the small and elegantly simple cocktail menu beckoned. I chose the The Sortini ($10) a balanced creamy yet light combination of unfiltered sake, rose and lychee.

We began the meal with a bread bowl and some small meze. Starting in the top right corner and moving clockwise: Deviled Eggs ($6) with tuna & black olives, Warm Buttered Hummus ($5) with Basturma & Tomato and Whipped Feta ($5) with sweet & hot pepper. I don't know about you, but I typically eat hummus cold, so the warm dip took on a unique quality which was nicely accented by the thinly sliced basturma (cured meat.) The whipped feta with a bold kick from the peppers was plain addicting. I adore deviled eggs, these were an exotic take on a classic. A bottle of German Riesling Leitz Eins Zwei Dry was ordered for the table to accompany the next round of meze. This dry Riesling is something of an experiment by the winemaker. What is typically known as sweet white wine, the fruity definitions are not lost while the dry counterpart creates an approachable and full bodied texture. A visually stunning presentation of the quintessential Mediterranean delight - a perfectly prepared ball of Spinach Falafel ($12) comes with beets tztaki spread over a rectangular pita slice and topped with a spoonful of creamy yogurt. The crinkle cress and the single pickle add to the attractiveness of the plate while offering complimentary bites of flavor. This dish was a major highlight of the evenings repertoire. Next, we shared a tasty flatbread with grilled peaches and haloumi cheese cubes. The sweet tender peaches and the springy haloumi, (a sheeps milk cheese from Cyprus) were an intriguing pair that offered contrasting textures a top a paper thin just barely crisped crust. The Fried Mussels ($12) were exceptional. Perfectly plump and crispy morsels are flanked by hot green peppers and drizzled in a cool Turkish Tarator which is a light yogurt, cucumber, garlic and dill sauce traditionally accompanying fried seafoods. The Deconstructed Potato Salad special could also be taken for a loose interpretation of a Nicoise salad with its seared tuna and delicate soft boiled eggs. Admittedly, tuna, potatoes, eggs, tomatoes and peppers seem like a strange combo but they worked well, I thoroughly enjoyed this mash up of simple well prepared ingredients. I didn't particularly care for the Spicy Artichoke and Grilled Shrimp Crostini. This special sounded good in theory but didn't standout or warrant return bites on my part. A sight to behold were the Ricotta Loukoumades ($12) with thin slices of roasted beets and prosciutto. These fritters tasted just as beautiful as they looked plated over a striking beet puree. A sweet sparkling Elio Perrone Bigaro Rosato kicked off the dessert courses. Stuffed as we were, sampling the dessert menu was just as imperative as the meze. Especially with executive pastry chef Maura Kilpatrick who has been named Best of Boston, Best Pastry Chef four times, at the helm. In order of my least to most favorite, (deciding to save the best for last) the Sicilian Almond Cremolata & Warm Chocolate Panino ($12) didn't particularly excite me. Perhaps that is because it had some seriously stiff competition. If you were in the mood for an icey treat - cemolata with texture similar to that of a sherbet would most likely appease, the warm chocolate panino dusted in powdered sugar added a touch of whimsy. The pastry chef is known for her way with frozen concoctions after all, and the appearance of such is prevalent in each dessert we ordered. The Chocolate Hazelnut Délice ($12) paired a hazelnut cocoa nib tartlet with hazelnut praline ice cream for a rich nutty treat. I was enamored with the Native Strawberry Floating Island ($13) with moscato strawberry crisp and lime leaf ice cream. The meringue based substance embodied a texture so light any airy it dissolved almost instantly on your tongue. It was brilliantly suspended in a strawberry liquid with some fresh strawberry granita on top. If you can only choose but one dessert, the Baked Alaska ($14) has got to be it. It manages many feats of versatility by being both creamy and crunchy, tart and sweet and hot and cold. Coconut ice cream is scooped over a bed of chewy macaroon cake, covered generously with meringue and then baked at a high temperature just long enough for the meringue to firm. It effectively insulates the ice cream which is not only a magical feat in process but in taste and texture as well. The silky passion fruit caramel sauce takes it over the top with its bold tropical flavors. I'd strongly encourage you save room. While this is truly the dessert that dreams are made of, the same can be said for the experience in its entirety. The enchanting patio space for starters is matched by absolutely flawless service. Our waiter was both charming and knowledgeable while the manager played an active roll in engaging with patrons as well. Behind them a highly skilled kitchen with a knack for creativity producing dishes as outrageously inventive and exotically flavored as they come, Oleana ranks up there as one of my favorite dining experiences in the city.

Turkish Eats in Inman Square

Good morning friends! Has it been awhile since I've posted a restaurant review?! I recall the last time I went out to dinner was over a week ago and my wallet thanks me for that! Excitedly, I didn't have to reach too deep into my pockets this evening as the menu sampling at Bospherus was compliments of the house. I think you know me well enough to know by now I'm honest when it comes to my feelings about the food and experience, whether it be comped or I whether I paid top dollar. So with that little disclaimer, lets get this Turkish feast underway.Opened this past January in Inman Square, Cambridge is Bosphorus a Mediterranean restaurant featuring an executive chef who hails as President of the Istanbul Professional Cooks Association. Bosphorus serves authentic Turkish Cuisine in a setting defined by warm rust colored walls, dim lighting and striking cloth canopies. Rows of dark wooden booths with backs cushioned by red, beige and brown fabric appear uniform and cozy on one side and a long polished bar boasting illuminated arches fills the length of the space on the opposite. The stunning interior leaves a lasting first impression and the service and cuisine follow up in similar form. The hospitable General Manager named Hakan was on hand to explain the dishes served and to answer the questions of our inquiring party which included Elizabeth, Meghan, Michelle, Emily, Megan and myself. While I know very little about Turkish food, I was eager to learn by tasting. Heads up: lots of eggplant offerings, lamb dishes, grape leaves, kebobs, tangy yogurt sauces and whipped humus spreads jump out from the pages of the rather heavy and elegant looking menus.

What else jumped out on the menu was a decent selection of Turkish Wines. Our waitress was knowledgeable and helpful to recommend both reds and whites to satisfy our cravings. She described your standard Turkish red wine as dry and recommended the Yakut ($8 glass/$32 bottle) siting its similarities to a Rioja. I drank two glasses and felt this was a balanced red (indeed dry) that paired well with the bold flavors of the food.First, we were served a basket of soft chewy pita bread alongside a fresh tomato and red pepper based dip with a kick.It's the Turkish version of chips and salsa! I learned the brightly colored paste is called Ezme and in addition to a base of spicy tomato and red pepper it is made with onions, green peppers, walnuts, parsley, olive oil and spices.
There was a generous amount of pita in that basket and we continued to enjoy slices alongside dueling vegetarian platters prepared with the chefs selection of mezes and appetizers. Mezes included a thick yogurt dip made with strained yogurt, walnuts, garlic, olive oil and mint called Haydari and a classic Humus made with mashed chickpeas blended with tahini, garlic, olive oil and lemon juice. Front and center is a meze bowl of Kisir which is fine ground bulgur (cracked wheat) mixed with parlsey, scallions and tomato paste. Missing in action (far right corner of the large photo) is an Artichoke Salad combining artichoke hearts and fresh vegetables tossed with olive oil & lemon juice.To the left we have Mercimek Kofte which is a thick paste of red lentils made with cracked wheat, green onion and parsley, wrapped in crisp lettuce. To the right is Patlican Ciftlick a whipped eggplant puree containing red and yellow peppers and lemon juice stuffed in a tomato. My favorite of the many offerings were the Zeytinyagla Sarma which are grape leaves stuffed with rice, bulgur, pine nuts, black currants, onions and herbs. I loved the way the savory rice meshed with the sweet bite of currants.
From Imam Bayildi which are baby eggplants stuffed with tomatoes to Zeytinyagla Dolma which are grilled green peppers stuffed with rice, pine nuts, currant, onions and herbs, I'm definitely getting a feel for the common ingredients of Turkish food; some of it more familiar than others. I like what I'm discovering.There is more good food where that platter came from. We shared three generously portioned entrees beginning with the Bosphorus Kebab ($23) a braised lamb shank wrapped in eggplant served with herbed vegetables in a flavorful tomato based sauce. The dark lamb meat was incredibly tender, falling off the bone into a cradle of soft eggplant. We've had a lot of eggplant at this point, however, the deep purple vegetable is something I can happily appreciate more of. Sebzeli Guvec ($18) proves a comforting casserole of mixed vegetables featuring potatoes, eggplants, mushrooms, carrots, celery and peppers. Bulger Pilaf and a tangy yogurt sauce accompanied.And finally, an incredibly satisfying plate of pan seared chicken breast stuffed with spinach and mushroom called Sultan's Chicken ($20). Almond slivers and dried apricots added welcome bites of texture and contrast to the juicy chicken and creamy potato puree.
After all that, we were treated to desserts! I was enamored with the unique offerings, especially this bowl of Asure a.k.a. Noah's Dessert ($8) a festive pudding of cereal grains, chickpeas, beans, dry fruits & nuts. Chickpeas in dessert? I know it sounds odd at face value, but those little chickpeas tasted like they were made for this this dish. "According to a legend, it was originally concocted in the galley of Noah's ark from whatever was left in the pantry." Fun, right? Next to this bowl of biblical legend sat Kunefe ($9) which is another strange on print but memorable on the palate combination of shredded phyllo dough filled with fresh mozzarella cheese, baked and topped with syrup and shredded coconut.Lending a delightfully soft and crumbly texture, Sekerpare ($7) is baked semolina and almond pastry soaked in sweet lemony syrup. A more widely known dessert of the region - Baklava ($7) layers finely ground pistachio within syrupy phyllo dough for a sticky sweet finale.

I adored both these traditional confections immensely. You'll definitely want to save some room for dessert here! I'm warning you in advance because if you couldn't tell from the photographs, those entrées are plentiful.

Dinner at Bosphorus was serene and calming, which I can attribute to the zen like glow of the polished atmosphere and most importantly the warm hospitable staff. The dishes served showcased exciting preparations with flavorful ingredients and proved this seemingly lesser known cuisine is not limited to only the adventurous eater, but to anyone who can appreciate traditional flavors of the Mediterranean. The menu has enough variety where you can play it safe with a good old Shish Kebab and some Baklava or hopefully be enticed by something new and unfamiliar.

Artisanal Ice Cream Sundaes

Local purveyors joined forces this past Sunday to offer a free sampling of their products in the form of ice cream sundaes. Batch provided the ice cream and Taza Chocolate provided the toppings as well as hosted the event at their factory store located at 561 Windsor Street in Somerville, just outside of Inman Square. I ventured over with a few other bloggers around 1:30pm to learn about the products and sample the sundaes before the event opened to the public at 2pm.

We were introduced to Susie and Veronica the duo behind Batch as well as a number of friendly Taza employees. Taza produces 100% organic direct trade stone ground Mexican Chocolate. Stone grinding the beans is a traditional method of producing chocolate that involves minimal processing and gives the Taza bars their distinctive rustic texture.

Batch ice cream is produced one batch at a time at Crop Circle Kitchen in Jamaica Plain. The owners pride themselves on locally sourced, organic and fair trade ingredients. The milk and cream come from a dairy farm in Tiverton, Rhode Island, the sea salt and butter are from Maine and the coffee beans are from a company out of Orange, MA. The chocolate and the vanilla beans are sourced direct from farms in Costa Rica.

The ingredients on the applied-by-hand labels are all ones you can pronounce, foregoing any stabilizers that are often found in commercial ice creams. While this makes their product at little more expensive (cartons retail for about $7) it also allows for a superior taste, an incomparable freshness, a spoonful of the purest, creamiest, most luxurious quality ice cream you can ever recall tasting.Today we sampled the vanilla and coffee. (Note on the cartons the cute little icons to designate the flavor!) The vanilla is made with seeds from the beans split open by hand, never with vanilla extract. Vanilla gets a plane-jane wrap but this stuff is so fresh and creamy you will want to eat it plain! (At least at first.) The coffee carton boasting a tiny coffee cup as its logo is made from real freshly ground beans providing a taste that is a flawless balance somewhere in between bitter and sweet. The toppings provided by Taza ranged from just made chocolate sauce, to roasted cacao nibs to chocolate covered cacao nibs. All were a welcome addition to the made-from-scratch ice cream.Gotta love the Taza bike cart, just another effort that displays their commitment to sustainability.

The marriage of these two relatively new products proved quite a treat. Taza was founded in 2006 and Batch is coming up on its one year anniversary - founded in May 2010.

Offering high quality ingredients manufactured in a sustainable, socially responsible way results in a superior tasting product and one you feel good about eating. I was happy to have the opportunity to learn more about them both as well as check out the Taza factory store!

Above: Hand chiseled authentic Mexican stones used for grinding the chocolate. Below: looks to be some larger stone grinding machinery.

While inside I sampled three new Taza flavors - Orange, Ginger and Chipoltle Chili.

The flavors really shine through in their chocolate disks. Have your chocolate any way you like, sweet, potent or spicy.

Back outside: The event had quite a turnout!

Special thanks to Carol for providing us each with a bag of treats to take home including pints of salted caramel and coffee ice cream, a batch tee shirt, a Taza 80% dark chocolate bar and a can of chocolate covered cacao nibs.

Want some of your own? You can purchase Batch at a number of shops in Boston and surrounding towns. Taza Chocolates can be purchased at the factory, online and at shops in 40 states nationwide.