Oliver's Osteria: New Fall Menu

Argy-Bargy on Oliver's Osteria 


Finally, a cool breeze in the Canyon where I met my friend for dinner to try the restaurant I've heard a lot of buzz about around town. It's called Oliver's Osteria featuring Chef/Owner Erik De Marchi's cuisine from the Emilia-Romagna Region of Italy. I always bring my best appetite to dine, especially when it's Italian. This restaurant is nestled in the Canyon between a wine bar and brewery. Due to limited indoor seating capacity, they have ample seating outdoors in a covered patio area. After settling into my table, I was immediately greeted by our knowledgable and handsome server, Alessio. He was wearing a mask, but I could feel his smile and warmth through the sparkle in his eyes. His lovely accent also helped set the stage for the authentic Italian meal I came to experience. 


We began our tasting with Calamaro Ripieno which was essentially Grilled Calamari stuffed with shrimp, aromatic herbs, and black olives sautéed in very light tomato sauce that contained capers, which I love. My favorite part of this dish was the textures. The Calamari was cut into rings but still attached at the base to hold together the delectable stuffing inside. It was an alluring presentation complete with bold fall colors and flavors in the sauce. 


Next, we tried a pasta dish that was off the charts. Nothing is more satisfying than homemade pasta, especially Tagliatelle Rosse, made with beets, giving the noodles a beautiful dusty rose color topped with a port infused Quail Ragu on a bed of taleggio-fondue. Rich and satisfying, to say the least. If you love Italian because you love pasta, you are sure to enjoy this seasonal inspired Pasta E Risotti dish. 


I lived in Alaska and worked on a fishing boat, which gave me the privilege of having some of the best seafood ever, especially Salmon. Our main course was a perfectly cooked, moist piece of Wild Caught Salmon. Salmone Livornese was a simple yet satisfying and healthy dish accompanied by sides of fresh garlicky sautéed spinach and some perfectly roasted potatoes. The very light chopped tomatoes, black olives, and capers that comprise this sauce complimented the fish perfectly without taking away the Salmon's clean, fresh taste. It was just food you can feel good about eating if you do your best to eat healthy, even when you dine out. I couldn't resist the light, fluffy Panna Cotta for dessert that is drizzled with a fresh berry coulis.

 
If you haven't tried this little gem in the Canyon, I highly recommend making your way there to try some of their new fall flavors. Did I mention they have a full bar as well? I will definitely return for a repeat of this wonderful dining experience. Grazie Chef Erik, Alessio, and the rest of the attentive staff at Oliver's Osteria!

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