In the heart of downtown New Haven, Connecticut, Olea offers a thoughtful interpretation of Spanish and Mediterranean cuisine that stands out for its commitment to quality and innovation. Led by Chef Manuel Romero, the restaurant delves into the rich flavors of the Mediterranean, balancing locally sourced ingredients with carefully selected imports. Named after the olive genus, Olea reflects a deep appreciation for the culinary traditions and ingredients native to the Mediterranean region, setting the stage for a dining experience that aims to both comfort and intrigue.
During a recent dinner with cherished friends, Olea presented an opportunity to explore its culinary offerings, starting with a selection of cocktails. The Smoked Manhattans ($14 each) were particularly noteworthy, offering a nuanced take on the classic with a hint of smokiness that complemented, rather than overwhelmed, the blend of Rye Whiskey, Lustau Vermut Rojo, and spiced cherry bitters.
The appetizers set a promising tone for the meal. The Tuna Tartare ($18) was a lovely mix of yellowfin tuna, tomato, ginger, soy sauce, and sesame seeds, topped with aioli and served with crispy wonton, offering a beautiful interplay of textures and umami flavors. The Patatas Fingerling ($9) and Pimientos de Padrón (Shishito Peppers, $9) were executed with care, the former boasting an ever so slightly crispy exterior and a pillowy soft interior, enhanced by truffle aioli and crispy rosemary, while the latter offered a pleasing balance of delicate heat and salt.
For the main courses, the Branzino ($33) was well-received by my dining companion, its preparation highlighting the fish’s natural flavors. The Atlantic Salmon ($32), though just slightly overcooked, was presented with creativity, featuring an unexpected sweet potato base and garnished with carrots, soybeans, poppy seeds, and a lemon confit vinaigrette, creating a colorful and inviting dish. My Duck Leg Confit ($32) was a highlight, with its perfectly crispy skin and tender meat, complemented by a vibrant array of accompaniments like parsnip purée, zucchini, and green apple, which added depth, sweetness, and texture to the dish.
Despite the richness of the mains, dessert was a chapter of the meal that could not be skipped. The Torrija ($13) was an unforgettable blend of caramelized brioche, Tahitian vanilla infused milk, and honey-rosemary ice cream, which I will be lusting after for weeks to come! The Modern Lemon Pie ($13), with its smooth, silky texture and accompanying pineapple ice cream, was a refreshing nod to the Mediterranean’s sunny climes – much needed on a cold New England night.
The service at Olea was friendly, attentive, and unobtrusive, contributing to a pleasant dining atmosphere. The restaurant’s ambiance, characterized by its understated elegance, complemented the overall experience. Beyond the culinary delights, what truly made the evening unforgettable was the company. Sharing this dining experience with two of our favorite people added an immeasurable joy to the evening. The laughter, conversations, and shared moments of culinary discovery elevated the experience from a simple dinner to a lovely memory. In true Spanish fashion, it was a reminder that while food can be artfully prepared and beautifully presented, it is the people we share it with that imbue a meal with special meaning.
In reflection, Olea earns a solid 4 out of 5 stars. The dining experience was enjoyable, with several dishes standing out for their thoughtful preparation and flavor profiles. While the meal was not without its minor flaws, such as the slightly overcooked salmon, the strengths of the menu, particularly in the appetizers and desserts, made for a satisfying visit. A more diverse wine selection by the glass could enhance future dining experiences. Olea remains a commendable choice for those seeking a taste of the Mediterranean in New Haven, offering a blend of comfort and culinary exploration that is worth experiencing. I will happily return to Olea.
Olea can be found at 39 High Street, New Haven, CT | 203 780 8925
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