Oleana
In this cozy neighborhood nook, where the simple blond-wood décor is brightened by mosaic-tile tabletops, chef Ana Sortun blends unusual flavors from Egypt, Turkey, Tunisia, and Armenia to create her own vivid cuisine. Her roasted scallops are paired with a creamy celery-root semolina and tarted up with a caponata of sage and apples; her tamarind-glazed beef is accompanied by a smoky purée of eggplant. The ever-changing five-course vegetarian tasting menu draws raves—of course, it doesn't hurt that Sortun’s husband's organic farm supplies Oleana’s produce.
Tip: In warm weather, ask to be seated in the peaceful back garden; in winter, try and sit near the cast-iron fireplace in front.
As Featured In...
From Food & Wine, Jul 2009
“Ana Sortun of Oleana and Sofra in Cambridge, Massachusetts, is inspired by Turkey, Lebanon and Greece...” MORE>>
From Travel + Leisure, Mar 2004
“At the note-perfect Oleana, chef Ana Sortun blends unusual flavors from Egypt, Turkey, Tunisia, and Armenia to create a vivid cuisine that's all her own....” MORE>>
Last updated July 2009 lastArticle = 7/2009 and lastAward =
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