A wood-fired Mediterranean table on Carver Street — almond-wood smoke, Calabrian heat, and the kind of long dinner you don't want to end.
Our Story
Chef Dario Sartori grew up between a Ligurian fishing harbor and his grandmother's olive press, and he cooks like both — salt, smoke, and citrus, nothing hiding. Everything passes over almond-wood embers before it reaches you: the branzino blistered in its skin, the leeks gone sweet and black at the edges, the bread you'll keep tearing at.
2016
Established
Coastal Med
Cuisine
Wood-Fired
Every Plate
Inside Olea
Three things worth the trip
We are a small room with one open hearth at the heart of it. Here is what it tastes, sounds, and feels like.
01
The Open Hearth
A single almond-wood fire anchors the room. Pull up to the chef's counter and watch every plate finished an arm's length away — sparks, char, the cook calling the pass.
02
The Signature Plates
Whole branzino under burnt lemon and Calabrian chile. Hand-cut tagliatelle with sea-urchin butter. Lamb shoulder over coals, dressed in mint and toasted almond.
03
The Room
Forty seats, lime-washed walls, a long marble bar, one olive tree in the window. Low light, loud enough to feel alive, quiet enough to hear your table. Reservations move fast.
Private Dining · The Chef's Table
Sit at the fire. Let Dario cook.
Up to fourteen guests at the marble counter beside the hearth. No menu — a seven-course tasting built that morning around the market and the catch, paired by the glass, narrated by the chef between plates. Ideal for a milestone, a closing dinner, or a night you want remembered.
Per guest
$145
tasting · wine pairing optional
Come hungry. Stay late. Leave smelling faintly of woodsmoke.
