… that is the definition of the “Olio”. And the new gem in Stamford, named Olio, delivers just that in each dish… a perfect harmony of different flavors and ingredients.
Olio Restaurant on Hope, a new American restaurant, opened its doors about eight months ago. Ever since then all my blogger/twitter/facebook/foodie friends have been telling me to go check it out. Well, friends! Tonight was the night.
After dining there tonight, I am actually quite bummed that I did not get there sooner. There is so much good food to be had in this place. Aside from the fantastic food, Olio offers a delightful and cozy atmosphere along with a wonderful welcoming team led by Chef Steve and his business partner Moira.
Each dish we tried was an epitome of love, care and expertise that went into it. Chef Steve came to say “Hi” as we settled in and he was kind enough to give us his recommendations on what to order. We started with two appetizers. The Beef Empanadas were delightful. Unlike most empanadas which tend to have thick and horribly oily dough, this dough on the outside was so thin and beautifully light yet crunchy. At once, I realized that this chef understands finesse on a plate.
Our next appetizer was TDF (To Die For)! Seared Sea Scallops with Smoked Cauliflower Fondue, Grilled Corn and get this ….Sweet & Sour Raisins. WOW! I am telling you right now, that this dish is a must-have. The scallop was cooked perfectly – light and juicy. The sweet and sour raisins were such a delightful touch and created a well rounded flavor profile by adding its sweet and sour notes. The smoked cauliflower fondue was so addictive that I wanted to hide in a corner and lick my plate clean….sometimes I really hate having people around me.
For our main course we ordered two dishes. Chef Steve told us that like all his pasta, the gnocchi is homemade and that instead of potato he uses ricotta to make his gnocchi. The result is a light and rather moist bite. It was tossed in a delicious sauce made with lobster meat, shallots and brandy tomato cream. True story: I had to signal our server to give me spoon for this dish so that no drop of sauce may be left behind.
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