Howdy.

Thanks for taking the time to read the very first Olivia Newsletter. The idea is to send out one of these a month to keep you in the know about what’s cooking at Olivia. We’ve been planning on doing this since, I don’t know… last August? But, a few things got in the way. Opening the restaurant. Cooking the food. Laundry.

So, we’ve been a little busy. We don’t mind. Our first 8 months have been something of a success and we have you to thank. Thank you for helping us keep doing what we love to do. And we love doing what we do more than you know. There are things to tell you.
Let’s get to it. And, again, thanks.

Speaking of brunch (weren’t we?)…

…if…
…for whatever reason, you have not been to Olivia for Sunday Brunch… what, may I ask, are you waiting for? A ride? Let me tell you something, this is, and I’m not saying this ’cause I work here, this is the best brunch in town. Period.

So, seriously, if you haven’t, you should. Those of you who have, you know.
Sunday’s from 10:30 – 2:30

See you soon!

Doing Olivia on the cheap!

Here we see Morgan as she wheels in more pots & pans to get ready for our new $38 prix fixe menu we’re starting this Sunday. Yep, every Sunday thru Tuesday we will offer a 3-course prix fixe selection which you simply choose from that evenings menu. Appetizer, salad, and entree and we wrap it all up with one of Sarah Jordan’s stoopid-good ice creams for a mere 38 bucks! And won’t be no sparrow-sized portions neither. Nuh-hunh.

James & the kitchen are jazzed about this & you should be too. Value never, ever tasted so good!

O’s wine o’ the week

We like pink wine.
A lot.
Not only does it suit our weather & our food, it’s also so dang tasty! If you don’t, or rather think you don’t, like pink wine you gotta stop in soon to wrap your lips around some of the lushest, most juicy, delicately spice-kissed & deliciously dry pinks you never knew existed.
“Oh, reaaally?”, you ask. Really.

We have always had a nice selection of pink juice on our wine list but, over the next few weeks, our cup will truly runneth over with so many new copper, salmon, ruby & rose-colored jewels. Such as the gem pictured above:

Cantine Salento’s Rosa del Golfo.
Made from Negroamaro & a pinch of Malvasia Nera Leccese, this wine hales from the craggy-shaped heel of Italy’s boot – Puglia. I have loved this wine in the past but a few years back it just vanished. When I heard a limited quantity was made available I was tickled, uh, pink.

This 2007 showing is, I think, my new favorite wine – aromas of fresh rose petals & crushed raspberries, dusted with cinnamon & a gush of lush red fruit floods your mouth while tiny tongues of soft spice dart all across your tongue. All this at such a highly reasonable price is almost too good to be true!

$5 a glass & $20 a bottle for as long as it lasts!
Needless to say, we bought all there was which was 5 cases.
At this price you can afford to see for yourself that there’s a lot to like about pink wine.

links to more Puglia:
Food
Travel

The Olivia Happy Hour…

The bargains keep right on coming! We’ve expanded our happy hour from every Sunday & Monday 5-close, to include every Tuesday, Wednesday & Thursday from 5-7. If you don’t know, the way it works is we knock 30% off our bar menu, $1 off all beers and, AND, 30% off whatever wine we choose to feature that week!

And, this week is all about the white wine. Sparkling. Sweet. Still. Spain. Italy. France. Cali. Washington state. It matter’s not as long as it’s a white wine!
Now, what’choo think about dat?

Next week (4/12-4/16): The Reds of España!

You should know that oodles (a wine term meaning lots) of delicious new wines from some of the dandiest producers from the world over are just pouring in! Being surrounded by so much good juice has us all singing the glory of the grape! Great Golly! There’s joy in that there wine!
Here, take a peek…

Ya’gots’ta grows it before you can cooks it!

If you’ve paid a visit lately, perhaps you’ve noticed something of a change taking place to the lovely green space out back. We’ve planted a garden (that’s Sarah there tending to some basil or possibly planting some serrano’s while, Tasso, the flightless, winged garden pig, keeps a metal washer eye on things). Now, this is a full-on, 100% working garden which, in addition to the aforementioned basil & serrano’s, should soon provide a bounty of thyme, oregano, peppers of many persuasions, tomatoes (beefsteak & better boy), radishes & mesclun. All of which will find their way one day to your dish.

In the meantime, now that we have enjoyed a bit of rain, Chef Morgan returns, most mornings, bags overflowing with a host of seasonal greens from Boggy Creek and the luscious lambs from Loncito’s Ranch has Chef Holmes in a near state of giddiness. All is well here. Tasso thinks we’re in hog heaven.

Well, that’s about it for now. Thanks again for taking the time to read our newsletter. Apparently, you have some time on your hands. That’s nice. But get all your work done so you can come on down tonight and treat yourself like royalty. And, it won’t cost a king’s ransom neither.

Hope to see you soon.

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