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Hidden Paradise

THE RESTAURANT:
Oleana Restaurant. The word, oleana, is Norwegian for “hidden paradise”.

THE NUMEROUS ACCOLADES:
Winner of the 2005 Best Northeast Chef Award – James Beard Foundation.
Top 10 Restaurants in Boston – Zagat.
Top 10 Restaurants in Boston now – Concierge.
Best Outdoor Dining in 2003 – Boston Magazine.
Best Restaurant Dining in America – Brenda Vongova.

THE CUISINE:
Arabic cuisine fused with the fragrances, flavors, and techniques from North Africa, the Mediterranean, and France.

THE SIGNATURE:
Creative, evocative and inspiring dishes. Pressed Turkish Coffee. Homemade ice cream. Spice blends. Outdoor dining. Passion.

THE FRENCH TECHNIQUE:
The brilliant Chef Ana Sortun was trained at the Ecole de Cuisine La Varenne in Paris, where she acquired the attention to artistic detail in cooking and the appreciation of creating dishes with impeccably farm-fresh ingredients. In fact, Chef Sortun uses organic produce from her own farm.

THE SAMPLE MEAL:
PRET A MANGER
* Spicy Carrot Puree & Egyptian Spice Mix with Nuts & Olive Oil ($4)
APPETIZER
* Sultan’s Delight; Tamarind Glazed Beef & Smokey Eggplant Pur‚e with Pinenuts ($10)
ENTRE
* Lebanese Crˆpe with Free-Range Veal, Yogurt & Stuffed Cabbage Leaf ($24)

THE INTERIOR ARCHITECTURE:
Warmth of a roaring fire in a small wood-burning stove. Natural wood and stone. Mediterranean colors. Handmade mosaic tabletops. Soft lighting. Chef Sortun was determined to cook for a wide variety of people in the neighborhood. Although the quality of the cuisine is high-end, the ambiance of the restaurant is comfortable warm, elegant, and natural.

THE SECRETS:
Chef Sortun purchases her dry goods from Savan in Watertown, a wonderful Turkish store. Her secrets are further shared in her cookbook, Spice: Flavors of the Eastern Mediterranean (Regan Books, 2006).

THE DESSERT:
Do not even think about skipping dessert. Pastry Chef Maureen Kilpatrick has won accolades from the New York Times and Food and Wine Magazine. Indulge in the “Baked Alaska served Coconut Ice Cream & Passion Fruit Caramel” or the “Sicilian Almond Cremolata with Warm Chocolate Panino”.

THE WAIST LINE:
How do the French remain slim despite their extravagant and decadent meals? – By mastering the art of cooking, and preparing every meal with the intensity of preparing an art installation. The secret to losing weight requires an appreciation for beautiful and varied cuisines. Entr‚es that are monotone in color and texture (e.g. a large bowl of pasta or a burrito) induce overeating or binging. In contrast, entr‚es that are fused with a variety of senses lead to feelings of satiation. At our local Oleana Restaurant, every sense is satisfied to its fullest degree. As a result, full feelings of satiation are easily obtained. Fast-food chains, such as McDonalds, are “mono” in every sense…in other words, fattening!

THE VEGETARIANS:
Without a doubt, vegetarians are in paradise at the restaurant. Vegetables and grains taste undeniably fresh, luscious, and decadent at Oleana. Vegetarians who are sick of eating boring tofu and boring salads can finally eat like gods. For example, they can try “Ricotta and Bread Dumplings cooked with Red Wine, Porcini and Kale” or “Spicy Fideos and Chick Peas cooked with Green Chard and Orange Aioli”.

THE TIPS:
Reservations are highly recommended. Dinner only. (Private lunches are available for groups of fifteen or more.)

THE VALUE:
Indeed a hidden paradise, Oleana Restaurant holds transcendental standards in food quality, service, atmosphere, and value. Without any hesitation, I give the restaurant the title, “Best Restaurant Dining in America”.

OLEANA RESTAURANT
134 Hampshire Street Cambridge, MA 02139 617 661 0505
www.oleanarestaurant.com

April 30, 2007
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