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Oleana

<p>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.</p> <p><strong>Tip:</strong> In warm weather, ask to be seated in the peaceful back garden; in winter, try and sit near the cast-iron fireplace in front.</p>

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From Food & Wine , JUL 2009

Ana Sortun of Oleana and Sofra in Cambridge, Massachusetts, is inspired by Turkey, Lebanon and Greece...MORE>>

– Mediterranean Pantry Quick Fixes

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>>

– Peter Jon Lindberg Mass Appeal

Last updated July 2009