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The Basics: Oleana restaurant information

Oleana

134 Hampshire St.
Cambridge, MA 02139
617-661-0505

Oleana restaurant information
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Chef-owner Ana Sortun believes food is comfort, and Oleana is a neighborhood restaurant all about comfort.

The menu centers on Mediterranean inspired dishes, layered with flavor and unusual spice combinations. Details like spice blends and pressed coffees set the restaurant apart.

The ambiance is rich in wood, stone and iron; the interior is a contrast of earth tones with soft lighting, shades of blue and handmade tabletops of golden onyx mosaic.

In winter, the wood stove is roaring. In warm weather, Oleana’s garden blooms and buzzes with outdoor dining.

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134 Hampshire St., Cambridge, MA 02139
617-661-0505
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cheese

by Chef Ana Sortun

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Sfela cheese and green garlic saganaki with ouzo, sesame and Greek figs
 
by Chef Ana Sortun
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Basturma
1. noun Armenian cured and spiced meat.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Coulis
1. noun A thick puree or sauce.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Empanada
1. noun Savory or sweet turnover.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Granité
1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
Hummus
1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.
Lovage
1. noun A celery-like vegetable.
Mizuna
1. noun Crisp, feathery salad greens from Japan.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Paella
1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Pancetta
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
Porcini
1. noun Smoky, meaty wild mushrooms.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ramp
1. noun A wild onion.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Sorrel
1. noun A sour, buckwheat-related herb.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Terrine
1. noun An earthenware container, or the dish cooked therein.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Tuile
1. noun A thin, crisp, French cookie.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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