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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.

News and Events at Oleana restaurant

Get to Know La Garagista Wines
On Wednesday, November 19th, chef de cuisine Cara Chigazola-Tobina and wine director Lauren Friel will be pairing Oleana’s Mediterranean ...

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It’ll be like St. Patrick’s Day in September – but totally different – when Boston’s first-ever, ifest comes to ...

Sugar Rush 2014
For those who believe that there’s always room for dessert, take note: this year’s Sugar Rush is headed ...

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

by Chef Ana Sortun

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Cacik with garlic yogurt, cucumber, spinach and mint
 
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.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
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.
Moussaka
1. noun A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Pancetta
1. noun Cured Italian bacon.
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.
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.

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