LATE & LEISURELY Sunday Supper at MILO & OLIVE

At a glance: communal tables · open kitchen · pork belly · pizza oven · garlic knot

Those are some of the highlights of this very small, but acclaimed bakery and restaurant known as Milo & Olive.

Milo & Olive is 4-5 short blocks distance from Wine Expo so if you are adventurous you can walk or move your car. [Note: Depending upon what time we leave the Wine Expo and whether or not we walk to the restaurant--which Jono is inclined to do for exercise reasons--we may arrive 15 minutes early or late].

With its freshly baked out of the oven breads and their zagat recommended individual wood-fired pizzas it is probably not the best place to try to watch your carbs--though they have plenty of carb-friendly small plates if you have self control. Because of the limited seating we may end up needing to share a communal table and/or also waiting for a bit, but from what I have been told, their food is well worth the wait (if it gets too long there are a number of other restaurants--albeit less interesting--in the same general neighborhood). They serve a small, but interesting wine list and have a handful of specialty cocktails. The cost of dinner can run $25-35 per person or so--depending more on alcohol consumption than food. Most glasses of wine are in the slightly pricey $12 range including their special "RUGGED & MANLY" selections!

Parking: Neighborhood, street parking should be findable within a block or two. They do not have their own parking lot.

Below is the restaurant's background story from its own website...

Story

Milo and Olive is a neighborhood bakery and pizzeria brought to you by the team behind Rustic Canyon, Huckleberry and Sweet Rose Creamery. Owned and operated by Josh Loeb and Zoe Nathan, with a kitchen helmed by Executive Chef Jason Mattick, Milo and Olive serves a menu of fresh baked morning pastries and bread, wood fired pizzas, farmers market inspired salads and small plates in a very intimate and warm environment.

The bakery at Milo and Olive is another playground for Zoe to practice her ingredient driven style of rustic pastries and breads. The offerings at Milo and Olive will for the most part be different from those at Huckleberry, many focusing on using different grains in order to create the richest possible flavors. Milo and Olive also offers and extended menu of Zoe’s breads, from her classic Baguettes and Country Boules, to new breads like Green Olive, Lemon and Thyme, a Three Cheese Cheesebread, Whole Wheat Potato Bread, Homemade Bagels and much more.

Jason Mattick takes his love of local ingredients and rustic Italian cooking to the pizzeria menu. Using a dough crafted by Zoe, Jason makes 8-10 different daily pizza offerings, focused on quality ingredients like locally made mozzarella, farmers market produce and sustainable meats. The menu also features ingredient driven small plates and salads to compliment the pizzas.

The wine and beer list at Milo and Olive is focused on small production bottlings made by winemakers and brewers who we love and trust. The list changes regularly and is focused on food friendly wines with enough character to properly compliment the menu. We are proud at Milo and Olive to have an open kitchen because we love the way it welcomes our guests into our restaurant. We’d always dreamed of a place where people can come in the morning and eat a pastry and drink great coffee while reading the paper and watching the kitchen staff roast their vegetables, braise their meats and prepare for the days service.  Welcome to Milo and Olive. Relax and let us feed you.

 


 



 

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  • Herb M.

    I'll probably nibble.

    June 16, 2013

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