Ole! Olio brings amazing downtown flare and flavor to Springdale – Stamford, CT

Living in the Springdale neighborhood of Stamford, we’ve been waiting 5 years for a delicious, downtown-esque restaurant to open up within walking distance of our home. Well, we are happy to say Olio has made it happen! Now if you remember from our last post announcing Olio, it is not Italian like you might think. Actually, it’s kind of hard to put your fork on what exactly Olio is.  It’s sort of New American, Nuevo Latino with Italian influence and it totally works!  Here’s why:

The Service

Kind, helpful, and quick would sum it up.  If the water was close to empty, it was filled. Your wine was poured for you when it ran low.  Don’t you love that? :)  Moira Hyland, co-0wner with Chef Steve, even made her way around the restaurant to make sure things were going perfectly. As we eavesdropped, we heard some amazingly positive feedback.

The Food

Although the menu fit on one page, it was very difficult to narrow down our picks.  In the end, we came up with a great strategy:  we’d share each app and each entree, giving each of us four different tastes.  Oh, but there’s dessert too, but let’s not get ahead of ourselves.

Starting off, you get some soft Italian bread that you can dip in a roasted pepper and olive tapenade or a white bean hummus.  The olive tapenade was salty (not too salty), full of that olive bite, and tangy from the peppers and the white bean hummus was creamy and had nice hints of garlic. We asked for more of that, omnomrific!

We started with seared sea scallops with smoked cauliflower fondue and sweet & sour golden raisins.  The fondue was light, but yet was still full of flavor.  The raisins added a wonderful brightness that balanced out the seafood flavor from the scallops.  The scallops were cooked perfectly, the sauce added a great sweet taste, and the cauliflower creamy. This was our favorite!

Then onto braised pork shoulder with avocado, pickled red onions, coriander, and crispy plantains.    The pork was delicately braised, was tender, and oh so juicy.  On top of the pork was a bright, fresh pickled red onion salad with chunks of avocado.  Steve served all of this on top of flattened plantains, crispy and fried to perfection.  DELISH!

Next was house made ricotta gnocchi with lobster, shallots, a brandy tomato cream sauce, and arugula on top.  The sauce is light and creamy.  The gnocchi is light and pillowy, with a good bite to it.  The lobster was cooked nicely and the tomato added that nice touch of just a little tartness.  Somehow this manages to feel like a light dish.

And lastly we enjoyed the beef short rib with truffle mashed potato, ancho chili, and tomato confit. Mmm, the meat just fell of the bone with a gentle pull and the sauce had this delicious, exotic flavor with a hint of cinnamon that really rounded it out. And the truffle mashed potatoes, oh yeah, just enough truffle flavor, creamy with chunks of potatoes—just how we like it!

Oh, and we washed everything down with a bottle of organic, environmentally friendly Como Sur 2010 Cabernet Sauvignon / Carmenere blend from Chile.

For dessert we had the cinnamon doughnuts with Nutella dipping sauce.  When you bite into these soft and moist bad boys, you can really taste the cinnamon. It tasted like a churro actually. These are seriously the most moist donuts we’ve ever had and found out it was because the chef added just a little ricotta. Good call, chef!  After he talked with us a bit about his donuts, he also made his way around the restaurant, and people were gushing about how awesome their food was.  Yeah, he’s the man.

And the Creme Anglaise bread pudding which had a great vanilla flavor. This was a pretty traditional bread pudding that—although it tasted delish and was moist—was a bit too bread-y for us…we prefer our bread pudding on the creamier side.  We shared both desserts with a nice spot o’ joe from Ward Coffee of Norwalk.

Our Overall Take on Olio

What can we say?  We’re glad that Hope Street and Springdale now have some tasty, super creative food.  Olio is breathing life into the culinary scene and we venture to say this will become a go-to spot for us and many others. Definitely head on down to our neighborhood and check it out!

Olio

Noms: 4

Cost: $$$

Address:  934 Hope Street

                  Stamford, CT 06905

Phone:  (203) 817-0303

Fax:  (203) 817-0305

All the Right Ingredients @ Olio on Hope Street – Stamford, CT

Olio is now open!

Update:  see the review of our great experience at Olio. 

Passion.  That’s the first word that comes to mind when I think about Steve Costanzo and Moira Hyland.  Passion.  It’s passion that took them away from corporate America to follow their dreams when a spot opened up at 934 Hope Street where Bella Luna used to be.  When they both checked out the spot, they fell madly in love and knew that they were destined to be the owners.

So, I need to introduce you to both owners of Olio (opening July 5) before I can go on.  Moira went for culinary training at The Natural Gourmet Institute so she could understand cooking, techniques, and so that she would understand the ins and outs of the restaurant biz. Her personality bubbles over and you get the sense that she’s take charge, gives her all, and is very proud of her work.  Steve is this way, too, and they mesh well together.  In fact, they often refer to each other as family.  Moira says here and there that Steve samples too many dishes and Steve states that she annoyingly steals all of his fries when they are eating.  Steve, I know what that’s like…Kristien is also a thief.  You get the feeling that they are like brother and sister, loving each other but also ribbing and goading each other.

As for Steve, he has had an interesting career.  He began by delivering food and one of his stops just happened to be a catering business.   One day he asked if they needed any help chopping or prepping meals.  He left his job, began cooking and his love of food grew and blossomed.  Steve soon found himself sautéing, flambéing, baking, cooking, and grilling at the New York Restaurant School in Manhattan.

The Food

Now, onto Olio.  At first, I had visions in my head of another Italian restaurant in Stamford, but I was wrong.  Actually, Olio means “a dish of many different ingredients” in Spanish.  It’s no coincidence that a Spanish name was chosen by Steve’s daughter because the menu has big, bold flavors from Latino cuisine.  You’ve got fresh fruits like cassava and avocado and dishes such as a carnitas torta and beef short ribs with ancho chili tomato confit.  One of the dishes that he just added to the menu is a slow braised pork shoulder served over crispy plantains, served with pickled red onions and coriander.  He also has planned out a killer homemade ricotta gnocchi that promises to be light as air, strewn with lumps of lobsters, sprinkled with shallots, and bathed in a luscious brandy tomato cream sauce.  There are vegetarian options, too, don’t fret:  there’s a zucchini roulade for example.  He’ll lightly slice the zucchini, then put farmers ricotta, lemon, and plum tomato confit on top, then roll it up.  Ah, that just screams out summer, just screams out fresh.  Feel like seeing the full menu?  Steve was kind enough to share it with us, just check it out at the end of the post.

Speaking of the menu, Steve and Moira will be keeping it small and manageable.  The advantages of this?  Steve will be able to add in flare and creative dishes with specials.  Also, this will help Olio to create new menus as the seasons change, drawing from local sources whenever possible.  They’ll be starting off with lunch and dinner and will move in a killer brunch when they get into their stride.  Think some time around August.

The Drinks

The day I went to visit Olio was the same day that their wine distributor came by and let them sample some fun and unique wines.  Good news for you, Omnomivores:  whereas some restaurants START their bottles at $32, Olio has made $32 their most expensive bottle.  You’ll find bottles here that you can’t really find at your local shop, giving you a nice chance to explore and find a new favorite.  They will also have some bottles and cans of beer for purchase.

Special Events

There will be wine and beer tastings from time to time for diners to take advantage of.  When Steve and Moira find a new beer they like, they’ll snatch it up and put it on the menu.  Also, keep both eyes and both ears out for their wine and beer dinners.  There will also be cooking classes with Steve from time to time, so you can learn to cook like he does.  Finally, they plan to have educational and interactive events based around a central local ingredient or product.

Olio

Noms:  TBD

Cost:  $$$

Address:  934 Hope Street

                  Stamford, CT 06905

Phone:  (203) 817-0303

Fax:  (203) 817-0305

The Lunch Menu

Starters

Oven Roasted Tomato Soup $8

  Coriander Crème Fraiche

Wild Mushroom Crostini $10

  Cippoline Onion, Telleggio Cheese and Truffle oil

Boston lettuce Wedge $8

 Crispy Pancetta, Soft Poached Egg, Buttermilk Blue Cheese Dressing

Tri Color $8

 Arugula, Boston Lettuce & Radicchio, Roasted Peppers, Shaved Grana Padana, Balsamic Vinaigrette

Zucchini Roulade $8

Farmers Ricotta, Lemon, Plum Tomato Confit

BBQ Spareribs $10

Miso Soy, Sesame & Charred Green Onions

Entrées

All Sandwiches Served with House Made Fries

Olio Chopped Salad $11

Candied Pecans, Blue Cheese, Avocado, Grilled Corn and Roasted Beets

Fresh Roast Turkey Breast $11

 Brie, Arugula, Cranberry Mayo on Multi Grain

Grilled Salmon $14

Shaved Fennel, Red Onion, Oranges and Basil, Mixed Greens, Sherry Vinaigrette

House Made Fettuccini $12

Fava Beans Roasted Corn Baby Arugula Grape Tomatoes

 House Burger $12

Cippoline Onions, Apple wood Bacon and Gruyere on Brioche

Steak Sandwich $12

House BBQ Sauce, Crispy Onions, Aged Cheddar on Garlic Bread

 Torta $12

Pork Carnitas, Avocado, Chipotle Mayo, Roasted Tomato and Arugula on Ciabatta

Grilled Cheese & Soup $12

 Granny Smith Apples, Bacon, Dijon, Sharp Cheddar on Toasted Sourdough with Roasted Tomato Soup

Desserts

Cinnamon Sugar Dusted Doughnuts $9

Nutella Dipping Sauce

 Bread Pudding $9

Bourbon Crème Anglaise

Short Bread Lemon Tart $9

 Fresh Whipped Cream and Raspberries

Warm Almond Fudge Torte $9

Grand Mariner, House Made Vanilla Bean Ice Cream

Tres Leches $9

Toasted Coconut, Caramel, Fresh Whipped Cream

The Dinner Menu

Starters

Oven Roasted Tomato Soup $8

Coriander Crème Fraiche

Wild Mushroom Crostini $10

 Telleggio Cheese, Caramelized Cippoline Onions, Truffle Oil

Boston lettuce Wedge $8

 Crispy Pancetta, Soft Poached Egg, Buttermilk Blue Cheese Dressing

 Tri Color $8

Roasted Peppers Shaved Grana Padana, Balsamic Vinaigrette

Shrimp & Sirloin $14

Plantain Fries, Serrano Garlic Aioli

Braised Pork Shoulder $10

 Avocado, Crispy Plantains, Pickled Red Onions, Coriander

Seared Sea Scallops $14

Smoked Cauliflower Fondue, Grilled Corn,

Sweet & Sour Golden Raisins

 BBQ Spareribs $10

 Miso Soy BBQ Sauce, Sesame Seeds, Charred Green Onions

Entrées

House Made Ricotta Gnocchi $24

Lobster, Shallots, Brandy Tomato Cream

House Made Fettuccini $18

Fava Beans, Grilled Corn, Arugula, Grape Tomatoes

Zucchini Roulade $16

Farmers Ricotta, Lemon, Plum Tomato Confit, Baby Arugula

Pan Roasted Chicken $24

 Truffle Mashed Potatoes, Shallots, Lemon Thyme Pan Gravy

Crispy Pork Belly $24

 Braised Cassava, Pazole, Red Onion Relish

Beef Short Rib $26

Truffle Mashed Potatoes, Ancho Chili Tomato Confit

Sautéed Chicken Breast $24

 Sun Choke White Bean Puree, Garlic Spinach

Crispy Black Sea Bass $28

Caramelized Fennel, Plum Tomato, Saffron Shrimp Broth

 Cioppino $28

Clams, Mussels, Cod, Shrimp & Scallops, Grilled Crostini with Roasted Garlic Aioli

12oz. N.Y. Strip $28

 Gruyere Caramelized Leek Potato Gratin, Garlic Spinach

Desserts

Cinnamon Sugar Dusted Doughnuts $9

 Nutella Dipping Sauce

 Bread Pudding $9

Bourbon Crème Anglaise

Lemon Tart $9

Fresh Whipped Cream, Raspberries

Warm Almond Fudge Torte $9

Grand Mariner, House Made Vanilla Bean Ice Cream

Tres Leches $9

Toasted Coconut, Caramel, Fresh Whipped Cream

Five courses with our Latin lover. Brasitas – Stamford, CT

Course 1: Halibut and shrimp sangrita ceviche

When we first moved to Stamford and were searching for some good Nuevo Latino food like we had in Port Chester, our neighbor told us about Brasitas in Stamford.  So we gave it a shot and what ensued next was probably the funniest moment of our dining out history.  A guy in a shirt and jeans ran down the road and told us to give him our keys.  Naturally, we were a bit confused because it just seemed like a random guy.  Eventually he convinced us that, yes, he was just the valet.  We gave him the keys and he said, “Okay, thank you…bye bye,” and pretended to steal our car.  Well, he was the valet and we still chuckle each time we eat there.

So, wouldn’t you know it, there was a 5 course wine dinner at Brasitas on, of all days, Kristien’s birthday.  That didn’t take much thought at all at $60 a pop.  WinePort of Darien supplied the wine and Brasitas supplied the comida.  This kinda thing goes down once a month at this spot.  Here’s a breakdown of the courses along with the wine that went with it.

Halibut and shrimp sangrita ceviche.  This was a fresh, light, and cilantroized, citrusy ceviche.  The fish was fresh and the Trivento Torrontes, 2009, paired well.  It, too, was fresh and vibrant, with hints of melon, honey, and citrus.  The flavors of both married so sweetly together.

Course 2

Organic baby arugula salad.  This was a small little summer dish that left us wanting more.  Arugula with watermelon, candied cashews, manchego, were lightly covered in a blood orange dressing.  The flavors and textures in the salad were so well crafted, but we wanted more dressing…there didn’t seem to be enough.  This was paired with the Trivento Pinor Noir, a soft red with cherry and berry flavors and just a hint of spice.  We’re not usually huge Pinot Noir fans, but this was great.

Course 3

Spiced pan roasted duck breast, butternut squash-chestnut puree with blackberry reduction sauce.  To start off, Kristien was doubtful about this dish because she isn’t the biggest duck fan.  But, the chefs at Brasitas brought her into the light.  The duck was moist and cooked perfectly and went perfectly with the flavorful puree and sauce.  This course was paired with the Trivento Gold Reserve Malbec 2008, a complex and fleshy wine that had soft tannins and had hints of fig, cocoa, and tobacco.  This was a great wine, too.

Course 4 ;)

Grilled NY Strip with green chillies, Peruvian purple mashed potato & roasted pepper, garlic, parsley, capers, and pebre sauce.  The purple mashed potatoes freaking rocked it, no doubt.  Lots of flavor and good contrast to the steak that was cooked perfect for us.  This was paired with the Marquez de Casa Concha Carmenere.  It was reminiscent of a Merlot, with big plum flavor, was full, rich, and rustic.

Final Course!

Bread Pudding:  warmed white chocolate bread pudding with vanilla ice cream, served with a dark rum sauce.  If you’re hardcore Omnomivores and have made it to the end of this post, you know that Kristien’s favorite dessert of all time is bread pudding.  So, what better way to celebrate another year?  It was spicy, thick, and moist–a killer dessert and way to end things.  Again, this paired up so nicely with Concha y Toro Late Harvest Sauvignon Blanc.  This white was full of apricot taste with a nice subtle hint of honey, but wasn’t too sweet at all.  This is hard to do with late harvest because many of them end up being super sweet.

So, this five course meal just friggin rocked it so hard.  We loved the food and the wine pairings.  Even more impressive?  The bottles were on sale at the spot from WinePort, from $12.99-$24.99.  Not too shabby.  Brasitas is a gem in Stamford and has the cahones to beat the crap out of most restaurants nearby.  We’ll be back soon–coursed dinner with wine or not.

Brasitas

Noms: 4.25

Cost:  $$$

Address:  954 East Main Street

                  Stamford, CT 06902

Phone:  (203) 354.7329

Site: http://www.brasitas.com

Facebook:  https://www.facebook.com/home.php#!/BRASITASRESTAURANT