a large patio which offer a perfect view of the famed pink sunsets. Olivella’s three-course menu—developed by Chef Andres Foskey—features locally-grown produce and wines prepared with techniques borrowed from traditional Italian cuisine. The food constitutes more than a mere meal: it is a gastronomic experience. Each dish is concocted with a complex flavor spectrum in mind and plated with exquisite artistry. Highlights include Pacific yellowtail crudo with orange and fennel, black truffle risotto with wild mushrooms and estate herbs, and California squab in pickled gooseberry.
