Oleana

This is such a cool take on Mediterranean tapas. We got to try 7–8 different dishes, and honestly, every single one was excellent. The Sultan’s Delight was my favorite—it absolutely lived up to the hype. The Vermont Quail Kebab had a unique peppery kick that caught me off guard at first, but it quickly grew on me and ended up being one of the most memorable dishes. The dessert was phenomenal and the perfect way to end the meal. Overall, we had a fantastic experience. The service was friendly, attentive, and surprisingly fast. Since it’s a tapas restaurant, don’t expect huge portions, but the quality of the food more than makes up for it. The seating is a bit cozy, but with food this good, it’s a trade-off I’d happily make. Definitely worth a visit.

We came for a private event, and the food was delicious! Mediterranean-inspired shareable plates. My favorites were the short rib and Baked Alaska. Service was friendly. Looking at the prices, they seem reasonable. Beautiful restaurant. Deserving of being Michelin Recommended. I'd definitely come back on my own!

Having been to most of the hot spots in the Boston metro area, I can safely say that Oleana is in the top tier of restaurants in the area. My wife and I did the chef's tasting and every dish was phenomenal. The service was also very good and the pacing of the meal was great. Their wine list (although we didn't drink during our meal) was really well thought out, creative, and well priced. I would love for the team to curate a wine pairing of sorts for us next time we're in. We can't wait to come back again soon.

A wonderful meal in every way, with great service in a classy, romantic atmosphere. Stormalong cider is a perfect spiced treat, while their Kahve cocktail is a fantastic and nutty take on an espresso martini. Za'atar Bread, Haloumi Cheese, Carrot Borek, and Savoy Cabbage were all wonderful Vegetable plates; particularly enjoyed the fig jam on the Haloumi making for a cohesive savory and subtly sweet dish, while every aspect of the Borek was simply amazing, both must-tries on this menu. Sfumato and Cardamaro were fun Amaro pours, the rhubarb in the Sfumato shines in this less-bitter-than-usual Amaro, while the Cardamaro is like a mild Fernet Branca. Our Meat plates were all fabulous; the Adana Kebabi stole the show with its exquisitely seasoned and spiced lamb, another must-try, while both the Vermont Quail Kebab and Sultan's Delight were both beautifully plated and succulently tender and flavorful. The Baked Alaska and Pistachio Baklava are another pair of must-tries on the Dessert menu, with some exotic elements spicing up these wonderfully-executed classic dishes!

For my own birthday this year, I chose Olena, supposedly one of Boston's best Mediterranean restaurants, and reservations are almost a month in advance. Overall, I was satisfied. Fatteh: The presentation was beautiful, with a delightful array of layers. Between two layers of crispy chips laid the chewy texture of fried mushrooms, the sweetness of cauliflower, the nutty aroma of pine nuts, and the refreshing sweet and sour taste of yogurt--a random combination that offered a different experience with every bite. The cauliflower, in particular, was crisp yet not tough, with a naturally gentle sweetness--a first for me. However, towards the end, the crispy chips became very slightly oily. Sultan's Delight: Perfect as a main course. The beef was stewed to perfection, incredibly tender and flavorful, almost falling apart the moment it touched the knife. It required absolutely no effort, reminiscent of a master butcher skillfully carving up an ox in Zhuangzi莊子, who kept his knife like new over nineteen years. The tamarind brought a slightly fermented, tangy aroma, while the smoked eggplant puree, likely babaganoush, was smooth and creamy with a mild, pleasant smokiness. The lemon juice, however, adds a refreshing touch, creating an interesting layering of acidity. It looked small, but it was surprisingly satisfying. The only downsides were the beef was slightly over-salty and the basil leaves, which seem to serve only a decorative purpose. Baked Alaska: A signature dessert, very popular on social media. Frankly, I came specifically for this, but after eating it, all I can say is, "Who's promoting this?"... The presentation was truly stunning, and the first few bites were quite good. The meringue was was torched to create a thin, burnt crust, resulting in a delicate and light texture, while the coconut ice cream blended with the bitter aroma of coffee. However, the base, a nut tart similar to a five-nut mooncake五仁月餅 filling, was too dense and heavy; the passion fruit syrup was excessively sweet and acidic, even a small amount was cloying, making it a torture by the end. The restaurant tables were a bit uneven and hopefully they will be repaired soon.