CloverEats: Olea in New Haven
cochinillo: roasted boneless suckling pig, lemon, thyme, honey port wine, parmesan cheese dauphinois potato, petit mesclun salad
Probably one of the best meals we’ve had so far in New Haven, Olea offered some really fantastic and delectable dishes. Pictured above, the cochinillo was excellent, rivaling the flavors of cochinillo I had in Spain. Everything about the restaurant was great, from the atmosphere to the service to of course the food.
The restaurant is sophisticated, the tables spread apart enough so that conversations don’t blend. The palette is calm and soothing.
The cocktails were on point. There was a very interesting dry sangria that was crisp and smooth.
foie gras: grade a, hudson valley foie gras, passion fruit membrillo sandwich, apple-mango chutney, aged balsamic
All of our entrees were absolute fantastic, ingeniously-crafted creations that were just really remarkable. Everything was quality.
pato: pan-roasted normandy duck breast, potato-carrot terrine, scallions, granny smith apple, dry cherry, orange-vanilla bean sauce
passion fruit bavaroise: hazelnut-chocolate ice cream, flourless chocolate cake crumbs, crema catalana foam, peanut dust
torrija: caramelized soaked brioche, tahini vanilla infused milk, honey-rosemary ice cream
This dessert was the most decadent and complex thing I’ve had in a long while. Mixtures of vanilla and caramel and dough all came together perfectly.
chocolate crémeux: lime-orange-raspberry gelatin, cinnamon rice crispies, white chocolate, caramel
Overall, an excellent meal and experience. Of course, it’s not your everyday dinner, but this’ll be one of our go-tos for special occasions. Check them out on Yelp or at their website!
Clover Eats! 