Milo & Olive is a bakery-style restaurant with an open kitchen. From the moment Ellen and I walked in on Sunday morning, we noticed more than just rustic bread and baked goods galore. There was a chef pulling a ginormous piece of flat dough out of the pasta-maker right in the center of the restaurant. There were large marble tables surrounding the open kitchen, with perfect lighting for taking food photos. From fresh salads and breakfast toasts, to wood-fired pizzas to pastas, there was something on the menu for everyone.
We came here for brunch as family and ordered from every category described above. For beverages, we had the Honey Soy Latte, fresh-squeezed O.J., and good old-fashioned drip coffee. Mom really enjoyed the latte. For starters, we shared a Milo Chopped Salad which was a simple but fresh salad with tiny pieces of pepperoni, pickled chili, garbanzo beans, and fresh mozzarella. I will admit, we had all been eyeing the Braised Organic Chicken Meatballs, but chose the salad for the sake of getting some greens into our system.
Next up, we shared the avocado and egg toast, a blackboard special. While fluffy eggs + mashed avocado is always a winning combo, the real winner of this dish was the amazing artisan bread underneath it all! It made sense given Milo & Olive’s reputation as a bakery.
We continued to reap the benefits of family-style dining by sharing the Fresh Tagliarini Bolognese. Tagliarini is a special ribbon pasta that is the thinner version of Tagliatelle. This was my first time having tagliarini and the unique width and texture was truly something, especially with the bolognese sauce, clover cream, parmesan cheese, and parsley! None of us felt like we had experienced a pasta dish like this before for brunch, which says a lot considering bolognese pastas are usually pretty predictable.
Then came our pizzas. First, we had the Pork Belly Sausage & Kale pizza with tomato cream, mozzarella, and braised garlic. Of course, we added a farm egg on top. The way this pizza was cut made it easy for everyone to take a first slice without disturbing the egg in the center. Next, we had the Burrata pizza with tender proscuitto di parma, olive oil, sea salt, and a generous heap of arugula on top. The dough was excellent, as expected.
Last but not least, our highly anticipated garlic knots arrived. We ordered 2 for the table of 6 of us, and that was more than enough to share. These babies were baked in the wood burning oven, then drizzled with extra virgin olive oil and sea salt. The scrumptious bread was tied together with a thin rope, and we untied each one to reveal a pastry-like bun filled with huge pieces of whole garlic and herbs. Since the knots came sitting in a dish of savory evoo, each bite needed no extra dipping action; it was a piping hot delight for our tastebuds.
We’ll be back for those chicken meatballs.
Milo & Olive / Santa Monica, CA