Olea
Challah custard toast with Korintji cinnamon sugar topped with fresh McGinnis Farms berries
Claiming itself as an ‘upscale bistro’ with a focus on local, sustainable practices and a limited but interesting brunch menu Olea seemed like a great choice for my first meal after stepping of the plane in San Francisco; unfortunately it was not…though it did end up complimentary. Apparently having just changed hands in terms of ownership it seems hard to imagine that a space with less than thirty seats could be so inefficient, but from failing to seat me for five minutes while the owner kibitzed with a customer to the waitress first forgetting to bring me a menu or silverware and then, no kidding, forgetting to place my order with the chefs (also standing around chatting in an otherwise idle kitchen) the service was a veritable disaster. Admittedly, when my French Toast finally did arrive it was good, a crispy golden exterior laden with cinnamon wrapping a delicate crumb and topped with typically impressive California strawberries and pure maple syrup, but it certainly did not live up to the French Toast available elsewhere in the city (nopa, just for you, plow, Brenda’s, Dottie’s, Zazie, etc) and even if they do get their act together under new management I really can’t think of a reason I would return.
