The GOODS from OLO

Victoria, BC | Cozy up with family and friends over a feast of lovingly sourced local food at Victoria’s popular slow food restaurant OLO this fall. Harvest time is here in the heart of Chinatown, and OLO’s Executive Chef and Owner Brad Holmes is excited to bring the bounty of Vancouver Island through his kitchen doors, with daily deliveries of produce from local hardworking farmers, fisher folk and foragers.

A new five-course Tasting Menu ($65pp) is a delightful tour of individually plated dishes that showcase Chef Brad’s love for local, with dishes such as porcini gemelli pasta with foraged mushrooms, garlic, oregano, chili and Grana Padano and Stillmeadow Farm pork loin with chanterelles, black beans, red fife and tomatillo relish. Vegetarians and vegans can enjoy the finest produce of the season with a dedicated Tasting Menu ($55pp), which includes imaginative delights such as red fife succotash with chanterelles, Swiss chard, wax beans and hubbard squash. Menus change frequently to reflect the freshest ingredients that arrive in the kitchen every day.

OLO’s Family Meal ($55pp or $45pp vegetarian and vegan) offers a more casual way to enjoy a four-course feast with friends and family over shared platters of seasonal food. Hearty new fall dishes on the evening menu include Parry Bay lamb roast with potato gnocchi, squash, pumpkin seeds and sumac lamb sauce. Daytime diners can tuck into brunch at OLO for a relaxed start to the day – try shakshuka baked eggs, chickpeas, tomato, fresh cheese, charmula, salad, charred bread, or enjoy a taste of fresh pasta with the garganelli carbonara.

“Fall is one of our favourite times of year as we see the results of all of the hard work that our friends put into producing beautiful, locally grown ingredients for us to enjoy,” says Chef Brad Holmes. “Earthy fall flavours of mushrooms, squash and wild game are a joy to cook with, and our philosophy has always been to source fresh organic food from Vancouver Island. Harvest time brings extra happiness to our kitchen.”

OLO is proud to be a part of the Slow Food Chefs’ Alliance, which underscores Chef Brad’s dedication to local, quality ingredients supplied by individuals in the community who work with respect for the environment. Last month saw his collaboration with Chef Oliver Kienest of Wild Mountain at Ragley Farm in Sooke for a feast that brought together local farmers and diners for a special slow food dinner.

Fall flavours can also be found behind the bar as OLO’s Bar Manager Matt Cooke creates handcrafted seasonal cocktails that showcase the best of Vancouver Island products and highlight an impressive list of B.C. distilleries, breweries, wineries, and Canadian whiskeys. Enjoy the last of the late orchard fruit in a bitter-sweet ‘milkshake’ called the Hundred Acre Wood, which features Unruly honey-based vodka, Wood’s Pacific Northwest Amaro, plum and cherry puree, egg white, and Sea Cider King’s & Spies apple cider, or indulge in the boozy Sazerac style Elephant’s Whiskers with Forty Creek Barrel Select whiskey, Elephant Island apricot wine, salted lavender honey, Bittered Sling Moondog bitters, and Okanagan Spirits Taboo absinthe.

Come taste the stories of the beautiful food produced by the hardworking local farmers, fisher folk, foragers, vintners, millers, brewers and distillers that we are lucky to call neighbours. OLO is open for brunch, lunch and dinner seven days a week. Brunch and lunch seatings are available on a first­ come, first­ serve basis. For dinner reservations, please call (250) 590­-8795 or visit olorestaurant.com.

DETAILS

509 Fisgard Street | Victoria, BC
Telephone: (250) 590-8795 | Email: [email protected]
Web: www.olorestaurant.com | Twitter | Facebook | Instagram

HOURS

Sunday to Thursday  5pm – 10pm
Friday & Saturday 5pm – 11pm
BRUNCH  Saturday & Sunday 10am – 2pm

GALLERY

THE TEAM

Brad Holmes, Chef / Co-Owner
Sahara Tamarin, Co-Owner

ABOUT OLO

Relationships are forged over food at OLO – whether its friends and family enjoying a boat-to-table brunch or Executive Chef & Owner Brad Holmes finding farm-fresh ingredients from hard-working neighbours. Delicious food, laughter and good conversation are always on the menu.

‘Olo’ means ‘hungry’ in Chinook Jargon, a derivative language of English, French, Chinese and Chinook, and just like the Pacific Northwest was once a gathering place for traders, OLO is where the community comes together when hungry for more than just a meal. Serving up fresh local produce, Chef Brad is part of the Slow Food Chefs Alliance and switches up the sustainable menus depending on what’s coming through the kitchen doors every day. Each dish celebrates life in B.C., using only the best ingredients available and working with amazing farmers, fishermen and foragers to provide an experience that captures the essence of Vancouver Island.

Handcrafted seasonal cocktails showcase the best of Vancouver Island products and the bar program highlights the region’s bounties with an impressive selection of B.C. distilleries, breweries and rare Canadian whiskeys. The thoughtfully curated wine list focuses on small-batch producers that showcase the Okanagan and Vancouver Island’s best wineries, alongside premium international selections.