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All Reader Reviews of...
Olana
72 Madison Ave., New York, NY, 10016
nr. 28th St.
212-725-4900
| 8.8 | "Highly Recommended" Average Reader Rating on a Scale of 10 |  |
Forgettable
FatBastard from 10019 | Posted on 3/25/09
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On a slow weeknight, Olana can at least be credited with an abundance of waitstaff who were more than attentive. Can't say the same for hostesses, who were busy enough at the bar that we retrieved our own coats! The atmosphere is, in a word, bizarre -- kind of a bordello-meets-farmhouse feel. Very noisy, even at one-quarter capacity. Food had a few highlights like sweet pea soup and onion rings. Tagliatelli was quite salty, sausage-wrapped pork surprisingly bland and dry before an overpowering reduction of some sort. For similar prices, go a few blocks in any direction for Country, 11 Madison Park, even Houston's instead.
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One of the best
salichtman from 90046 | Posted on 1/27/09
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I am one of those unfortunates who, for many years, traveled around the world monthly on business. I stayed at the best hotels, ate at the best restaurants at least 300 days per year. Last weekend, Unfortunate because my standards have become so high. I am seldom positively surprised as I was when I I visited New York and took my daughter to dinner at Olana, a restaurant she suggested. I and my two companions tried a wide variety of dishes (the Pasta Taster menu, the Restaurant Week menu and selections from the general menu), all accompanied by a wonderful 2004 Nebbiolo that Patrick, the owner unearthed for me. The food was uniformly excellent and engaging. (I think that consistentcy is key to an outstanding restaurant.) Exclamations of delight arose from our table as we triend each others' dishes. The service was excellent - non-intrusive yet someone was always there when needed. This is one of those restaurants that does everything right, putting it up there with only two others around the world.
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My new Favorite restaurant
Buttercup123 from 10056 | Posted on 1/16/09
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Went to Olana tonight and was very pleased. I heard about it through NY Mag where to eat 09 and decided to go. It was definitely worth the trip. Avg main courses were around 28 bucks and food was worth every penny. Service was personable and attentative. We will be back!
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Pleasently Surprised
stina from 10004 | Posted on 6/17/08
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We went to Olana tonight and was pleasently surprised. We wanted to try a new restuarant and read the NY Magazine review which propted us to go. They turned a rather gloomy day into an unforgetable evening. The food was well prepared and looked great. The service was attentative without be intrusive. Had the Veal and the Black Bass which was amazing and was able to get wines by the glass at a good caliber to pair well with the food. Definatley will go back.
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Pleasantly surprised!
jf29 from 07030 | Posted on 5/9/08
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We had the pleasure of dining at Olana with friends of ours and had a fabulous time. The food was delicious and the service was impeccable.Our waiter was extremely knowledgable of the menu and wine list. Not to mention the chairs are extremely comfortable! It was a delight to meet the owners as well. Highly recommended!
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Great spot in the Flatiron District
mkaitz from 10036 | Posted on 3/6/08
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I recently had the pleasure of dining at Olana. It is a fantastic new restaurant which is great for all occasions. The food was spectacular and the service was top-notch. From lunch with clients to a Saturday night date Olana fits the bill. The menu offered a wide range of cuisines with perfect size portions. The lobster ravioli and risotto were my favorite appetizers and you cannot go wrong with any of the entrees. The wine list and beer selection were a fantastic compliment to a fantastic meal. I would highly recommend Olana for lunch, dinner or even meeting for a drink. Olana is a great addition to the Flatiron distric scene.
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New and Newsworthy
cgaetano from 11762-4052 | Posted on 2/28/08
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I dined at Olana last evening and it was spectacular. The decor was chic and inviting, nice bar area with small tables at the entrance. The table we had was in the back dining room with the fireplace, and while it was more private, you felt the vibe from the other dining room. We went with the prix fixe and were plesantly overwhelmed by the flavors and the flexibility of choices provided by dining this way. That is the way to go as you can experience the lovely pasta courses without feeling overstuffed. The bread service is a nice touch and the server will keep bringing as much as desired, do partake. We had wine by the glass and the selections on that list were more than adequate. The desserts also were very nice and reminded me of the long shuttered Hudson River Club in their presentation. Too many places are skimping on the "sweet " course and not focusing on the very important end to the meal. I entertain clients for my job and will certainly be bringing some here in the future. The staff was very attentive without being overbearing,even the chef came out and greeted us warmly.
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Navigating between Two Cuisines
martin_chamois from West 50's | Posted on 2/26/08
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The place is huge, with a large and very popular circular bar area in the front of the house. The banquettes and chairs are bordello red, and much of the décor has a combination of red tones and wood. The large main dinning room is quite bright and has seasonal scenes and a large mural of the Hudson River that you will either love or really hate. The smaller back room is much more intimate and comfortable. Part of the menu is Hudson Valley local regional cuisine, and the other part is an interpretation of Italian cuisine. We sampled both types of dishes and found the duck, rabbit and pork loin dishes not nearly as good as at other top regional places. And the Italian dishes; including burnt orange and duck ravioli, cavatelli with mushrooms, and a Brodetto seafood stew with bulgur (not couscous as listed on the menu), missed the mark and were not up to par with other top Italians. It clear Chef Di Meglio has talent and hopefully he will evolve into a menu that can be executed to perfection by the kitchen staff.
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