Very few people can afford to just hop on a jet and fly to Italy whenever they crave some authentic Italian food.
But you’ll find the next best thing—including great food and drink and a warm, friendly atmosphere—at Oliveto Italian Bistro (OlivetoBistro.com), conveniently located (no jet needed!) at 1301 S. I-35 Service Road in Moore.
Taking care of the tasty food part of the equation is Oliveto’s chef Yovani Boailla.
Although a native of Guatemala rather than Italy, Yovani’s love affair with food and cooking comes from his mother, who shared her culinary skills with her son from a young age.
Yovani’s family moved to the metro area 18 years ago, when he was 14. He has served as Oliveto’s chef since the Moore restaurant’s opening over 10 years ago.
Before joining the Oliveto team, Yovani worked as a sauté chef at Macaroni Grill in Oklahoma City. At Oliveto, he enjoys his larger role, which includes helping prepare the entire menu, from the wood-fired pizza to the pasta-based dishes, among them Asiago Spinach Chicken and Shrimp Scampi, to serving as team leader.
“I love the kitchen, handling the lunch and dinner rush and the people I work with,” Yovani declares. “I love doing it all.”
It’s a bonus when customers stop at the counter separating the seating area from the open kitchen, where people can watch their meals being prepared—and personally praise him for his culinary skills and the wonderful meal he prepared for him or her.
So anyway, part of being a good writer is verifying facts, right?
Accordingly, in the “line of duty,” I watched as Yovani prepared one of the restaurant’s favorite dishes, the Chicken Primavera, which I enjoyed later at home for dinner. It was fun observing him as he quickly and expertly sauteed the vegetables, Kalamata olives, garlic, red pepper flakes, fresh basil, Asiago cheese and lemon garlic butter and mixed them into a hot skillet with the bow tie pasta, then slid the delicious-smelling concoction into a dish prior to photographing it.
I loved the subtle garlic and buttery flavors and the mix of textures (the vegetables remained slightly crispy). It’s also an aesthetically pleasing dish, with yellow squash and red peppers offering a pop of color). I give it two thumbs up. (See accompanying recipe.)
Yovani gives his family credit for providing the support he needs to flourish in his job.
At home, he and his wife, Stephanie, enjoy preparing meals together—traditional Mexican fare as well as Italian dishes—for themselves and their three children.
“Yovani takes a ton of pride in what he does,” said Oliveto owner Mike Sikes. “He wants to make sure every dish is perfect for every guest. It’s not uncommon for customers to stop and personally thank him. He is the glue that holds this place together during the day and makes sure everything in the kitchen is ready to go for the dinner shift.”
All the Rest
Oliveto offers a broad selection of dishes from which to choose.
These include appetizers, including their famous Bruschetta “Sundae,” Italian nachos, calamari and crab cakes, and salads and soups.
Several main course specialties are available, including Rigatoni Rustica, Chicken Parmesan, Chicken Marsala, and Roasted Rosemary Chicken. The menu also features several traditional pasta dishes, including Asiago Spinach Chicken, lasagna, spaghetti with meatballs and a “pasta your way” option that allows the dinner to select their own pasta type, sauce and meat. Seafood options include Crab Cake Italiano, Shrimp Alfredo and Shrimp Scampi, as well as two salmon dishes. Cauliflower rice is available as a substitute for pasta for a small upcharge.
Oliveto’s pizzas start with artisan dough made in-house daily, topped with a gourmet blend of mozzarella and provolone cheeses, then hearth-baked in a Woodstone® brick oven. Patrons may substitute gluten-free cauliflower crust for $2.50 more.
Dessert, anyone? You have options. Just to name a few: Dulce de Leche Bread Pudding, Cheesecake with Strawberry-Amaretto Coulis, Chocolate Flourless Cake and Chocolate Chip Cannoli.
Of course, great food alone does not a successful Italian restaurant make. The drink selection, ambiance (including comfortable surroundings and friendly, helpful staff) and affordability are also key components.
Oliveto offers an extensive domestic and foreign wine list, available by the glass or bottle; cocktails, including after-dinner drinks (like the Chocolate Oliveto, a decadent chocolate martini made with Godiva chocolate, Bushmill’s, Baileys, Kahlua and cream; and draft and bottled beers, including seasonal local craft beer.
Next time Italy calls your name, save time and money by booking your visit locally at Oliveto Italian Bistro. (Reservations accepted but not required.) For added convenience, family meals can be prepared for curbside pickup. Oliveto also offers catering.
Buon appetite!
Oliveto Italian Bistro’s Chicken Primavera
Ingredients
5 ozs. bowtie pasta
2 ozs. butter
2 Tbsp. diced yellow onion
2 Tbsp. chopped garlic
2 oz. sliced zucchini
2 oz. sliced yellow squash
2 oz. sliced mushrooms
3 oz. sliced grilled chicken
1 oz. diced tomatoes
1 Tbsp. Kalamata olives
2 oz chicken stock
2 Tbsp. shredded asiago cheese
1 Tbsp. julienne-cut basil
1 Tbsp. lemon juice
Directions
Heat garlic, butter and onions in a medium sauté pan until onions begin to soften. Add all the other ingredients except chicken stock, asiago cheese and basil.
When the mushrooms begin to soften, add the basil, chicken stock and asiago. After about a minute, add the bowtie pasta and toss all ingredients for another minute.
Portion into a large pasta bowl and garnish with an additional 1 oz. of asiago cheese.
Enjoy!!
