Not Small Plates: Get It Big At Milo + Olive (Dec. 19, 2011)

Josh Loeb and Zoe Nathan — of Rustic Canyon, Huckleberry and Sweet Rose Creamery — are my favorite restaurant couple in Los Angeles.

Because when you spy Josh and Zoe at the Santa Monica’s Farmers’ Market, he’s got his arm around her. Because when Zoe gave birth to Milo, all of Huckleberry knew about it via a taped-up print-out of Milo’s first photograph and vitals. Because Josh took Zoe to Picca for her birthday dinner. Because, burger or not, Rustic Canyon is in my Top 5. And because Josh and Zoe named their fourth new restaurant after their son, Milo.

I overheard a server describe the menu at Milo + Olive as “small plates,” but the branzino ceviche notwithstanding, the plates are anything but. Y’all, here is where you can get it big.

crostini — Bellwether Farms ricotta, sea salt, extra virgin olive oil
(what’s pictured is just one of four pieces.)

wood fired garlic knot — extra virgin olive oil, sea salt
(stuffed to the gills with, of course, garlic.)

I was also seen eating:

fusilli (Plugra butter, Parmigiano Reggiano) + free range chicken meatballs (roasted tomatoes, arugula)
sausage & grits — Anson Mills grits, sprouting broccoli
crispy duck leg — See Canyon apples, chestnuts, treviso agrodolce, sage
mixed mushroom pizza — Fontina, Parmigiano Reggiano, thyme

plus, behold the gorgeous bakery …

(skillet flatbread, soon, you’ll be mine.)