Olea is a little Mediterranean/tapas restaurant in Fort Greene that we had managed to go to for brunch a few times (which I would recommend if you are in the neighborhood, say for the Flea, a block away), but hadn’t tried it for dinner until this recent meal there. [photo courtesy Brownstoner]
There were no tables immediately available indoors, so the Hubs and I accepted an outdoor table, though it was borderline too chilly to sit out there (we were limited on time as we had a movie at BAM to get to). The inside of the restaurant is very Mediterranean: very cozy, rustic, and tile-y. The outdoor seating consists of some simple tables and chairs pushed up against the facade of the building, but it is a quiet street, so the lack of a partitioned outdoor dining space wasn’t a problem.
Our affable waiter took our orders promptly, tell us about the specials and warning us of what was not available from the menu that evening (which I appreciate–one of my pet peeves is when you order something and then the waiter tells you they are out). Though they had an enticing array of tapas, we decided to go with two apps and two entrees.
To start, we had the falafel-crusted artichokes, served with some marinated vegetables. The artichokes were crispy and had good flavor, but were drastically under seasoned. The cold marinated vegetables that came with it, though, were divine. I could have eaten a bowl of those with some crusty bread and been really happy. The slaw, made with oil-curved olives and citrus was also really good: fresh, crisp, and well-seasoned.
Next came the scallops (a special), served with gigantes (large white beans), greens, and crispy carrot chips. The bivalves were perfectly cooked, and well complemented by the tasty beans and greens. Though Hubs thought the carrot crisps were too much like Terra Chips dumped on top of his meal, I must say I was a fan. The wheat pasta with spring vegetables was 
another winner–for the most part. The delicate flavors of pasta, vegetables, cream, lemon zest, and crispy almonds were perfectly balanced, but like the artichokes, could have used some salt. Ok, a lot of salt. Another odd thing about the pasta. The tough skin around the fava beans wasn’t removed! I had to slip each bean out of the skin before I ate it. It wasn’t a big deal to do, but really, that is the kitchen’s job, isn’t it? At the Hub’s urging, I called the waiter over to politely point out the problem. I felt bad because he seemed a little flustered and embarrassed about it, but I thought the kitchen should be told, lest a customer less pleasant than me complain about it.
Overall, with a few shakes of table salt, I enjoyed the meal. I would definitely recommend Olea if you are in need of a good meal in the neighborhood. I look forward to returning for tapas some evening soon.
Olea
171 Lafayette Ave
Brooklyn, NY 11238
(718) 643-7003
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