After last Friday’s Art Walk, we went to Fat Olives for a late dinner. It was our first visit, and we were impressed. They have a wood-fired pizza oven. In addition to making their pizzas in the oven, many of their other ingredients are roasted in their wood-fired oven. As promised, we found the place to be “Warm, welcoming, and unpretentious.” The restaurant bridges the gap between a college pizza joint and a nice Italian restaurant. It’s nicely designed and decorated without being fancy. (Sorry for the blurry pics. I was taking photos without a flash.)
We started with the Bruschetta, which featured two servings each of the classic, roasted tomato, and prosciutto bruschettas. The entrées come with a small salad. Stuart had the Caesar salad and chicken Alfredo, and I had the market salad and spaghetti and meatballs. And, of course, I ordered the tiramisu. The prices and servings were reasonable. We went in pretty hungry, and left full but not over-stuffed. Next time, I think if we want an appetizer and a dessert, we’ll probably order and extra salad and split an appetizer or pizza.