While honoring the history of beloved predecessor Oliveto, the eatery will herald the culinary past and trumpet the future.
) will occupy the Oliveto restaurant’s former longtime home at the Market Hall building in Oakland’s Rockridge district. While honoring the history of its beloved predecessor, an early November opening will herald past traditions while trumpeting the future by offering a menu driven by seasonality and sustainability built on classic dishes and cocktails and planned in collaboration with local farmers and food purveyors.
“My parents both worked in the public education sector,” Tolsma said. “My father taught history, then was a principal, then an administrator. My mother was a ‘Home Ec’ teacher.” The idea of becoming a professional chef took a hiatus during his college years, but returned with unexpected clarity in Washington state while working in housekeeping at a resort lodge in Mount Rainier. He was unhappy, except socially, and it dawned on him that all of his friends were cooks.
Asked about how Brian Sheehy’s role as collaborator will influence the bar program, Tolsma said “We’re looking at classic cocktails: a Negroni, a Manhattan, a Gimlet. How can we stick true to what this is but give it a twist or do it in the very best possible way? He’ll help us maneuver with that familiarity and something that says ‘this is an Acre cocktail.’ You’re going to order something you know and find something a little different you love.
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