It’s where we take high-quality ingredients and play with them to discover the next great menu item.” Or baked goods. “The space and kitchen are wide open and our doors are open every day of the week. “Milo & Olive is set up like a workshop in dough,” explains Loeb. Designed as an industrial workshop of sorts, the long bar overlooking the open European-style kitchen puts patrons one step closer to the action. With two wood-burning ovens anchoring the restaurant, guests dine at individual and communal tables. Combining attention to freshness and seasonality with her experience working in kitchens across the U.S., Eastland creates Milo & Olive’s wholesome, soul ‑ satisfying cuisine.
By serving up an ever-evolving menu of small plates and seasonally-inspired dishes, Milo & Olive stands as a dining destination for the community.Įnsuring the direct connection between kitchen and local farms and markets is Executive Chef Erin Eastland. With four restaurants in their Rustic Canyon collection, restaurateurs Josh Loeb and Zoe Nathan have a shining star with Milo & Olive, their Italian-focused concept in Santa Monica.
Architect Gulla Jónsdótti designed Manhattan Beach’s Esperanza, and Forbes describes it as “the prettiest new restaurant in Los Angeles.”.