Chef Paul Canales and his team of culinary experts are masters of Italian cookery. Oliveto's inventive dishes turn heads for their subtlety as well as their exquisite use of fresh, local, and seasonal ingredients. Canales sees to it that fine, elegant dining upstairs and convivial cafe nibbling downstairs provide meals to remember. The wood-fired oven and rotisserie are put to good use for perfect pairings of meats, fish, poultry, and cured meats with fresh produce and homemade pasta, gnocchi, polenta, and risotto. The desserts are to-die-for, made fresh daily. Equal consideration is given to the restaurant's extensive wine list. And Oliveto's specialty dinners — dining extravaganzas that pay homage to a particular food — are not to be missed, with the annual Tomato, Oceanic, and Whole Hog dinners the most anticipated, although the truffle, polenta, and bird dinners no doubt have their fans. Each one is so delectable that patrons leave convinced they've just experienced the foodie event of the season.