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Olio e Limone Restaurant Review: Alberto and Elaine Morello have created a small (only ten tables), friendly neighborhood trattoria, which enjoys an enthusiastic local following. Alberto toiled at Celestino and Prego down south before taking his own chance in Santa Barbara. Let him guide you through the specials, many from his native Sicily, perhaps pumpkin ravioli, Dover sole, or tortellini with spinach and salted ricotta. The menu is modest, but dishes like warm seafood salad, veal scaloppine with fresh artichokes, duck ravioli, and roasted quail are comforting and sing with layers of tastes. There is an adequate wine list and a fine band of pleasant waiters. The adjacent Olio Pizzeria, which has a full bar, serves simpler but equally good food, including antipasti, pizzas, salads and fried calamari. Assorted house-made desserts include imported Italian gelati and sorbetti.