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Olio Restaurant Review: This wine bar in a former gas station is both a neighborhood hangout and a destination for curious foodies. Some prefer Olio’s casual vibe to its upscale sister restaurant, Elaia, with which it shares key staff members, including chef/proprietor Ben Poremba and certified advanced sommelier Andrey Ivanov. Cured meats and house-made cheeses (including a first-rate burrata) are a lead-in to unconventional wine-pairing small plates like kale salad with anchovies and lentils with French dressing and goat cheese. Dishes tend to center on vegetables and proteins, making the daily-rotating bruschetta feel like a carb treat. There are a handful of sandwiches and a couple of desserts --- go for the Key lime pie-in-a-jar if it’s available. Sunday brunch features an eclectic array, from buttermilk pancakes to jellied pig’s head. The wine and spirits lists offer international breadth and depth that make for educational reading, and their rotating flights are a reliably good learning opportunity as well.