August 2019
Dinewise
By Karen Hart
Olea Hotel
5131 Warm Springs Road
Glen Ellen, Calif. 95442
(707) 996-5131
www.oleahotel.com
Breakfast
8:30 to 10:30 a.m. (Daily)
In the early 1900s, Glen Ellen was the adopted hometown of writer Jack London, who lived there and wrote his works. The hamlet, nestled in a bucolic setting, was also the go-to weekend get-away location for San Franciscans who took the train to escape from the hustle and bustle of city life. A century later, Glen Ellen still offers a quiet, romantic retreat in the heart of Sonoma Valley.
One hidden gem, tucked into a hillside, is Olea Hotel, a historic property originally known as Le Rigne’s French Resort, which was built around 1900. When it was purchased by husband-wife team Ashish and Sia Patel, it was completely remodeled and opened in August 2012. The property was rechristened Olea Hotel as an homage to the heritage olive trees that surround the property. Following damage to various areas around the property, including two guest cottages after the October 2017 firestorm, the hotel closed again for repairs and reopened last summer.
Today, the boutique hotel offers a relaxing oasis with 15 spacious, modern guest rooms as well as two private cottages, which are now open. Olea Hotel offers unique amenities such as a complimentary, gourmet breakfast; wine during your stay; a weekly wine hour featuring local wineries; an outdoor fire pit; a pool and hot tub; spa services and more.
What’s particularly unique about Olea Hotel, though, is its signature breakfast for guests. The menu, designed by Executive Chef Khambay Porterkhamsky, offers a two-course meal, exclusively for hotel guests, though visitors of guests are welcome to dine for $25 per person.
On a Friday morning in June, Alex and I arrive for breakfast at 9, and help ourselves to coffee and juice in the lobby. As we make our way into the dining room, we see Porterkhamsky at work in the kitchen. Our server is Greg Cariglia who tells us that guests there are surprised by the quality of the breakfast, which changes daily and seasonally.
The first course is a whipped Greek yogurt parfait, served in a jar and topped with a viola, a purple edible flower. A delectable creamy parfait, layered with fresh blueberries, diced strawberries and a tart cherry granola, this is ambrosia, food of the gods. Fresh and delicious, with a satisfying crunch, I couldn’t stop eating it.
Next, we enjoy the carrot and coconut waffles, topped with a fresh slice of kiwi, and served with kiwi lime syrup and candied macadamia nuts. This is paired on the same plate with scrambled eggs, along with a hash of new potatoes and peas and a chicken apple breakfast sausage, served with a puddle of green garlic arugula pesto. The waffles are heavenly, light with an unexpected texture, and the syrup is bright and refreshing. The eggs are fluffy and perfectly cooked. The potatoes give the plate just the right amount of heartiness, and the sausage is savory and succulent, but the arugula pesto elevates it with a spectacular peppery note.
At Olea Hotel, breakfast is a casual, fine dining experience. The food is elegantly plated and the portions are just right. Chef Porterkhamsy is passionate about food. She began cooking at age 2, helping her mom in the kitchen. “It’s always been in my blood,” she says with a smile. Later, she trained as a pastry chef, so Porterkhamsy is a natural when it comes to offering sweet sensations. She believes in keeping her ingredients fresh, local and seasonal, and loves pairing sweet and savory together—a perfect breakfast duo before a day trip to Sonoma or wine tasting.
Next time you’re looking for a romantic weekend getaway, book a reservation at Olea Hotel, voted “Best Wine Country Hotel/Resort” by Sunset magazine in 2016, and where breakfast is art.
