First look – OLLI Italiano brings negroni olives and cacio e pepe to East Brisbane
There is no denying that one of the most glorious things about Italy is the food. We’re not just talking about the cuisine itself, though, we’re talking about the accessibility of food – that at any given time, down any given street, you’re almost certain to find a cafe, aperitivo bar, trattoria or gelato shop serving up delights to indulge in. The local community thrives around these eateries, gathering to share stories and break bread. For East Brisbane’s newest resident OLLI Italiano, this is exactly its intention – to create a warm, inviting space for the community to come together to share good food, good drinks and good times. We were lucky to get a sneak peek at the space before it opens this Friday January 10 – read on for the first look.
Since opening in November last year, Los Angeles-inspired La Bodega Taqueria has become a favourite amongst East Brisbane locals. The brainchild of Anna Brobjer and her partner Tim Glasson, the terracotta-hued taco joint is consistently buzzing, with lively conversations unfolding over servings of tacos, quesadillas and frozen margaritas. As Anna and Tim watched their community grow, they kept a curious eye on a neighbouring tenancy, joking that it would be a great spot for an Italian venue. Little did they know, only six months after opening La Bodega, they would be taking over that tenancy and making that little joke a reality – OLLI Italiano.
“We’d only been open six months,” Tim reflects, “we didn’t want to take the focus away [from La Bodega] too much. So we’ve taken our time with the build – it’s been a labour of love – it’s been another six months.” A labour of love is an understatement – Tim and Anna have done a lot of the renovation themselves, working day and night to transform the former kebab shop into an inviting, light-filled Italian eatery.
Although it’s been no easy feat, it’s meant the pair have been there to field excited enquiries from curious passersby in the lead up to opening. “We’ve got a really good following from the locals in the area, everyone’s been really supportive and excited that we’re doing something here. We’re stoked to be adding to the East Brisbane area,” says Tim.
The hard work and late nights have certainly been worth it – OLLI Italiano exudes pared-back Italian charm. The restaurant’s facade has been given a fresh lick of white paint, adorned with stencil-like promises of the pasta, vino, gelato and more that waits inside. A clutch of red tables dot the outdoor area, serving as perfect perches for apertivo hour. Once inside, you’re immediately greeted by the mouth-watering aromas wafting from the open kitchen, which is framed by a striking chianti-hued tiled counter and shelves lined with vibrant cans of Italian tomatoes.
When it comes to the menu, Anna, Tim and the team are focusing on flavour-packed dishes that are enjoyable to eat. “We don’t claim authenticity,” says Tim, “we just want to make good food that is fairly true to the traditions. We want to explore what modern Italian can be”.
Your OLLI Italiano feast should most definitely begin with antipasti – mouth-watering morsels like lemon-dressed crudo di pesci, red pepper and white anchovy-topped crostini, and calamari fritti that pair perfectly with Aperol and limoncello spritzes. OLLI’s house specialty, the Negroni-Olli-ves, is a must-try – Castelvetrano olives set in a negroni and orange jelly that is just as delicious as it is aesthetically pleasing.
The pasta line-up features the likes of rich slow-cooked beef and pork ragu tagliatelle, pillowy pumpkin and ricotta-filled ravioli with brown butter and sage, and a classic cacio e pepe made especially with bucatini so that the entire pasta – inside and out – gets coated in that cheesy, peppery goodness.
A ten-strong list of Neapolitan-style pizzas grace OLLI’s opening menu – crispy, house-made stone-baked bases topped with fresh locally sourced ingredients. Stand-outs include the Mortadella, with fior di latte, pistachio and stracciatella, the Principessa, adorned with gorgonzola, dried figs and prosciutto di Parma, and the Otrolana, topped with roasted eggplant and zucchini, semi-dried tomatoes, artichokes and goats cheese. Dishes can be accompanied by a selection of salads and truffle fries – just be sure to leave room for tiramisu or gelato for dessert.
The drinks list, Tim tells me, has been considered just as much as the food, featuring classic Italian cocktails and a selection of Italian and Australian wines. “We just want to create a space for good food, good drinks and good times,” he says. “We want to have a bit of a vibe. I want people to have a few drinks after dinner – we bring the music up a little bit and people can settle in. We want people from next door to come in and have a little after-dinner drink as well.”
OLLI Italiano officially opens to the public on Friday January 10 for both dine-in and takeaway. For its opening weekend, the restaurant will only open Friday and Saturday, trading for lunch and dinner seven days a week starting Monday January 13. After the initial opening madness, the OLLI Italiano team will also be introducing an early-morning window serving coffee and grab-and-go pastries, which will transform into a gelato window come afternoon and evening.
For OLLI Italiano’s opening hours and contact details, head to The Directory.