It may have been The Moth that drew us to Santa Monica, but it was Milo & Olive that kept us in the neighborhood. The latest Santa Monica venture from restaurateurs Josh Loeb and Zoe Nathan (Rustic Canyon, Huckleberry, Sweet Rose Creamery) features a glass front, a pair of communal tables and high chairs at a stainless steel counter that overlooks an open kitchen. Seating is seriously limited, but eventually, the crowd dies down, allowing for opportunities to score seasonal small plates, sides and pizzas that bake in an aqua tiled, wood-burning, Mugnaini oven. My favorite of the two pizzas was actually the minimalist Margherita, which had a crust that was a little under-charred for my taste, but still had good chew and sported premium versions of key components: basil, mozzarella and vibrant tomato sauce. Still, since the Margherita hosted no pork, my natural pick for this week’s Dose of Vitamin P was the version with spicy braised greens and crumbles of house-made pork belly sausage. It will be interesting to see how the pizzas progress at Milo & Olive as executive chef Evan Funke and the M&O crew dial in the dough and oven.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.