The Olive and Grape opened in September 2010. The owner, Paola Corsini, is third-generation Italian Levantine, born and raised in Izmir, Turkey.
Paola's distinct culture is represented in the menu at The Olive and Grape. Each and every meal served is infused with the traditions of Turkish and Italian cuisine. Our dishes reflect a lively repertoire of scratch-made meals designed to please any palate. Crafted with imported Turkish olive oils and fresh ingredients sourced from the Pacific Northwest, our menu caters to a wide range of tastes and dietary preferences, including those seeking vegetarian, vegan, kid-friendly, gluten-free and heart-healthy options. Sweet-tooths of all ages will delight in treats like our homemade Baklava and D’Ambrosio Gelato.
Paola describes the food as her culture. Most of the recipes have been passed down within her family. Being Italian-Turk, and raised with Greek influence, her kitchen focuses on these three cultures. There are many common ingredients across these regions. We use these ingredients and take a few flavorful liberties with our dishes.
"For generations, my family has been finding the best recipes across cultures. Flavorful success often comes from combining these recipes to reinvent the best," Paola says.
Our Baklava is a prime example. Paola explains, "I am using my mama's recipe. Greeks use honey and cinnamon in the syrup; Turks use only sugar. My mama found out that the best flavor is with sugar in a syrup with a little bit cinnamon in the nuts. That is why my Baklava is different and good."
Our most popular Turkish dishes are the Turkish Grill for Two, Iskender Doner, Hunkar Begendi. Photos and detailed descriptions of all menu items can be found on our menu pages.
Whether you come in for your first Turkish Tea, or stop in for dinner midweek, you will leave with a smile on your face and an enthusiastic cry of "Opa!" on your lips.
Paola & Chris: Owners of The Olive and Grape
Iskender Doner: Turkish-style Lamb and Beef
Kofte Plate: Grilled Turkish-style Meatballs