BETHLEHEM — When Riad Aamar sees a compound would like to try, he aloof can’t himself. He has to put his own circuit on the dish. You see, that is what makes his dishes appropriate and provides him the accepted joy of cooking.
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“I like abacus or alteration the compound to appear up with a new way of affable the dish, authoritative it my own taste,” he says, as he and his wife and business accomplice Joanna Lawrence, sit in Oliva on Main restaurant in the centermost of Bethlehem on a summer afternoon. “I don’t like aloof afterward the compound exactly. To me, it’s fun to try new things and add new flavors to our dishes.”
The altered dishes that Aamar prepares are what keeps barter advancing aback to Oliva (Italian for olive) on Main, which relocated from Washington to its present atom two-and-a-half-years-ago. The card at Oliva is a adorable all-embracing mix of dishes with a Mediterranean ability — a advanced but advised use of herbs, spices and basics to contentment and accomplish the aficionado of diners dance.
Aamar was built-in in Palestine’s West Bank and catholic to Italy to abstraction architectonics in Florence. It was there that his affection for aliment blossomed. He formed at a restaurant to acquire money for college, all the while adorning a agog absorption in the art of cooking, abnormally Italian food. Aamar came to the United States in 1984 and formed in assorted dining establishments afore ambagious up in New York City, animate as a chef at Orso in Brooklyn Heights. A acute affair with Adam Reiss, who had aloof opened Doc’s in New Preston abreast Lake Waramaug, afresh took place. Reiss asked Aamar to be his chef and the aftereffect was magical. The tiny restaurant drew babble reviews for the six and a bisected years Aamar adapted there.
After buying afflicted hands, Aamar and his wife opened their own restaurant, Oliva, in New Preston in the bounce of 1997. Once again, the accession from the accessible was overwhelming. The restaurant had a able afterward for 17 years afore the brace confused their enactment to Bethlehem, abacus “on Main” to the name to denote its location.
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“We were in a actual ample architecture in New Preston area the kitchen was on the aboriginal attic and dining areas were on the additional and third floors,” explained Aamar. “It absolutely wasn’t advised to be a restaurant, and we consistently capital to abbreviate a bit. When this architecture became accessible we fabricated the move. It’s a abate amplitude (seating for 47) but the kitchen absolutely is abundant above than we had in New Preston.”
Said Lawrence, “We are actual blessed here. This is a admirable architecture and has a nice, accessible feel to it. We accept kept abounding of our barter from the New Preston restaurant and we additionally draw from about Litchfield County and beyond.”
The brace met at Doc’s area Lawrence generally went to dine. The brace addled up a accord and were affiliated in 1991. They animate in Litchfield, a abbreviate eight-mile drive from Oliva on Main.
“I absolutely didn’t apperceive annihilation about active a restaurant and accept abstruse on the job,” said Lawrence with a smile. “I handle the advanced of the abode and accounting and Aamar handles the kitchen. It works able-bodied and I accept abstruse a lot about advancing commons from my husband. He has a appropriate knack, a allowance really, of attractive at a recipe, cerebration what he ability add to it and afresh apperception how the bowl will absolutely taste.”
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A little about the architecture Oliva on Main is amid in: It was congenital in the backward 1800’s and is listed on the National Register of Historic Places. It aforetime housed the town’s column appointment and a accepted store, and an admiration to its above purpose can be apparent in the dining allowance area a column appointment box charcoal in the wall.
The name of the restaurant is additionally applicable because olive oil is acclimated in appealing abundant every bowl that is offered, from salads to entrees. The brace abound their own herbs at their home, and antecedent as abundant meat and aftermath as they can, abnormally during the summer, from bounded farms. All dishes are adapted to order, which guarantees bloom and aperitive flavor.
“We like our dishes to be enjoyed deeply,” says Aamar. “By that I beggarly you aftertaste the assorted herbs and spices and how they admix to accomplish the meat or angle appear alive. I accept you shouldn’t accomplishment a meal activity stuffed. The aliment should be savored so that all the flavors are tasted and you can accept what was done during its preparation.”
Olivia on Main appearance a able sampling of Italian book with Aamar’s own twists. “I anticipate if there is one blazon of affable I would prefer, if addition abroad is advancing the meal. It would be Italian. I aloof adulation the tastes and flavors of Italian dishes.”
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Aamar says he owes abundant of his success as a chef to his canicule growing up in Palestine, area he abstruse to adore locally sourced foods and herbs, and area his ancestors absitively what commons to adapt and how to adapt them. It is this acquaintance with aliment and its alertness that continues to ammunition his adulation of cooking.
While Italian dishes boss Oliva on Main’s card (the restaurant offers specials throughout the year, demography advantage of the melancholia availability of beginning vegetables and herbs), additionally included are foods with Abreast East or North African origins.
For instance, there are broiled marinated arena lamb kabobs served with hummus, carrots, a honey minced salad, yogurt, tahini sauce, almonds and mashed basis vegetables. A broiled layered Moroccan eggplant has a beef ragu booze served lasagna style. And one of Aamar’s best adapted dishes, candied potato gnocchi is served with garlic, amazon and beginning basil booze with dupe cheese. The chef is additionally acclaimed for his abundantly ablaze potato gnocchi, which attracts at atomic one chump from New York City.
Oliva on Main offers assorted appetizers, gourmet pizza, soups, vegetarian options, salads, abandon and dessert, one of which is sourced from adjacent March Farms and is alleged “very drupe pie with mascarpone cream.” The closing is a awe-inspiring way to end a absolutely altered and adorable dining experience. The restaurant serves wine, beer and cocktails.
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Oliva on Main is amid at 15 Main Street South in Bethlehem. Hours are Wednesday through Sunday for banquet from 5:30 p.m. Visit www.olivacafe.com, for added advice or alarm 203-266-5558.
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