If you are interested in the quality and flavor of ingredients, Paul Bertolli, or whoever is responsible for the buying, does a brilliant job of shopping. I know a "tomato" on an Oliveto menu will knock my socks off. Whatever the ingredient, Bertolli obviously puts a lot of time and energy into procuring the best of the best. The highest level of cooking depends on that level of ingredient quality. I'm not from California but try to make it to Oliveto whenever I am in the Bay area. For what I look for in a restaurant dining experience, Oliveto is among the best in the country (I'd put Zuni, Chez Panisse, and Boulevard in the same league). I've had great as well as average service at Oliveto but the glorious tomato redeems the average waiter. Reading the negative reports on Oliveto, I had to throw in my .02. Perhaps badthing's admitted "terrible mood" influenced the experience to one degree or another. I'd recommend Oliveto any time to anyone.
