Next came the entrée course with three separate dishes. The main dish was turkey porchetta with sage, sweet potatoes, corn and huckleberries. This dish had the potential to be great because all of the flavors were nicely arranged (I especially loved the huckleberries here), but the turkey was a bit dry. The remaining dishes in this course were spot on. The roasted acorn squash, with honey, red onion, cilantro, pine nuts was balanced and delightfully autumnal. The green beans with guanciale, peppronata, parmesan and crispy shallot were a perfect accompaniment to the other dishes.
The dessert course was a yogurt lemon torta with pistachio crumble and pistachio gelato. This dessert was well composed, with the gelato as a high point, unfortunately the torta was not as moist as it should have been. Perhaps it being only the second night of Restaurant Week, the finer touches were not completely ironed out, but I am certain that the management will resolve these missteps. We gave the waiter our feedback and he seemed intent on passing it on to the cooking staff. I have had dinner at Olive and June before and it was fabulous, so I know I will be back. (Cathy)