tiffin unboxed

Milo and Olive's Heavenly Wood Fired Garlic Knot

Over the past several months, probably after LA Times Food Writer, Jonathan Gold's review of Milo and Olive, I saw photos of their popular Wood Fired Garlic Knot all over the media.

Garlic Knot straight out of the wood fired oven

I also don't spend much time in the Westside of L.A. like I used to (when I lived there...), but one weeknight I found myself going out to meet friends in Venice who were visiting from out of the country.

There was a bit of time to kill and I hadn't eaten since breakfast. Driving through Santa Monica I saw Milo and Olive, a very popular and trendy restaurant. I decided to go in to check out their bakery.

Milo and Olive was wall to wall people, 2 hours for a table, the counter/bar was packed to the gills. Because they were so busy I doubted they'd let me order just the knot to go, but I asked anyway and they obliged happily. At $6.50 for 1 knot, it had to be good.

They told me there would be a 20 minute wait since each knot is made to order. I went off to grab a cup of coffee, and walked back in just before the 20 minutes were up.

String holding top of knot in place, drenched in garlic oil. Almost wanted to eat that too!

Avalanche of roasted garlic (much milder than raw), herbs and of course, steam

It's hard to believe that dough, garlic, extra virgin olive oil and sea salt can turn into this magical concoction. It surpassed all my expectations. In addition to being a great carb splurge, it's a garlic lover's paradise!

Bottom of the cup after finishing the whole garlic knot. Plenty of garlic infused oil to spare, after dipping