Dining Tidbits

Magic oven, fusion, new, and budget beat

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MAGIC OVEN
Olo
A 2,000-pound wood-burning oven that comes with a 48-hour training course sounds serious. So serious that Olo's owner, Dean Georgelos, sent his chefs to San Francisco to learn how to use what he calls "our prized possession." Ovens that reach 600 degrees are typically used for pizzas and flatbreads, but when Olo opens, watch for lamb tagines and Mediterranean fish soups. Also, various woods will be used—almond, ash, oak—for different flavors. And by morning, the oven should cool down to about 300 degrees—perfect for baking pastries and bread. This baby does everything but the dirty dishes. 1152 W. Randolph St.; 312-733-0573. –Penny Pollack