Daniel Costa’s latest restaurant blends Uccellino favourites with inventive, regionally inspired dishes
When Daniel Costa opened Olia in October 2024, he knew it would be more than just another addition to his collection of Edmonton restaurants. The new space was born out of a significant logistical decision: moving the beloved Uccellino restaurant into a new home, but reenvisioned to fit alongside two other restaurant concepts—cocktail bar Mimi, and Va Caffè—in the Citizen on Jasper building. Designed by Ste Marie interior design studio in Vancouver, Costa describes Olia as a warm, refined space. Costa’s goal wasn’t to replicate what had already been done, but to preserve the heart and soul of Uccellino—its food, service, and atmosphere—while shifting the experience into something warmer, more refined, and distinctly its own.
“We wanted people to still feel like they were eating Uccellino-style food, but slightly more elevated, in a space that feels a little richer,” Costa says.
Several Uccellino favourites carried over to the Olia menu, including the arancini, whipped house-made goat ricotta, Pollo al Mattone (chicken cooked under a brick), and signature desserts like the olive oil cake and chocolate torta. At the same time, Olia introduced a slate of new, exclusive dishes. Among them is Brodetto di Pesce—a coastal Italian-inspired fish soup with clams, scallops, and black cod, a show-stopping steak, and more pastas which have all quickly become guest favourites.
Out of all six restaurants owned by Costa—Bar Henry, Bar Bricco, and the newly-opened Rita rounding out the group—Costa sees Olia as the most elevated. “We’re never going to lean into fine dining, but it’s definitely more of an occasion spot,” he says. A tasting menu and creative pastas make Olia an experience that feels both celebratory and approachable.
Part of what sets Olia apart is its inspiration. While many of Costa’s other concepts lean heavily on Southern Italian tradition, Olia finds its soul in Central and Northern Italy. The menu showcases richer flavours, butter-forward sauces, and decadent pasta dishes, balanced with lighter, brighter offerings such as the tomato-based brodetto. “We like to have a good balance,” Costa says. “Some dishes are inspired by the north, like sage-butter pastas, but then you’ll find coastal flavours too.” It’s this interplay—decadent yet fresh, traditional yet inventive—that makes Olia feel layered and dynamic.
Ingredient sourcing is key to this dining experience. Each year, Costa and his team reassess the quality of staples like canned tomatoes and olive oil, ensuring they meet their standards. “We’re always trying to find the highest-quality ingredients we can use without making the menu outrageously expensive for our clients,” he explains.
In its first year, the restaurant has been embraced just as enthusiastically as Uccellino was when it closed its doors. “I feel like Oila, even though it stemmed from Uccellino, has now very much become its own thing,” Costa says. “And now, a year later, it’s evolving into what it should be—and that’s always the best sign.”
Places To Be
See this month's local flavours, products, and services.
