Photo by George Mahe
Photography by Kevin A. Roberts
The new location of Olive + Oak recently opened in Webster Groves—sort of.
“The space turned out exactly the way we wanted it to,” says owner Mark Hinkle. "We just couldn’t open exactly the way we wanted it to, but that’s life."
The restaurant has now officially moved into a much larger space, one block to the west of its original location on Lockwood Avenue. The chairs and tables have been socially distanced; the space is astonishingly clean.
Hinkle decided, however, to pull back the reins a bit and open only the outdoor portions of the restaurant (60 seats on the sidewalk and patio). Curbside pickup will also be available with online ordering.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
The 21,000-square-foot space, previously home to Auto Body Specialists, is now subdivided into roughly three components: Olive + Oak’s restaurant and bar; a middle space that serves as a tasting room and beer-friendly eatery for Perennial Artisan Ale’s second location, Perennial on Lockwood; and a 200-seat event space, which the former restaurant never had. The Atrium, a side room used to access all spaces, can be used for seating or as pre-event space (see photos above).
Photography by Kevin A. Roberts
The bar was always a focal point at Olive+ Oak (as well as a dinner option for guests without reservations), and given its main wall orientation in the new venue, it will be again. One of the most photographed design details in town—Olive + Oak’s red neon heart—again takes its place behind the bar, and due to reflections, astute use of mirrors—and dare we say, a little magic—the heart reappears everywhere.
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Photo by George Mahe
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Photo by George Mahe
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Photo by George Mahe
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Photo by George Mahe
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Photo by George Mahe
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Photo by George Mahe
Photo by Rick Forrestal
Jesse Mendica and Joe Biondo
The kitchen team is once again led by executive chef Jesse Mendica, a three-time James Beard Foundation Award semifinalist for Best chef: Midwest, and she has a powerhouse team behind her. M.J. Stewart, a Niche Food Group and Yellowbelly alumna, will run the pastry and dessert program. Joe Biondo, Olive + Oak's opening sous chef, will operate Perennial’s kitchen, assisted by Evan Buchholz, a former executive chef at Cleveland-Heath. And chef Michael Petres, am esteemed alum of Niche Food Group, will spearhead the culinary team for the event space. “He’s our utility man,” says Hinkle. “Michael can do it all, and he does it all well.”
Most of the menu favorites (or close iterations) made the jump to the new menu (blue crab gratin, stuffed tomatoes, the O+O burger, butterscotch pot de crème), with some notable recent additions (crispy Cornish hen, fried fish pita), a new house salad (called “new house, new salad”). But chief among the new offerings (and the early must-get) is the canoe-shaped, local zucchini tart.
Photo by George Mahe
Photo by George Mahe
Photo by George Mahe
Photo by George Mahe
Photography by Kevin A. Roberts
The restaurant's house beer, Ollie Ollie Oxen Free, is named after Mark and Jennifer Hinkle's son, Oliver, who died at an early age from congenitive heart disease. Made by Perennial Artisan Ales, the session lager beer is currently sold out, but will be available at the restaurant in a few weeks for on premise consumption or 4-packs to-go.
At present, Olive + Oak’s somewhat limited menu is being served alfresco Wednesday through Sunday starting at 4 p.m.
Beginning July 8, Perennial’s menu will also be served on the shared patio at lunch. All guests are required to wear masks when not seated at their tables. Hinkle is happy to give tours and show people around the new space, provided they’re wearing masks.
As soon as all of the interior finishes are complete, he will evaluate whether it’s prudent to open the indoor spaces.
If all goes according to plan, next month the prior Olive + Oak will reopen as O + O Pizza, serving fresh pastas and wood-fired, tavern-style thin-crust pizzas. The menu is curated by Mike Risk, currently the executive chef at The Clover and The Bee.
At the same time, Clover will transition into an all-day café, serving lighter fare at breakfast, lunch, and early dinner. (The restaurant is currently offering sidewalk seating and curbside pickup.)
Hinkle cautions that any timetable is subject to change. “Getting a restaurant open—or, in our case, several at once—is always a challenge,” he says. “Our mantra these days is to take it as it comes but keep moving forward."
Photo by George Mahe
