"If you drive by Olive & Oak at night, the first thing you’ll see is the amber glow emanating from the windows. And then you’ll see the people. People laughing, eating, sharing bottles of wine, and having the loveliest night out. Odds are, if you are at Olive & Oak, you are having a splendid time too. Owners Mark Hinkle and Greg Ortyl created something special with their first restaurant, and chef Jesse Mendica packs the menu with so many dishes that shine and satisfy, you could eat there multiple times in a week and then return the next week to do it again. The charred octopus with smoked paprika aioli is a dish of opposite elements that improve each other, while an entree of pork cheeks with hominy, collards, rhubarb, and Dr. Pepper barbecue sauce leaves no space for timid flavors. Make sure to visit with someone you’re happy to share your meal with, and order the massive cowboy ribeye with cracked pepper butter or the Dover sole with ramp vinaigrette and white bean puree. Only Mendica could make the old-school flatfish suddenly seem novel, exciting, and delicious." - Holly Fann
