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Nov 17, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Readers’ Choice Favorite New Restaurant: Olive & Oak

June 1st 01:06am, 2017

oliveandoak

{ clockwise from top, mixed green salad, Cuban sweet potatoes, O&O Burger, The Dip, blue crab gratin at Olive & Oak }

 

If you could actually snag a standing reservation at the wildly popular Olive & Oak in Webster Groves, you’d find a different menu each time. Executive chef Jesse Mendica tweaks vegetable preparations or swaps a protein in her playful twists on classics nearly every day.

“Just trust us,” she said. “I won’t lead you into something you don’t want.” Here, Mendica shared her go-to salad, staff obsessions and the handful of constants on the flexible menu of your Favorite New Restaurant.

Mixed Green Salad
“It’s over grilled, awesome potato bread – that’s a sleeper hit. To call it a potato bread is a shame because its half mashed potatoes-half bread, so it’s dense and thick and gooey.”

Cuban Sweet Potatoes
“When you make people happy with vegetables, that’s a real feat. Steak is easy, a fatty burger is easy – vegetables take a little more effort and risk. When people dig on the vegetables, I’m so excited.”

O & O Burger
“We have to plead with [employees] to eat something other than a burger. We’re worried about you. You’re going to become a burger.”

The Dip
“It’s roasted leg of lamb with drunken goat cheese and lamb jus. Don’t miss it. We did a veggie dip and a ham dip and a pork dip, but nothing compares to this. I’m head over heels for it.”

Blue Crab Gratin
“It’s total comfort food. It’s just a cheesy crab dip – spicy and warm and sharable.”

Photo by Carmen Troesser

Related Content
Sauce Magazine: Readers’ Choice 2017

Best New Restaurants 2016: Olive & Oak

Review: Olive & Oak

The Scoop: Olive & Oak owners to open cafe in Webster Groves

By Catherine Klene

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