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.”
This article appears in June 2017.