Olamaie

Olamaie Restaurant Review:

Forget everything you thought you knew about Southern cooking when venturing to Olamaie, not first of which is heaping, gratuitous portions. No, Olamaie is far more European in presentation and calorie count. And you won’t find chicken-fried steak on the menu; in its place is a locally raised Wagyu rib-eye with sweet and sour eggplant and mustard frills (an uncommon, frisée-like variation of mustard greens). The dish is a calling card for the popular restaurant: very Southern components delivered with inventive imagination. Hyper-local sourcing is evident in the freshness of every bite. Many favored plates are simple staples with elegant touches, like the button mushrooms with warm country ham vinaigrette, tarragon and catsup. Biscuits are savory, flaky and remarkably moist even without the sea salt-honey butter, and they live up to the hype.