Olamaie

"Pronounced “oh-la-may,” this upscale twist on traditional Southern cuisine has been turning heads since debuting in the fall of 2014 in a renovated downtown cottage just south of UT campus." Full review

"Southern food gets a modern, farm-to-table spin at this Tarrytown American from chefs Michael Fojtasek (Per Se, Son of a Gun) and Grae Nonas (Lenoir, Tarry Lodge, Son of a Gun)." Full review

"Southern food reinvented, right by the University of Texas." Full review

"Just blocks from the outskirts of UT’s campus is a medium-sized white house with closed shutters and a nondescript sign bearing the name Olamaie." Full review

"Innovative twist on traditional Southern cooking." Full review