Olamaie to open in the old Sagra space. Chefs Michael Fojtasek (Per Se and Lincoln Ristorante in NYC and Son of a Gun in L.A.) and Grae Nonas (currently at Lenoir and previously at Tarry Lodge and Son of a Gun) named the restaurant after Fojtasek’s "mother, grandmother, great grandmother and great-great grandmother," and they plan to feature modern Southern cuisine "with a menu that focuses on farm-to-table freshness and a dining experience that combines classic southern hospitality with modern restaurant craftsmanship.”Modern Southern food will get a downtown spin in just a few months, with new restaurant
What does that mean? Find out at a series of pop-ups in Austin and Dallas to preview the cuisine. The first one is set for August 6 through 10 at Lenoir, with menu items like marbled eggplant with white barbecue sauce, red pepper and country ham crumble as well as a ribeye with beefsteak tomatoes, noonday onion and fried okra. Reserve your seats here.
Photo by Jody Horton