A recent birthday dinner at the newly opened Ox & Olive and if you must know, Chef Ryan Ratino and his team have created something very special in the heart of Georgetown.
The evening begins with the Beef Sommelier guiding guests through the various cuts, aging programs, ranches, and flavor profiles. For someone like me, who is insatiably curious, this is exactly the kind of conversation I am here for and it immediately sets the tone for the experience.
The old Reverie space has been transformed from austere minimalism into something far more opulent and luxe. I am just a tiny bit obsessed with the water “glasses” and yes, later in the meal, you get to choose your own knife. Then there is the menu itself. A little theatrical and incredibly indulgent.
The mini brisket hot dogs absolutely deserved the hype. Juicy, savory, tucked into pillowy milk bread and yes, we added caviar because have we met?!
Watching Chef Ryan and his team work the line is part of the experience. The kitchen moves with quiet intensity.
I will never not order a wedge salad, especially one topped with fried quail eggs.
And then came the Tennessee Angus. The Beef Sommelier encouraged us in that direction and we are very glad he did. Beautifully marbled, rich without feeling heavy, exactly the kind of steak that reminds you why steakhouses became institutions in the first place.
Also, while technically only available at the bar, the smashburger absolutely needed to happen. I honestly could not tell you every component on it because I was too busy enjoying it, but I can tell you I ordered fresh horseradish on the side and would happily do it again tomorrow.
And finally, the carrot cake everyone has been talking about. Hive Hospitality somehow brings a sense of joyful whimsy to even the most serious dishes.
Between the dry aging room, the thoughtful service, and the warm birthday cookie arriving straight from the oven, Ox & Olive feels less like a traditional steakhouse and more like a modern expression of celebration dining.
Absolutely worth experiencing.
