February 05, 2013 Slideshows

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Inside Elaia and Olio 

Elaia and Olio are a pair of adventurous new restaurants in the Botanical Heights neighborhood. Reviewer Ian Froeb writes, "this twinned newcomer must also be reckoned among St. Louis’ very best restaurants."

Read Ian's review of both Elaia and Olio.

Photos by Jennifer Silverberg for the Riverfront Times.
At Olio - Bruschetta with fresh ricotta, braised beet stems, pecorino sardo.
At Elaia - Charred eggplant, labneh, pinenuts, lonza, dill. Kitchen torch lighting the thyme.
At Elaia - Roast Pork. Salt-baked sweet potatoes, carrot, fresh favas, horseradish chips.
Inside Elaia
At Elaia - Beets. Yogurt, beet ash, Israeli feta.
At Elaia - Parfait Foie Gras. Candied hazelnuts, fig mostarda.
At Olio - The lunch soup with poached egg, pumpkin, farro, and kale.
Inside Olio
Inside Olio
At Elaia - Charred eggplant, labneh, pinenuts, lonza, dill. Smoking thyme when served.
The men behind the food, from left, Josh Charles, Ben Poremba, John Messbarger.
Bay Scallop Crudo. Citrus salad, fennel, kohlrabi, tarragon.
Olio exterior, from this angle, Elaia sits in the house directly behind.
Owner Ben Poremba in the kicthen.
Inside Olio
At Elaia - Beets. Yogurt, beet ash, Israeli feta.
Inside Olio
Inside Olio
Inside Elaia
Inside Olio
Inside Olio
Inside Olio
Inside Elaia
Inside Olio
The walkway between Olio (seen) and Elaia.
Owner Ben Poremba in the kicthen.
Owner Ben Poremba in the kicthen.
Owner Ben Poremba in the kicthen.
Inside Elaia
Inside Elaia
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At Olio - Bruschetta with fresh ricotta, braised beet stems, pecorino sardo.
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