Mark Your Calendar

End of Summer Sake Cocktail Dinner

Monday, September 10th

ABOUT

Nestled in the heart of charming Depot Town, Ollie Food + Spirits is a cozy space to enjoy the bounty of the Eastern Heartlands. Join us for a seasonally rotating menu composed of high-quality, locally sourced ingredients, inventive craft cocktails, and a unique selection of beer and wine. Featuring a variety of options for vegans, vegetarians, and omnivores alike!

 

HISTORY

Ollie Food + Spirits was established in December 2010 by Danielle and Mark Teachout.  The first 6 years in business were operated as Cafe Ollie, and in April 2017 the space was renovated and re-launched as Ollie Food + Spirits. Ollie’s previous incarnations include a music venue, retail beer & wine shop, ice cream parlor, vinyl record retailer and causal breakfast and lunch spot.


ORIGIN OF THE NAME “OLLIE”

After a man named Burgess Oliver saved owner Mark Teachout’s father in a barroom fight in Australia, the elder Teachout promised to bestow upon his first-born son the name “Ollie.” This obviously didn’t happen, so Mark and Danielle Teachout decided to name their business “Ollie” to honor the legendary man.

danielle

Danielle Teachout

DANIELLE

co-owner

mark3

Mark Teachout

MARK

co-owner

travis copy

Travis Schuster

TRAVIS

head chef

bg

Brian Guerriero

BRIAN

front-of-house manager

Menu


BRUNCH


BREAKFAST BURRITO – 10
hickory-smoked bacon or seasonal veggies scrambled with two grazing fields eggs and
aged white cheddar, wrapped up with fresh house salsa. served with breakfast potatoes, fruit, and fresh greens.


VEGAN BURRITO – 10

chorizo spiced tempeh sautéed with seasonal veggies and black beans, wrapped up with house salsa, farm greens, and vegan chili-lime aioli. served with breakfast potatoes, fruit, and fresh greens. VV


BISCUITS AND GRAVY – 11
house buttermilk biscuits smothered in scratch-made hickory smoked bacon gravy or detroit mushroom company mushroom gravy, served with two farm eggs and fruit.


MARKET OMELETTE – 9
ask about today’s delicious, served with breakfast potatoes and farm greens. GF


SPRING SALAD –  11
local greens, radishes, braised and glazed carrots, spiced baby beet, pickled onion, toasted seeds, sesame fried michigan rye berries, zingerman’s fresh goat cheese, spring herb coconut green goddess, soft boiled grazing fields egg. may be prepared vegan.


TURKEY AVOCADO CLUB –  11
michigan oven-roasted turkey, hickory-smoked bacon, avocado, cave aged gruyere, organic greens, tomato, and house herb aioli on zingerman’s farm bread. served with fruit and greens.


THE OLLIE BURGER – 11
knight’s chuck ground in-house and served on a scratch-made bun with ketchup, herb aioli, lettuce, tomato, and onion. served with herbed potatoes. classic.


SPRING BURGER – 13
knight’s chuck ground in-house and served on a scratch-made bun with zingerman’s fresh goat cheese, herb aioli, local sprouts, radish, herbed butter, and pickled onion. served with herbed potatoes add a fried grazing fields egg for $1.


SPRING TARTINE – 13
a slab of zingerman’s farmhouse bread, grilled and topped with cashew beet butter, garlic sautéed local greens, spiced local turnips, chorizo tempeh, pickled onion + mustard seed, toasted pepitas, and spring greens pesto. VV


FRENCH BREAKFAST SANDWICH – 13
zingerman’s farm bread, french breakfast radish, herbed butter, zingerman’s manchester, two fried eggs, and spring green pesto. add hickory-smoked bacon $2.



SIDES


SIDE SALAD – 6
half order of spring salad.


SPRING SLAW – 4
seasonal veggies shredded and tossed with house dressing. may be prepared vegan. VV / GF


SWEET POTATO GRATIN – 6
roasted sweet potatoes in cheesy goodness. GF


EGGS – 2
two grazing fields farm eggs done up however you like ‘em. GF


PARFAIT – 6
fluffy bottoms farm yogurt, house olive oil/maple/coconut granola, michigan maple, house preserves.


SPRING GRAIN SALAD – 5
michigan whole grains tossed with coconut green goddess, fresh spring vegetables, dried michigan cherries, and spiced mixed nuts. VV


HOUSE CHORIZO TEMPEH – 4
tempeh dressed up nice. VV / GF


HOUSE SAUSAGE – 4
jake’s pork seasoned and ground in house. GF


HICKORY-SMOKED BACON –  4
best. bacon. ever. GF


ZINGERMAN’S TOAST – 2
served with house preserves.


ALL SIDES $1 OFF IF ORDERED WITH A MEAL!

 


Ask your server about menu items that are cooked to order. Consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

VV – VEGAN  |  GF – GLUTEN FREE


Small Plates


SUMMER SQUASH + BASIL FRITTERS – 11

scratch-made golden fried balls of goodness served over spicy garlic tomato sauce with fluffy bottoms feta and garden fort sun shoots.


CHILAQUILES – 9

milagro chips fried in house, salsa with onion and herbs. topped with a fried grazing fields egg, garden fort pea shoots, pickled onions, fried garlic, and feta. add chicken or tempeh $3. GF (can be VV)


CUCUMBER + FETA PLATE – 9

a light and bright salad of local cucumbers, herbs, toasted garlic, and fluffy bottoms feta served over house-made roasted onion crème fraiche. GF


HARVEST SALAD – 11

all the best from local farms and our garden, dressed in coconut green goddess, with pickled cherry tomatoes, curry spiced fried chickpeas, toasted sunflower seeds, and fried shallot. GF, VV


BOARD OF THINGS – 15

a small but plentiful board of michigan fruits and vegetables, cheeses and farm bread. perfect with a glass of wine or beer.


MINI MEATLOAF SANDWICHES – 13

four little scratch-made meatloaf sandwiches on zingerman’s brioche with garden herb aioli and pickled red onion.


CAPRESE SALAD – 11

fresh heirloom tomatoes, lightly dressed in a simple balsamic vinaigrette and served with house-made farm cheese, garden basil, and toasts. (can be GF)

 


Large Plates


BLACK BEAN + EGGPLANT BURGER – 13

home-made patty on a house bun loaded with parsley + tomato relish, fried shallot, caramelized onion vegan “aioli,” and kale salad. served with herbed potatoes. VV


OLLIE BACON + CHEESE BURGER – 15

knight’s beef, ground fresh in house, on our scratch bun with hickory smoked bacon, aged white cheddar, black pepper + parmigiano reggiano aioli, fancy ketchup, local tomato, lettuce, and onion. served with herbed potatoes.


MOM’S SPAGHETTI – 15

scratch-made egg pasta in heirloom tomato sauce with hazelnut + herb-encrusted eggplant, hearty greens, and aged balsamic vinegar. add meatballs for $5.


CHICKEN + DUMPLINGS – 17

roasted amish chicken and vegetables in the most delicious stew with fresh herbs and scratch made buttermilk dumplings. topped with chicken cracklins and served with organic greens dressed in house buttermilk ranch.


FARMER’S FRIED RICE – 17

brown rice fried up with all the market veggies and house shiitake seasoning, served with pickled shiitake salad, two grazing fields eggs, and toasted chili + garlic sauce. GF VV


PORK CHOP – 17

molasses brined bone-in pork chop, pan fried and served with summer fruit + ginger compote, garden basil, summer bread salad. (can be GF)


SHRIMP + GRITS – 19

buttery, organic michigan stone-ground grits with aged white cheddar topped with grilled michigan shrimp sautéed with bacon, pickled heirloom cherry tomatoes, local chilies, garden herbs, and white wine. topped with toasted garlic and scallion.



Ask your server about menu items that are cooked to order. Consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

VV – VEGAN  |  GF – GLUTEN FREE







A new adventure every week.

Served Sundays from 8am – 3pm

 












 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


SIGNATURE COCKTAILS


GUADALUPE ON THE BANKS OF THE STYX – 11
strawberry cordial, amaro rabarbaro, cocchi rosa, campari, aperol, citrus, egg white.


COLD COLD HEART – 12
old grand dad bonded, amaro rabarbaro, carpano antica vermouth, regan orange bitters.


GYASI WENT HOME – 12
doctor bird + smith & cross rums, ferrand dry curacao, fresh lime, house orgeat.


TANNIS ROOT – 9
pimm’s, gin, ginger, cayenne, fernet branca, spruce + birch bitter, lemon.


RUSTY 49’ER  –11
dickel rye, sweet vermouth, orange bitters, turbinado, lemon, fernet branca.


NINE TIMES OUT OF TEN – 13
montelobos mezcal espadin, raspberry, hibiscus, clove, lime, mint.


MIND ON MY MONEY – 13
michigan gin, fresh grapefruit, honey syrup, peychaud bitters, quinine.


POSTCARD FROM AFFAIR –  12
vodka, byrrh quinquina, lemon, ginger, fresh muddled blackberry, lemongrass, bolivar bitters.



CLASSIC COCKTAILS

good / better / best


MANHATTAN – 9 / 11 / 14
bourbon or rye, sweet vermouth, bitters, amaro.


TONIC – 7 / 9 / 11
gin or vodka, jack rudy tonic, soda, lime.


GIMLET – 7 / 9 / 11
gin or vodka, lime cordial, fresh lime juice.


PALOMA – 8 / 10 / 13
t
equila, grapefruit, lime, sugar & salt.


SAZERAC – 9 / 11 / 14
rye, turbinado, peychaud bitters, herbsaint.


BOULEVARDIER – 9 / 11 / 14
bourbon or rye, sweet vermouth, aperitif.


GOLD RUSH – 8 / 10 / 11
bourbon, honey, lemon.


NEGRONI – 8 / 10 / 13
gin, campari, sweet vermouth.


COLLINS – 7 / 9 / 11
gin or vodka, lemon, soda, simple syrup.


MARGARITA – 8 / 10 / 13
tequila, orange liqueur, lime juice, sugar & salt.


DAIQUIRI – 8 / 10 / 13
rum, sugar, & lime.


DARK & STORMY – 7
gosling’s black seal, ginger syrup, lime.


CORPSE REVIVER #2 – 9 / 11 / 15
gin, lemon, orange liqueur, cocchi americano, absinthe.


RYE OLD FASHIONED – 9 / 11 / 13
rye, turbinado, bitters.


BOURBON OLD FASHIONED – 7 / 10 / 12
bourbon, turbinado, bitters.


MELLOW CORN OLD FASHIONED – 7
mellow corn whiskey, honey syrup, bitters.



WINE


RED

CHÂTEAU FONTAINE BIG PAW RED – 6/24
all michigan grape blend. leelanau county.


CHÂTEAU FONTAINE PINOT NOIR – 12/38
100% estate grown pinot noir. leelanau county.


MICHELE CHIARLO BARBERA – 11/32
100% barbera, all sourced from the south aegean, greece.


LAGO CERQUEIRA – 8/30
blend of tinta roriz, touriga nacional, touriga franca and tinta barroca. douro doc, portugal.


MONTEBUENA RIOJA – 9/30
100% tempranillo from the montebuena estate in basque country, northern spain.


ILLUSION RED BLEND – 10/33
blend of petite sirah, cabernet sauvignon, old vine zinfandel, and merlot. hand harvested in lodi, california.


WIMMER ZWEIGELT RED TABLE WINE – 30
100% zweigelt grapes from the poysdorf region of austria. bottle only.


WHITE

WINNINGS RIESLING – 12/38
100% organic reisling from pfalz, germany.


VILLA WOLF GEWURZTRAMINER – 9/29
100% gewurztraminer from pfalz, germany.


TORMENTOSO CHENIN BLANC – 10/33
100% chenin blanc from agter-paarl, south africa.


ROSÉ

RUSTENBERG ROSÉ – 9/29
100% petite verdot, simonsberg mountain valley, south africa.


PELLEHAUT ROSÉ – 7/25
rose blend of merlot, tannat, cabernet sauvignon, cabernet franc, syrah and malbec from gascony, france.


CHÂTEAU FONTAINE LAUGHING WATERS – 10/34
made from michigan grown pinot noir grapes in leelanau county.


ZWIEGELT ROSÉ – 10/32
100% zwiegelt grapes grown in austria.



BEER


DRAFTS

Ask your server about rotating drafts


BOTTLES

PBR – 2

Miller High Life – 3

Stroh’s Bohemian Pilsner – 4

Vandermill Seasonal Cider – 6

Founders All Day IPA 19.2oz – 5

Osker Blues Dales Pale – 4

Short’s Soft Parade Can – 4.5

Salopian Entire Butt Porter – 5

Old Nation M-43 16oz – 8

Ask your server about rotating seasonal bottles



NON-ALCOHOLIC


TOPO CHICO – 2.5


MEXICAN COKE – 2.5


BOYLAN GINGER – 2.5


BOYLAN DIET COLA – 2.5


FAYGO PRODUCTS – 2.5


ORANGE JUICE – 3


GUERNSEY CHOCOLATE MILK – 3


SEASONAL SHRUB – 6.5
ask your server about today’s selection.


RHUBARB LEMONADE –  6
local rhubarb, hand-squeezed lemon, simple syrup, soda.


GRAPEFRUIT SPRITZER – 6.5
fresh grapefruit juice, elderflower tonic, lemon, simple syrup, soda.


SCARLETT TEMPLE – 5
house made cherry syrup, pearl sugar cherries, turbinado syrup, soda.


AUD’S ORANGE JULIEZ – 6
fresh orange, turbinado sugar, and local cream.


THE LUCIO – 5
mcclure’s bloody mix, all the garnishes.



Ask your server about menu items that are cooked to order. Consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.









CONTACT



42 East Cross Street, Ypsilanti, MI 48198

(734) 482-8050



HOURS

Tuesday – Thursday: 11am – 11pm
Friday: 11am – 12am
Saturday: 8am – 12am
Sunday: 8am – 3pm


Closed Monday



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