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

Menu


Brunch


KITCHEN’S CHOICE OMELETTE – 11

fresh and ingeniously prepared by the kitchen crew. ask your server for today’s details. served with a side of grilled potatoes and fresh local greens.

GF


 

MARKET HASH 11

potatoes and seasonal vegetables given the skillet treatment. served with two grazing fields eggs and zingerman’s toast. add house chorizo tempeh or grobbel’s corned beef $2.

can be VV, GF


 

BREAKFAST BURRITO – 10

flour tortilla, jake’s hickory-smoked bacon or seasonal vegetables or both, scrambled grazing fields eggs, cabot aged white cheddar, apple + radish salsa, and lime aioli. served with grilled potatoes and fresh greens.

can be prepared as a bowl GF


 

CHILAQUILES VERDE – 10

sauteed onions, milagro tortilla chips, spring salsa verde, sliced french breakfast radish, creme fraiche, fried grazing fields egg. add house chorizo tempeh, house sausage, or bacon $2.

GF / can be VV


 

BISCUITS & GRAVY – 11

two house buttermilk biscuits, scratch-made jake’s bacon or dmc mushroom gravy, two fried grazing fields eggs, fried garlic, herbs, microgreens.


 

GODDESS GRAIN BURRITO – 10

flour tortilla, charred house pickles, local vegetables, michigan wheat berries, fried shallots, fresh greens, vegan green goddess dressing. served with fresh greens.

VV


 

MARKET SALAD – 11

local veggies, house pickles, fresh greens, burnt grapefruit vinaigrette, toasted sunflower seeds, candied mixed nuts. add a pickled grazing fields egg or fluffy bottoms feta $1.

VV, GF


 

TURKEY BACON CLUB – 12

michigan oven-roasted turkey, jake’s hickory-smoked bacon, avocado whipped zingerman’s goat cheese, organic greens, sliced tomato, herb aioli, grilled zingerman’s semolina bread.

served with fresh greens.


 

CHORI-SANDO – 11

house chorizo tempeh, aged cabbot cheddar, sliced cucumber, sliced radish, pickled jalapenos, radish sprouts, lime aioli, fresh cilantro, zingerman’s semolina bread. served with fresh greens.


 

OLLIE BURGER – 11

house ground knight’s beef, herb aioli, fancy ketchup, fresh greens, sliced tomato, sliced red onion, house bun. served with grilled pesto potatoes. add add cheese $1. add fried grazing fields egg $1. add jake’s hickory smoked bacon $2.


Sides


SIDE SALAD – 6

one half order of the market salad. VV, GF


 

SEASONAL SLAW 4

seasonal vegetables, thinly sliced cabbage, and house dressing. VV, GF


 

POTATO + BEET SALAD 5

creamy smashed potatoes and michigan beets, house pickled red onions, stone ground

mustard, spices. GF


 

GRAIN SALAD 6

michigan wheat berries, seasonal vegetables, local garlic, pomegranate seeds, fresh herbs, vegan green goddess dressing. VV


 

PARFAIT 7

fluffy bottoms yogurt, house granola, house preserves, michigan maple syrup. GF


 

PROTEINS 4

house chorizo tempeh, house ground sausage, jake’s hickory-smoked bacon.


 

GRILLED BREAKFAST POTATOES 3

salt, pepper, heat. what more can we say?


 ZINGERMAN’S TOAST 3

farm, rye, wheat, or semolina. 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

 


Shareables

CHILAQUILES VERDE – 10

sauteed onions, milagro tortilla chips, spring salsa verde, sliced french breakfast radish, creme fraiche, fried grazing fields egg. add house chorizo tempeh, house sausage, or bacon $2.

GF / can be VV


SMOKED + PICKLED CARROTS – 7

curry spiced pickled carrots, smoked carrots, spiced coconut cream, fried garlic, arugula.

VV / GF


SPRING BREAD SALAD – 8

torn zingerman’s farm bread, local greens, pickled rhubarb, fresh herbs, fried garlic, sliced red onion, spring vegetables, rhubarb balsamic reduction.

VV


LAMB MEATBALLS – 11

tzatziki sauce, fresh mint, pea puree, parmesan crisps, microgreens


ROASTED ENDIVE SALAD – 9

charred endives, burnt grapefruit vinaigrette, apple + radish salsa, fried enoki mushrooms, fresh herbs.

 VV / GF


RHUBARB BRUSCHETTA – 9

sliced zingerman’s baguettes, fresh goat cheese, spring vegetables, pickled rhubarb, mint + basil, balsamic cream.


BOARD OF THINGS – 18/12

a bountiful board of seasonal pickles + vegetables and/or fruits, cheeses, and torn zingerman’s farm bread. can be prepared for many or two.

can be VV /can be GF



Mains


 SHRIMP TARTINE – 15

whipped avocado goat cheese, shrimp ceviche, shaved asparagus, pickled mustard seeds, six minute egg, fried enoki mushrooms. served with a simple side salad.


HANGER STEAK – 18

marinated + grilled knights hanger steak, spring chormula. served with a creamy potato + beet salad. GF


CREAMY BEET + CHEVRE SPAGHETTI – 15

fresh egg pasta, roasted beet + zingerman’s goat cheese cream sauce, local asparagus, roasted dmc mushrooms, spring pesto, shaved parmesan. add lamb meatballs $6.


A SALAD HAS NO NAME – 11

chorizo vinaigrette, supremed oranges, roasted local radish, toasted pistachios, mixed local greens, baked vegetable crisps, shaved parmesan, six minute egg. add house chorizo tempeh or bacon $2, add lamb meatballs $6.

GF / can be VV


ROASTED CHICKEN + PESTO RISOTTO – 17

seared citrus marinated amish chicken quarters, spring pesto + pea risotto, fresh herbs, marigold creme fraiche.

GF


GRILLED CHARD ROLLS – 14

mix of pickled cauliflower, roasted za’tar cauliflower, olives, and capers rolled up in local chard leaves. served with a side of wheat berry salad and roasted beet tahini sauce.

VV


GREENER PASTURES BURGER – 14

compound green garlic butter, sliced local french breakfast radish, local greens, knights ground beef, pea sauce, fried dmc enoki mushrooms, microgreens.

VV



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.


HAPPY HOUR


2pm – 6pm tuesfri + all day thurs


BEVERAGES


$2 OFF ALL CLASSIC COCKTAILS


$2 OFF CRAFT DRAFT POURS


$2 MILLER HIGH LIFE


50% OFF ALL WINE POURS & WINE BOTTLE



BAR SNACKS


3pm – close


NUTS – 5

sweet (orange zest + orange blossom water) or spicy (chili + old bay)


POPCORN – 3

warm spice + brown butter + brown sugar.


OLLIE SNACK MIX – 5

sweet nuts + spicy nuts + dried michigan cherries + house granola + shaved chocolate


SWEET POTATOES GRATIN – 6

roasted sweet potatoes in cheesy goodness.


JALAPEÑO CORNBREAD PUDDING – 7

served with maple syrup. add jake’s hickory smoked bacon for $1.


CHILAQUILES VERDES – 9
milagro chips fried in house salsa verde with onion and herbs. topped with a fried grazing fields egg, local pea shoots, pickled onions, pickled radishes, fried garlic, and feta. add chicken or tempeh $3. GF (can be VV)


BISCUIT SLIDERS – 8

two house buttermilk biscuits, herb aioli, fried farm egg, and cheddar

add sausage or tempeh for $4


PLOUGHMAN’S BOARD – 13

a perfect bountiful board for two

trout rillettes, pickled egg, local cheese, house pickles and spreads

served with zingerman’s farm bread


BOARD FOR TWO – 12

a smaller version of our board of things. Perfect for two, or even
one if you’re feeling adventurous.



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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