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


MARKET OMELETTE – 11

fresh and ingeniously prepared by the kitchen crew and enfolded in eggy goodness. ask your server for details. served with breakfast potatoes and farm greens. GF


BREAKFAST SANDWICH – 7

a grazing fields egg, your choice of hickory smoked bacon/ house sausage/spiced tempeh, seasonal spreads and pickles, farm greens, and aged white cheddar on a house bun. upgrade to a big ol’ house buttermilk biscuit for $1.


BREAKFAST BURRITO – 10

hickory-smoked bacon or seasonal veggies scrambled with two grazing fields eggs and aged white cheddar, wrapped up with fresh salsa verde. served with breakfast potatoes and fresh greens. may be prepared as a bowl.


VEGAN BURRITO – 10

chorizo spiced tempeh sautéed with seasonal veggies and black beans, wrapped up with house salsa verde, farm greens, and vegan chili-lime aioli. served with breakfast potatoes and fresh greens. may be prepared as a bowl. VV


SHRIMP + SWEET POTATO GRITS – 15

buttery, organic michigan stone-ground grits with aged white cheddar topped with grilled michigan shrimp sautéed with bacon, onions, local chilies, garden herbs. topped with toasted garlic, burnt jalapeno remoulade, and scallion. add grazing fields egg $1. GF


WINTER SALAD – 11</p>

<p align=”center”>all the best local veggies tossed with farm greens and spinach in roasted apple vinaigrette, and topped with fried shallot, spiced squash seeds + mixed nuts. GF, VV


TURKEY AVOCADO CLUB – 11

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


GRILLED CHEESE + TOMATO SOUP – 10

zingerman’s farm bread loaded with cave-aged gruyere and aged white cheddar. served with a warming bowl of tomato bisque. add hickory-smoked bacon $2.


SWEET POTATO BURGER – 11

homemade patty on a house bun with caramelized onion vegan “aioli,” ketchup, lettuce, tomato, and onion. served with pesto potatoes. VV


OLLIE BURGER – 11

knights beef ground fresh and grilled to perfection and served on a homemade bun with herb aioli, fancy ketchup, farm greens, tomato, and onion. classic. served with pesto potatoes. add sharp cheddar or gruyere $1. add hickory smoked bacon $2.


HARVEST HASH – 11

local potatoes and seasonal vegetables given the skillet treatment and served with two grazing fields eggs and zingerman’s toast. add grobbel’s corned beef or spiced tempeh for $2. can be VV, GF


BISCUITS AND GRAVY – 11

house buttermilk biscuits smothered in scratch-made sausage gravy or detroit mushroom company mushroom gravy, served with two farm eggs.


Sides


SIDE SALAD – 6

half order of winter salad. VV, GF


WINTER SLAW – 4

seasonal veggies shredded and tossed with house dressing. 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


ZINGERMAN’S TOAST – 3

served with house preserves.


PARFAIT – 7

fluffy bottoms farm yogurt, house olive oil/maple/coconut granola, michigan maple, house preserves. GF


GRILLED BREAKFAST POTATOES – 3

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


PROTEINS – 4

house tempeh, house sausage, hickory smoked bacon


JALAPENO CORNBREAD PUDDING – 6

slightly smaller, but just as filling, version of our evening pudding. served with maple syrup.


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


GRILLED SPINACH SALAD – 11
charred cabbage + fennel, house pickles, spiced beets, tossed with spinach, fried dmc mushrooms, fluffy bottoms feta, spiced squash seeds, paprika vinaigrette. add bacon $2. V, GF


BROCCOLI + PARMESAN – 8
hard roasted broccoli + parmesan. battered and fried. served with jalapeno aioli.


MAPLE GLAZED WINTER VEGETABLES – 9
winter roots roasted and glazed with local maple syrup glaze and all dressed up with pickled mustard seeds and spiced nuts. VV, GF


GRILLED CHEESE + TOMATO SOUP – 13
thick cut zingerman’s farm bread with zingerman’s goat cheese, aged cheddar and cranberry preserves. served tomato bisque. add bacon $2.


SAMOSA CAKES – 11
samosa inspired potato + vegetable cakes, grilled. served with cranberry + orange chutney, spiced ketchup, fried shallots, pea shoots. VV, GF


BOARD OF THINGS – 18/12
a small but bountiful board of seasonal pickles + roasted vegetables, cheeses and zingerman’s farm bread. can be prepared for many, or two.


BISCUIT + GRAVY – 7
one house buttermilk biscuit smothered in scratch-made sausage or dmc mushroom gravy, topped with a sunny-side up egg, fried garlic, herbs, shoots



Large Plates


WINTER IS HERE BURGER – 15
knight’s chuck ground in house on a scratch bun with pickled golden beets, cave-aged gruyere, fried egg, pepper sauce, fried shallots, micros. served with pesto potatoes. add bacon $2.


THE QUITE POSSIBLE BURGER – 13
scratch-made sweet potato patty on a house bun piled up with chipotle peanut slaw, caramelized onion “aioli”, fried shallots, micros. served with a small salad of farm greens, apple vinaigrette, toasted squash seeds, house pickles. VV


BBQ SHRIMP & SWEET POTATO GRITS – 19
organic michigan stone-ground grits with aged white cheddar topped with grilled michigan shrimp sauteed with bacon, onions, and chilies. Topped with toasted garlic, herbs, burnt jalapeno remoulade and scallion. add a grazing fields egg $1. GF


BRAISED BEEF ROAST – 17
braised knight’s beef, roasted seasonal roots topped with herbs and a bourbon burnt honey glaze. served with grilled cornbread wedges. can be prepared GF


APPLE + PARSNIP RISOTTO – 16
parsnip cream infused risotto tossed with hard roasted parsnips and herbs. topped with dmc fried mushrooms, lemon + rosemary nuts, pickled apples, and micros. add chicken $4. can be prepared GF


ROASTED SQUASH FETTUCCINE – 15
scratch-made vegan rye pasta in roasted butternut squash sauce sauteed with hearty local greens, dmc mushrooms. topped with fried sage, fresh herbs, spiced nuts. VV


CHICKEN + DUMPLINGS – 17
roasted amish chicken and vegetables in the most delicious stew with fresh herbs and scratch-made buttermilk dumplings. topped with chicken cracklings and served with farm greens dressed in house buttermilk ranch.



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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