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 – 9
bacon or veggies scrambled with 2 farm eggs and white cheddar, wrapped up with house salsa, and avocado.


VEGAN BURRITO – 9
chorizo spiced brinery tempeh sautéed with veggies and black beans and wrapped up with house salsa, farm greens, and avocado.


BISCUITS + GRAVY – 10
house buttermilk biscuits smothered in scratch made jake’s hickory smoked bacon gravy or detroit mushroom company mushroom gravy served with two farm eggs.


WAFFLES RANCHEROS – 9
two scratch made masa waffles layered with black beans, house fruit salsa, coconut crema, and drizzled with michigan maple syrup. vegan and gluten free.


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


TURKEY AVOCADO CLUB – 10
michigan oven roasted turkey, jake’s hickory smoked bacon, avocado, gruyere, organic greens, tomato, and house herb aioli on zingerman’s farm bread.


THE OLLIE BURGER – 9
knight’s chuck, ground in house and served on a house bun with ketchup, herb aioli, lettuce, tomato, and onion. served with herbed potatoes. classic.


VEG BURGER – 9
seasonal scratch vegan patty on a house bun with seasonal fixings. served with herbed potatoes.


HERBED MAC + CHEESE – 9
house recipe with three cheeses and herbs. add chicken, brinery tempeh, or house sausage for $3. add broccoli, an egg, or jake’s hickory smoked bacon for $1. just ask to make it spicy or vegan!


CHICKEN SALAD WRAP – 9
double l farms chicken tossed with fennel and dried michigan cherries in house herb vinaigrette and wrapped up with jake’s hickory smoked bacon, house buttermilk ranch, and farm greens.


OLLIE SALAD – 9
organic greens, toasted seeds, carrot, cucumber, and herbs tossed in vegan carrot + ginger vinaigrette or buttermilk ranch. add brinery tempeh or double l farms chicken for $3


GRILLED CHEESES – 8
aged white cheddar, gruyere, zingerman’s goat cheese, seasonal pesto, and tomato on zingerman’s farm bread.



SIDES


SLAW – 3
choose traditional/vegan.


POTATOES – 3
choose breakfast, salad, or herby. vegan.


SIDE SALAD – 4
a side portion of the ollie salad. vegan.


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


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


ZINGERMAN’S TOAST – 1.50
served with house preserves. vegan.


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


RYE BERRY SALAD – 5
michigan rye berries tossed with nuts, dried fruit, and herb vinaigrette. vegan.


HOUSE CHORIZO TEMPEH – 4
brinery tempeh dressed up nice. vegan.


HOUSE SAUSAGE – 4
michigan pork seasoned and ground in house.


JAKE’S HICKORY SMOKED BACON – 4
best. bacon. ever.


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.


Small Plates


SPINACH AND SAUTEED VEGETABLES – 11
hearty local spinach and toasted nuts tossed with shaved root vegetables and sautéed cabbage, fennel, and onion in a paprika vinaigrette. topped with crispy detroit mushroom company mushrooms, orange zest, and croutons. add bacon for $2


PARSNIP AND FENNEL CROQUETTES – 9
little fried balls of comfort served atop carrot puree with house made chili oil.


MUSHROOM AND CHESTNUT PIEROGI – 11
hand made dumplings stuffed with detroit mushroom company mushrooms, michigan chestnuts, apples and herbs. served with a spiced nut and organic greens salad and rosemary duck sauce.


BEET AND CITRUS SALAD – 7
brinery sauerkraut, michigan beets, citrus fruits, toasted peanuts, and fresh herbs lightly dressed with olive oil and served with zingerman’s rye toasts.


BOARD OF THINGS – 15
a small but plentiful board of michigan fruits and vegetables, cheeses, and zingerman’s farm bread.
perfect with a glass of wine or beer.


GRILLED CHEESE AND TOMATO SOUP – 13
thick cut zingerman’s farm bread with cave aged gruyere, michigan gold potatoes, herb aioli, and cornichons served with a soul warming bowl of tomato bisque.



Large Plates


SWEET POTATO + BLACK BEAN BURGER – 11
made from scratch and decked out with vegan chipotle and peanut aioli, pickled carrot, local spicy sprouts, and fried shallot on home made bun. served with herby potatoes.


THE BEST BURGER – 15
knight’s chuck ground fresh in house with herb aioli, local spicy sprouts, fried shallot, spicy michigan beet relish, zingerman’s goat cheese, and a fried grazing fields egg on a home made bun. served with herby potatoes.


BISCUITS AND GRAVY – 11
house recipe buttermilk biscuits smothered in scratch made jake’s hickory smoked bacon gravy or detroit mushroom company mushroom gravy. served with two grazing fields eggs and organic greens.


ROOT VEGETABLE LASAGNA – 13
a delightful mix of roasted root vegetables layered with scratch made rye pasta, fresh herbs, and slow simmered tomato ragout. served with organic greens in roasted tomato vinaigrette.


CHICKEN AND DUMPLINGS – 17
roasted amish chicken and vegetables in the most soul warming stew with fresh herbs and scratch made buttermilk dumplings. topped with chicken cracklins and served with organic greens.


GRANDPA’S BEST PORK CHOP – 19
pan fried organic bone in pork chop with sautéed detroit mushroom company mushrooms, spiced nuts, and cippolini onions. topped with horse radish gremolata and served with root vegetable salad.


BROOK TROUT – 19
pan fried indian springs brook trout served atop celery root and apple puree with crispy potatoes and a kale pesto salad.



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.







A new adventure every week.

Served Sundays from 8am – 3pm

 












 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


SIGNATURE COCKTAILS


PLANET LUXURY – 10
hyperion cold brew, barrel aged gin, gran classico, cocchi torino, orange.


GHOST IN THE DAWN – 11
thai tea infused navy rum, firefly, cardamom spiked ginger liqueur, ancho reyes, condensed milk syrup, egg.


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


RUSTY 49’ER – 12
rye, sweet vermouth, orange bitters, turbinado, lemon, fernet branca, yukon jack, fall cherry.


A FINE ROMANCE – 11
byrrh quinquina, luxardo maraschino, benedictine, lime juice, angostura bitters.


OLD TYME MEM’RY – 13
rye washed bib bourbon, mi maple syrup, vanilla, angostura, art in the age root, sarsaparilla.


CATTLE RUN, 5AM –  13
michigan white whiskey, coffee, angostura bitters, guernsey cream, fall cherry.


AFTER THE PARTY – 11
cold steeped michigan wine, apple brandy, citrus & soda.


WHOLESOME A.F. – 12
mulled michigan apple cider, bourbon, cinnamon, lemon, angostura, scented ice.


SMASH THE WINDOWS – 11
bartender’s choice. mi fruits, spirit, ginger, citrus.


CROSSEYED & PAINLESS – 12
reposado tequila, gran gala, burlesque bitters, averna amaro.


48 ROSES – 12
ginger salt, silver & reposado tequila, grapefruit bitter, ginger, ancho reyes, citrus & chile.



CLASSIC COCKTAILS


MELLOW CORN OLD FASHIONED – 7


BOURBON OLD FASHIONED – 7


DARK & STORMY – 7


GIMLET – 7
gin or vodka


TONIC – 7
gin or vodka


COLLINS – 7
gin or vodka


PALOMA – 7


RYE OLD FASHIONED – 8


MANHATTAN – 8


NEGRONI – 8



WINE


RED

Chateau Fontaine Big Paw Red, 2016 – 6/24
big, juicy red fruit. ripe but complex.


Chateau Argadens Bordeaux, 2012 – 10/33
old world. rich, chewy, blackberries + oak. nice long spicy finish.


Valentin Bianchi Malbec, 2015 – 9/30
new world. plum, fig, light oak, and spicy vanilla.


Montebuena Rioja, 2015 – 9/30
oak-spiced raspberry, cherry, & rose.


ROSÉ

Louis Jadot Rosé, 2016 – 10/36
floral & fruity. fresh red currant & raspberry.


WHITE

Richter Zeppelin Riesling, 2016 – 9/30
luscious & off dry. flinty green apple notes.


Hofer Gruner Veltliner, 2016 – 8/38
refreshing citrus and crisp acidity.


Tormentoso Chenin Blanc, 2015 – 10/33
vibrant fruit & mineral flavors.



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


MEXICAN COKE – 2.5

BOYLAN GINGER – 2.5

BOYLAN DIET COLA – 2.5

ORANGE JUICE – 3

GUERNSEY CHOCOLATE MILK – 3

FAYGO PRODUCTS – 2.5
ask your server for available flavors!


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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