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.

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 renovating and re-launching in April 2017 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”

Owners Mark & Danielle Teachout chose the name “Ollie” due to the fact that Mark was told by his parents that he was originally supposed to be named “Burgess Oliver” (Ollie for Short) after a man who once saved his fathers life in a barroom in Australia.
danielle

Danielle Teachout

DANIELLE

co-owner

mark3

Mark Teachout

MARK

co-owner

travy

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 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


MARKET SALAD – 11
seasonal veggies, fried chickpeas, seeds, pickled onion, feta, buttermilk ranch or vegan tahini vinaigrette.


FRIED POTATO TART – 9
with vegan aioli, celery, leeks, and fennel.


AUTUMN HARVEST TARTINE – 9
roasted sweet potato spread, charred broccoli and cauliflower tossed in tahini vinaigrette with fried shallots and toasted squash seeds.


ROASTED PEAR AND NUT SLAW – 6
cabbage, brussels sprouts, pickled onion + mustard seeds, spiced nuts, brown ale + peanut butter + maple vinaigrette with rice crackers


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.


JALAPENO CORNBREAD PUDDING – 7
served with maple syrup. best. add jake’s hickory smoked bacon for $1.


PORK TOASTS – 9
slow roasted pork dressed up nice in house bbq, cheddar, pickled onion, brioche.



Large Plates


ROASTED SWEET POTATO BURGER – 10
pickled beets, caramelized onion vegan aioli, cashew spread, farm greens. served with herb smashed potatoes.


LEGENDS OF THE FALL BURGER – 11
knight’s chuck ground fresh in house, winter squash spread, gruyere, house pickled apples, hickory smoked bacon served with herb smashed potatoes.


BISCUITS AND 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.


GRILLED VEGETABLE + MUSHROOM PILAF – 13
michigan rye berries, braised greens, spiced nuts, market vegetables, and warm mushroom vinaigrette.


WINTER SQUASH FETTUCCINE – 13
homemade pasta, spiced white wine sauce, pistachio-encrusted heirloom squash, roasted mushrooms + kale.


CHICKEN WITH FORTY CLOVES OF GARLIC – 16
double l farm’s chicken braised in white wine with garlic and spices. served with a slab of farm bread and kale salad.


PORK CHOP – 17
molasses brined and pan fried organic chop, apple compote, bacon fried cabbage and sweet potatoes.



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.


ROSÉ

Hugl Weine Zweigelt Rosé, 2016 – 8/29
funky, crispy apple, a little spicy & on the dry side.


Chronic Cellars Pink Pedals, 2016 – 10/36
nectarine, ripe peach, fresh squeezed lime, and mint.


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.


Nicolas Idiart Muscadet, 2015 – 9/30
fresh peaches and tangerine tang. very clean.



BEER


DRAFTS

Ask your server about rotating drafts


BOTTLES

PBR – 2

Miller High Life – 2.5

Stroh’s Bohemian Pilsner – 4

Vandermill Seasonal Cider – 6

Founders All Day IPA 19.2oz – 3.5

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.

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CONTACT



42 East Cross Street, Ypsilanti, MI 48198

(734) 482-8050



BAR HOURS

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


KITCHEN HOURS

Tuesday – Thursday: 11am – 3pm, 5pm – 9pm
Friday: 11am – 3pm, 5pm – 10pm
Saturday: 8am – 3pm, 5pm – 10pm
Sunday: 8am – 3pm


Closed Monday



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