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

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Brian Guerriero

BRIAN

front-of-house manager

Menu


BRUNCH


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 chipotle salsa. served with breakfast potatoes, fruit, 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, farm greens, and vegan chili-lime aioli. served with breakfast potatoes, fruit, and fresh greens. may be prepared as a bowl. VV


MARKET OMELETTE – 11
whatever is fresh and best ingeniously prepared by the kitchen crew and enfolded in eggy goodness, served with breakfast potatoes and farm greens. GF


HARVEST HASH – 11
local potatoes and market 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 and fruit.


SHRIMP + GRITS – 15
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. add grazing fields egg $1. GF


HARVEST SALAD – 11
all the best local veggies tossed with farm greens 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 house chipotle + herb aioli on zingerman’s farm bread. served with fruit and greens.


HARVEST GRILLED CHEESE – 11
zingerman’s farm bread loaded winter squash spread, hazelnut + apple butter, fresh apple slices, and aged white cheddar. add hickory-smoked bacon $2.


BEET BURGER – 11
home-made patty on a house bun with caramelized onion vegan “aioli,” ketchup, lettuce, tomato, and onion. served with herbed potatoes. VV


OLLIE GRIDDLE BURGER – 11
three house-ground fresh beef patties grilled to perfection and served on a home made bun with herb aioli, fancy ketchup, farm greens, tomato, and onion. classic. served with herbed potatoes. add sharp cheddar or gruyere $1. 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 – 7
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


GRILLED CABBAGE SALAD – 11
charred cabbage, pickled carrots, jalapeno, onions, and turnip all tossed with farm greens toasted mixed nuts,
fried shallots, and coconut green goddess. add bacon $2. VV, GF


SAVORY APPLE + SAUSAGE FRITTERS – 11
house apple + fennel sausage, battered and fried. served with spicy cider mustard.


CIDER GLAZED FALL VEGETABLES – 9
various market vegetables roasted and glazed with local cider and then dressed up nice with pickled mustard
seeds and spiced nuts. VV, GF


PUMPKIN CURRY – 13
local pumpkin slow cooked in coconut milk with peanuts and house blended garam masala. served with hazelnut
+ apple butter grilled cheese points.


GRILLED CHESTNUT POLENTA CAKES – 13
topped with parmigiano reggiano, balsamic glazed fennel, roasted celery root, and pickled kohlrabi + apples. GF


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.


AUTUMN HARVEST TARTINE – 11
roasted sweet potato spread, charred broccoli and cauliflower tossed in tahini vinaigrette with fried shallots
and toasted squash seeds. VV



Large Plates


WE GOT THE BEET BURGER – 13
scratch-made beet patty on a house bun loaded with kohlrabi + carrot slaw, hardy farm greens, vegan chili-lime
aioli, and fried shallot. served with herbed potatoes. VV


LEGENDS OF THE FALL BURGER – 15
knight’s chuck ground fresh in house served on our scratch bun with sage cream + winter squash spread, cave
aged gruyere, pickled apples, and hickory smoked bacon. served with herbed potatoes.


NOT YOUR MOM’S SPAGHETTI – 15
scratch-made egg pasta in slow cooked san marzano tomato ragout with hazelnut + herb-encrusted fried
cauliflower, hearty greens, parmigiano reggiano, and aged balsamic vinaigrette. add meatballs for $5.


MUSHROOM + WILD RICE STUFFEED DELICATA SQUASH – 15
local cider glazed squash filled with roasted chestnut and detroit mushroom company pilaf and topped with
fried shallot and spiced nuts. served with braised greens and spiced potatoes. VV, GF


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 farm greens dressed in house buttermilk ranch.


COFFEE ROASTED PORK – 17
hyperion coffee rubbed hehlden farms pork, roasted slow and low. served with mushroom gravy, pickled apples,
and bacon fried cabbage and sweet potatoes.


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. add grazing fields egg $1. GF



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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