Elaia and Olio are a pair of adventurous new restaurants in the Botanical Heights neighborhood. Reviewer Ian Froeb writes, "this
twinned newcomer must also be reckoned among St. Louis’ very best restaurants."
Read Ian's
review of both Elaia and Olio.
Photos by Jennifer Silverberg for the
Riverfront Times.
At Olio - Bruschetta with fresh ricotta, braised beet stems, pecorino sardo.
At Elaia - Charred eggplant, labneh, pinenuts, lonza, dill. Kitchen torch lighting the thyme.
At Elaia - Roast Pork. Salt-baked sweet potatoes, carrot, fresh favas, horseradish chips.
At Elaia - Beets. Yogurt, beet ash, Israeli feta.
At Elaia - Parfait Foie Gras. Candied hazelnuts, fig mostarda.
At Olio - The lunch soup with poached egg, pumpkin, farro, and kale.
At Elaia - Charred eggplant, labneh, pinenuts, lonza, dill. Smoking thyme when served.
The men behind the food, from left, Josh Charles, Ben Poremba, John Messbarger.
Bay Scallop Crudo. Citrus salad, fennel, kohlrabi, tarragon.
Olio exterior, from this angle, Elaia sits in the house directly behind.
Owner Ben Poremba in the kicthen.
At Elaia - Beets. Yogurt, beet ash, Israeli feta.
The walkway between Olio (seen) and Elaia.
Owner Ben Poremba in the kicthen.
Owner Ben Poremba in the kicthen.
Owner Ben Poremba in the kicthen.
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At Olio - Bruschetta with fresh ricotta, braised beet stems, pecorino sardo.
