First photo by Robert Cohen (Post-Dispatch); add'l photos sponsored by restaurant
Olio
As at his flagship Elaia, Ben Poremba has made Ben Grupe the executive chef of the adjacent, more casual Olio. Unlike Elaia, where Grupe has brought his own voice to the menu, Olio still hews close to Poremba’s original vision, featuring Mediterranean and Middle Eastern fare with occasional accents from southern Europe, North Africa and elsewhere. (Elsewhere includes the terrific Reuben sandwich, with everything but the Gruyere made in house.) Lighter dishes make up much of the menu, though a selection of tagines (chicken, fish, root vegetables) offers some heartier fare. Olio also now offers terrific bread — naturally leavened and then baked in a wood-fired hearth on the patio — from Chris Scheets, formerly of Red Fox Baking & Catering.
Hours: Lunch and dinner daily
Opened: 2012
Must order: “King of Kings” hummus ($8)