Chef Olivia López and her partner Jonathan Percival officially opened Olōyō two days ago. The pair started in 2021 with Molino Olōyō, a food truck that delivered heirloom corn tortillas and tamales. Since then they’ve been doing pop-up and private catering until they found a brick and mortar space to actualize their dream. Chef Olivia had worked with Ross Demers of Cry Wolf back at Mi Piaci and now has moved her own restaurant into that space. Later in the year they hope to open a more casual option next door and later a breakfast take-out window. For now the old space had the same bones but has been elegantly re-done. The bench seating along the side was stuffed with a back and there were 5 stools in front of the counter that have backs and padded seats, A lattice woodwork covered the lower part of the windows and was topped with Mexican pottery. One wall hosts a large corn-based art piece that symbolized the number of Mexican states but to me represented the many types of heirloom corn that form the basis of the López’s cooking. The wood fired area has been filled with stainless cooking equipment and there was valet parking at the end lot. No signage was out front but that will come with time. Inside Mexican music filled the space and there were a ton of service people on the floor, behind the bar and in the cooking area. The couple has a farm that supplies some of their produce and many ingredients she brings from Mexico. It was on the pricey side for what people around here think of Mexican food but this one offered a real step up in quality. I look forward to watching their progression and hope you will let me know what you think when you go. Continue reading
Cry Wolf opened 3 days ago at 4422 Gaston Avenue, a space that formerly held a Subway and you’d never know it. Chef/owner Ross Demers and his team have done a miraculous makeover to present a cozy, fun spot to have a delicious meal. Chef Demers previously owned On the Lamb but also held positions at Flora Street Café and Beverley’s Bistro. Alongside Demers in the open kitchen is another Fauna (part of Flora Street) alum, Liam Byres and also from there is sommelier Tim. The less than 30 seat stylish place offers a small seasonal menu of gradually-increasing-in-size options – to mix and match as the diner prefers. The plan is to change options as ingredients become available. The interior has a long concrete counter facing the kitchen and bar where diners can eat and interact with staff. There are also standard tables on the other side of the room. Music is in the background and the lights are lowered but you can still see. Get here before it gets so popular that you can’t. This is a new favorite restaurant and highly recommended. 
Sachet is a large place opened a couple months ago by the owners of Gemma (Frankie visited in June and July of 2016), where the food is inspired by Mediterranean cuisine. About a third of the space is for the bar and the seating around it. An open kitchen fills one end of the restaurant and a large clear cube containing wines is a focal point in the dining room.. With lots of hard surfaces the noise level is significant but tables are placed a nice distance apart to give you some ability to talk once the place fills. The menu starts with “meze” plates which are priced in groups of 3 or 5. They are small plates meant to be shared by the table. Pastas are in serving sizes like appetizers but can be turned into a main plate for an upcharge. Service is efficient and friendly and tables are turned throughout the evening. 
