Olamaie

Olamaie at 1610 San Antonio Street in Austin occupies a gracious bungalow in the West Campus neighborhood and serves some of the most refined Southern American cooking in Texas. Chefs Michael Fojtasek and Grae Nonas opened the restaurant in 2014 with a philosophy rooted in the South's agricultural heritage: heirloom grains, heritage pork, seasonal produce from Texas farms, and techniques drawn from the Carolinas, Georgia, Alabama, and the Gulf Coast. The restaurant earned a James Beard Award nomination that recognized what Austin diners had quickly understood—that Olamaie was doing something distinctive with Southern food, elevating it without losing its soulfulness. The biscuits with honey butter have become one of the most celebrated single preparations in the city: tall, layered, flaky, and served with whipped honey butter that invites lingering and reordering. Smoked pork shoulder, deviled eggs with cured yolk and pickled vegetables, and chocolate chess pie define the menu's character. The weekend brunch is similarly acclaimed, featuring morning applications of the same Southern ingredients with a gentle sweetness appropriate to weekend leisure. The dining room in the bungalow setting is small, warm, and beautifully designed—white walls, natural wood, simple floral arrangements—creating an intimate atmosphere that suits the menu's sensitivity. Reservations open 30 days ahead and weekend evenings book quickly. The location near the University of Texas campus does not define the clientele; Olamaie draws from across Austin's food-conscious community.