Georgetown is getting a tiny new temple to steak, tucked into a cobblestone alley and promising plenty of martinis. Chef Ryan Ratino is opening Ox & Olive, a 50-seat “petite steakhouse” billed as a looser, more playful counterpart to his Michelin-noted tasting rooms. Expect tableside meat presentations, cheeky sides and a drinks list that leans hard on martinis, all built around the idea of serious beef sourcing paired with an unapologetically fun night out.
As reported by Eater DC, Ratino has taken over the former Reverie tasting-room space at 3201 Cherry Hill Lane and is going for a “contemporary gothic-meets-neon” look. He told the outlet the format will be a la carte and intentionally approachable - “not a classic $95 steak” - meant to feel comfortable for regulars, guests and families in a more intimate setting.
Menu and martinis
According to Ox & Olive, small plates will include mini brisket hot dogs and steak-tartare “eclaires,” while sides run from steak fries to a whipped cultured-butter potato loaded with beef jam. Dessert keeps the playful streak going with a whole carrot cake and milk-chocolate soft-serve served with shoestring fries, and the cocktail list leans heavily on martini riffs, including a passionfruit Pornstar Martini with a bubbly sidecar. Hive Hospitality lists Yoonjung Oh as the group’s corporate pastry chef, tying her to the restaurant’s sweets program.
Beef program and technique
The steak program is intentionally obsessive. Axios reports that Ox & Olive plans to source from more than 15 small producers, including older Japanese wagyu and Australian Holsteins, with animals ranging from roughly 30 months to 10 years old and dry-aging times between 28 and 60 days. Cuts will be presented tableside with details on age and marbling, and the kitchen intends to broil the steaks before finishing them over charcoal to build a smoky crust, according to Axios. Ratino told the outlet the project lets his team “really just want to nerd out on some steak and sides.”
Where it sits in D.C.'s steak wave
Ox & Olive lands in the middle of a citywide steakhouse resurgence that The Washington Post has charted as restaurateurs double down on familiar, high-demand formats in a tight market. The Post points to rising wholesale beef costs and a rush of new beef-focused openings around D.C., which helps explain why a compact, approachable steakhouse looks like a relatively safe bet. Ratino’s plan to combine meticulous sourcing with playful sides puts Ox & Olive squarely in that current.
Local outlets report that Ox & Olive is targeting a May 7 opening and is already taking reservations online. Per Ox & Olive, the dining room will seat about 50 and the team plans nightly dinner service. The restaurant is tucked into a cobblestone alley off Cherry Hill Lane in Georgetown. For menus and reservations, check the restaurant’s site and local listings.
