Bread & Butter Concepts’ new restaurant The Oliver is now open.
Less than three weeks after closing the doors of República, Bread & Butter Concepts reopened the space as The Oliver June 16.
The new concept is described as a refined American tavern featuring familiar American dishes with a twist. Appetizers include dry-rubbed smokey hot wings served with cilantro ranch and pork nuggets filled with confit pork, smoked mozzarella and jalapeño. Entrees ranging from rainbow trout to a Midwest black angus filet will allow guests to customize their dish with more than a dozen side items including sweet potato mac & cheese, heirloom carrots, cauliflower fried rice, and good old mashed potatoes. Locally sourced ingredients will be a focus throughout the menu.
“The Oliver will embrace the Midwest community through regional sourcing and local ingredients as much as possible,” says Founder & CEO Alan Gaylin. “Supporting local vendors and farmers is a key part of the foundation for each of the Bread & Butter Concepts’ restaurants.”
The menu also features a selection of breads—from smoke box corn bread made with country ham and lardo, to cheddar popovers with bacon butter—salads and sandwiches, such as the signature smoked pork shoulder dip and sloppy Joes. White cheddar enchiladas and a taco platter make up the South of the Border section. Desserts include a chocolate chess pie, limoncello brioche pudding, Grand Marnier chocolate mouse and macerated strawberries with a buttermilk biscuit.
In addition to craft beers, wines and classic libations, the restaurant’s beverage program will include six still and sparkling house-bottled cocktails as well as non-alcoholic housemade sodas in flavors like Pineapple Ginger and Watermelon-Mint Tea.
Business hours are Sunday-Thursday 11:30 a.m.-11 p.m. and Friday-Saturday 11:30 a.m.-midnight with happy hour 3-6 p.m. weekdays.
Photo via The Oliver’s Facebook page.