Fodor's Expert Review Olamaie

Pronounced “oh-la-may,” this upscale twist on traditional Southern cuisine has been turning heads since debuting in the fall of 2014 in a renovated downtown cottage just south of UT campus. The prim white exterior, with stately black trim, beckons with the charm of a sophisticated Southern estate, but interiors are crisp and contemporary. Menus are part nostalgic, with dishes like creamed broccoli greens and skillet cornbread, and part modern interpretation, from a squab and okra purloo to blue crab topped with corn pudding mousse and popped sorghum grains. Seasonal menus change frequently with the chefs’ roving inspirations, but a beloved mainstay are the housemade biscuits, a mouthwatering accouterment made even sweeter with honey butter or pimento cheese spreads. Save room for desserts like Arnold Palmer cake and various homemade ice creams, from Creamsicle to sweet potato. The patio lounge opens at 5 for cocktails; dinner service begins a half-hour later.