Olōyō, founded by James Beard semifinalist Chef Olivia López and Jonathan Percival, will focus on “heirloom masa featuring seasonal produce from Texas-based ranches and sustainably sourced seafood. Photo by Elizabeth Lavin.
Olōyō, the concept by pop-up, private tasting dinner host and Texas Monthly’s Top 50 Tacos honoree Molino Olōyō, is expected to open on Tuesday, May 26 on Gaston Avenue.
The restaurant, founded by James Beard semifinalist Chef Olivia López and Jonathan Percival, will focus on “heirloom masa featuring seasonal produce from Texas-based ranches and sustainably sourced seafood,” according to a press release. Even its name, Olōyō, signifies its mission as it means “cob of the corn” and represents the brand’s goal of preserving heirloom corn varieties as well as honoring producers and the art and science of good Mexican food eating.
The offerings include á la carte selections and a chef’s tasting menu with raw, masa, entrée and dessert sections, according to the press release. Here are a few items diners can expect on the rotating á la carte menu:
- Sope Gordo with rosewood ranches wagyu brisket, bayo beans and kohlrabi
- Enmoladas mole dulce de Colima with lacto fermented honey and homemade queso fresco
- Pescado Asado with vermilion snapper, salsa cruda, tortillas and tostaditas
- Pulpo Asado with grilled octopus, papas al ajillo, salsita and tortillas
“We designed Olōyō to be a space where guests can fully engage all their senses, discover new flavors and connect with the stories behind the food,” López said in the press release. “From hand-pressed tortillas to the flavors on the plate, every dish is meant to make people feel a deep sense of home.”
Olōyō, the concept by pop-up, private tasting dinner host and Texas Monthly’s Top 50 Tacos honoree Molino Olōyō, is expected to open on Tuesday, May 26 on Gaston Avenue. Photo by Elizabeth Lavin.
Then, there’s the cocktail program, courtesy of Beverage Director Jose Gonzalez. Drinks are inspired by Mexico’s regions and flavors. The opening menu, as described by the press release, includes:
- Jefa, a fruity, spice-forward blend of tequila, hibiscus and chile de árbol
- Latino Heat, a smoky-spicy take on a Paloma
- Para de Sufrir, a Colima-inspired white negroni
- Agua Picada, a horchata-inspired rum cocktail with toasted rice and cinnamon
If all of this sounds a bit too fancy for you, there’s also a second concept opening next door later this year. Molino Olōyō is slated as the “more casual neighborhood” spot, serving up wagyu suadero tacos, camarones zarandeados and churros.
Olōyō is located at 4422 Gaston Ave., where Cry Wolf used to be, and can seat 23 patrons. The inside of the 101-year-old building features Mexican art, including handmade tile, ceramics, custom serving plates by artisans Lozart and Ataula, Oaxacan glassware by Xaquixe, and pieces by Toloache and Hilos en nogada.
Reservations will be available to book starting at 10 a.m. Saturday, May 23 on Resy.
