Steakhouse, but make it fun: Ox & Olive lands in Georgetown
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Ox & Olive riffs on steakhouse and Americana classics, like this dessert that plays on a Wendy's Frosty with fries for dunking (IYKYK). Photo: Courtesy Rey Lopez
Steakhouses are booming in the DMV — and Georgetown's getting one of the buzziest. Ox & Olive opens May 7.
Why it matters: Michelin-celebrated chef Ryan Ratino is going for a "fun and inviting" steak-and-martini spot tucked in a Georgetown alley — no chain chophouse energy.
Dig in: Ratino (Bresca, Jont) is going back to his Ohio roots with a "petite steakhouse" — just 50 seats — in the former Reverie space.
- "We really just want to nerd out on some steak and sides," he says.
Of course, the "beef program" goes deep — over 15 small producers, from farmers producing older Japanese wagyu ("deeper flavor") to Australian Holsteins and an Ohio friend's farm.
- But unlike Ratino's tasting rooms, "there's very much a lack of tweezers here."
The intrigue: Cuts are presented tableside, with details on age (30 months to 10 years), marbling and dry-aging (28–60 days).
- Steaks are broiled, then charcoal-finished for a crusty, smoky edge.
Yes, but: You can also go full comfort mode.
- Think mini brisket corn dogs, wedge salads, and onion rings with sour-cream ranch.
- Playful sides and desserts, like a loaded butter-whipped potato with short rib jam or a Frosty-and-fries-inspired sweet.
To drink: Martinis through the ages — classic, apple, and a "porn star" with passionfruit and a bubbly sidecar.
The vibe: "Classy Gothic," says Ratino — dark, plush, candlelit. Call it sexy steak time.
The big picture: This is just the start of the steak wave, with talents like Jose Andres to Victor Albisu jumping in.
- Ratino sees a shift from the classic chophouses to newer models. "It's just time for the next generation of steakhouses — a more youthful, neighborhood experience."
If you go: Ox & Olive. 3201 Cherry Hill Lane NW.