Olive + Oak

Olive + Oak Olive + Oak is a fun, lively, and approachable restaurant and bar in your own back yard. Our philosophy on food is simple. YOU.
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We set out to create a fun, lively, and approachable restaurant and bar in our own back yard — a friendly, bustling neighborhood spot where the very best in food and drink would be served in a welcoming setting. We are looking at every single detail to make sure that Olive+Oak will be the perfect place to enjoy great wine, craft beer, well made drinks and thoughtful, ingredient driven food with fr

iends and family. We work tirelessly to source the best ingredients, locally whenever possible (we tend to shy away from local oysters!) In the kitchen, we use solid, old school cooking techniques. We cook from our hearts and never forget who we are cooking for. We hope you will dine with us often.

It’s hard to put into words what has meant to Olive + Oak.You were there at the beginning, when this was just an idea, ...
05/24/2026

It’s hard to put into words what has meant to Olive + Oak.

You were there at the beginning, when this was just an idea, a dream, and a whole lot of hope. You gave this place your talent, your creativity, your grit, and most importantly, your heart. So much of what Olive + Oak became carries your soul.

Thank you for believing in this with us before anyone else did. Thank you for the long nights, the standards, the care, the laughter, and the love you poured into every plate and every person around you. You helped create not just a restaurant, but something people connected to and became a part of.

You helped us accomplish a dream we could never have built alone.

We’re endlessly grateful for your partnership, your friendship, and the years we’ve spent building something special together. While it’s hard to imagine this place without you, we couldn’t be more excited for this next chapter and the life waiting for you in Spain.

♥️ ♥️ ♥️
Your O+O Family

05/23/2026

The Shorty is back ♥️ 🍓

Local Beet Carpaccio, pickled blueberries, mustard seed, horseradish aioli + grilled bread
05/07/2026

Local Beet Carpaccio, pickled blueberries, mustard seed, horseradish aioli + grilled bread

New vegan entree! The Sesame Brassica Plate-miso-sambol smashed chickpeas, fried cauliflower, broccoli, maple-tahini sau...
05/01/2026

New vegan entree!

The Sesame Brassica Plate-
miso-sambol smashed chickpeas, fried cauliflower, broccoli, maple-tahini sauce, toasted sesame + pickled ginger

WineLovers Vegan

Alaskan halibutjalapeño lime quinoa salad, arugula, cucumber, strawberry + toasted pepitaNow on the menu
04/24/2026

Alaskan halibut
jalapeño lime quinoa salad, arugula, cucumber, strawberry + toasted pepita

Now on the menu

04/20/2026

Beautiful night in St. Louis calls for an O+O Original cocktail 🍸 come try our #303

Happy Monday, see you soon✨

An exciting announcement across our O+O Hospitality Group! After years of impactful leadership, chefs Jesse Mendica Risk...
04/16/2026

An exciting announcement across our O+O Hospitality Group! After years of impactful leadership, chefs Jesse Mendica Risk and Mikey Risk will depart this May to follow their dream of moving to Madrid. Over the past decade, their creativity and dedication have shaped our identity and our continued success.

“We’re incredibly grateful for the last 10 years and the way they’ve led us along the way,” said owner Mark Hinkle. “It’s bittersweet to see them go, but we’re excited for what’s ahead, for them and for us. Jesse and Mikey have been instrumental in building what O+O is today, and we’re proud of everything they’ve accomplished here.”

Looking ahead, Bonnie Moore has been named Culinary Director of O+O Hospitality and Executive Chef of Olive + Oak, and Ashley Shelton will serve as Executive Chef of O+O Pizza and The Clover & The Bee. Moore and Shelton share a longstanding history with Hinkle, having previously worked together at Annie Gunn’s, an experience that established a shared philosophy rooted in hospitality and excellence.

Both chefs bring extensive culinary backgrounds to their new roles. Moore is a graduate of the Culinary Institute of America in NY and has been at Blackberry Farm for the last decade, where she developed a deep appreciation for ingredient-driven cuisine. Shelton, also a CIA graduate, furthered her training in Italy and brings notable experience from Pastaria, where she refined her approach to Italian cuisine and technique.

“This isn’t about changing who we are,” Hinkle added. “It’s about evolving and building on what’s been created, with the same love, thoughtfulness, standards, and commitment to our team and guests. We’re proud of what’s been built, grateful for the people who built it, and excited for what’s ahead.”

The STL Day Sundae Sunday- ronnie’s tahitian vanilla ice cream, fitz’s root beer caramel, sump coffee gooey butter cake ...
03/14/2026

The STL Day Sundae Sunday-
ronnie’s tahitian vanilla ice cream, fitz’s root beer caramel, sump coffee gooey butter cake + salted pretzel crunch!

Happy 314 days STL, see you soon ♥️

🐟✨ See you at The Fish Fry.Join us Friday, March 6th from 4:30–7:00PM for a classic, done the Olive + Oak way.Fried hadd...
02/26/2026

🐟✨ See you at The Fish Fry.

Join us Friday, March 6th from 4:30–7:00PM for a classic, done the Olive + Oak way.

Fried haddock.
Baked halibut.
Tempura shrimp.
French fries, caesar salad, spaghetti, green beans… and sweet treats to finish.

Adult Plate | $30
Kid Plate | $15
Full bar available for purchase.

Reservations requested, walk-ins always welcome.

The Hall

FridayTradition

02/23/2026

Our dirty martini: olympic-standard pour.

Address

216 W Lockwood Avenue
Webster Groves, MO
63119

Telephone

+13147361370

Website

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