I started by ordering Tampico Affair from the cocktail menu. This drink consists of gin, fresh lime juice and black lime. A balanced and refreshing start to the meal. My husband and oldest son sampled a few items from the selective beer menu and were pleased with the choices. Right off the bat I knew we needed two orders of biscuits for the table (there are three biscuits to an order). This not-on-the-menu item (served with honey butter) was something we missed last time and it is the thing that everyone raves about. The biscuits were served with our entrées, and though I tend to eat gluten-free, I had to have one bite. I was struck by the lightness and fluffiness of that bite. Comparisons were made to grandmother's recipe and those biscuits found at Loveless in Nashville, but frankly, I think these are one of a kind.
My son and I each ordered the Salad of Chilled Gulf Crab with Texas citrus, radish, green onion and lime mayo for starter. The crab was fleshy, fresh and well seasoned. The lime mayo lightly coated the crab and the citrus (which we think was a variety of grapefruit or orange) was very subtle with a sweet tang. My husband had the Asparagus and Eggs with crawfish jus, arugula and espelette. This beautiful dish had color contrasts from the yellow egg, green shaved asparagus and herbs, plus a pop of purple from edible flowers. The eggs were silken and almost like whipped cream. The vegetarians split an order of the Carolina Gold Rice and Cauliflower Hush Puppies with buttermilk ranch, chives and hackleback caviar to start. I did not taste this dish, but both of them were very happy with it.
For entrée, my youngest son and his friend each had the "Hoppin' John" with Sea Island red peas, smoky likker and soft-boiled egg, and the Asparagus and Egg, trading plates to sample each dish. Both dishes were met with rave reviews. My husband and eldest heard our server say that the Day-Boat Vermillion Snapper with king trumpet mushrooms, cream of fennel and middleneck clams was her favorite entrée, so they ordered accordingly. No bites were shared with me on this dish, but was told the snapper had a nice crisp outer coating on one side and was flaky tender inside with great accompanying flavors. I busied myself with the Dewberry Hills Farm Chicken with chicken fat rice, yellowfoot mushrooms and celery. The chicken was wonderfully moist and flavorful and the chicken fat rice is something I still dream about. It was rich and dense with umami.
We split an order of Pam's Wonderful Strawberries with fried biscuit, vanilla cream and strawberry jelly for dessert. Described by our server as "jelly doughnuts, but better." this met with simultaneous nods of approval as it was passed around. I was well-behaved and focused on our gluten-free dessert of Meyer Lemon Sorbet with mint marigold, meringue and sweet yogurt. The two bites I managed to snag were a sweet medley of mellow Meyer lemon, crispy meringue and a whisper of cooling mint. A real treat for any lemon lover. Olamaie is open for Saturday brunch, lunch Wednesday-Friday, as well as dinner Tuesday-Saturday. Get in there soon to try the spring menu before the season changes again.