Olmo
Restaurant · Bedford-Stuyvesant
103 Saratoga Ave, Brooklyn, NY 11233
Highlights
CDMX-style cocktails, mezcal, queso fundido, fideo seco
CDMX-style cocktails, mezcal, queso fundido, fideo seco
"Olmo, which means elm in Spanish, is a Bed-Stuy newcomer inspired by cantinas in Mexico City. The corner spot on Saratoga will offer agave-based cocktails and family-style dishes." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"The city's hottest (or, coldest?) cocktail of the summer isn't a frozen piña colada served on a boat. It's the michelada de reversa at Olmo, a Mexico city cantina-inspired corner spot in Bed-Stuy that makes a michelada with a slow-melting clamato paleta floating in it. If you have yet to embrace tomato juice, first of all, grow up, and second of all, ll, there’s a perfect salt-rimmed margarita waiting for you instead. Sit at a table made out of a tree stump (olmo means elm, and the furniture is true to theme) and order close to the whole menu for a full meal, or snag a seat at the bar, and use translucent flour tortillas to scoop up some queso fundido." - will hartman, willa moore, molly fitzpatrick, bryan kim, sonal shah
"Inspired by Mexico City cantinas, Bed-Stuy’s Olmo is a fantastic place to drink. The cocktail menu is approximately four times the size of the food menu, and includes perfect margaritas, cantina classics like the Cuba Campechana with rum and Mexican coke, and an entire section dedicated to micheladas. Dive right in with the michelada de reversa, served with a floating clamato paleta that melts little by little, inching closer towards bloody mary territory as you keep sipping. photo credit: Willa Moore photo credit: Willa Moore photo credit: Willa Moore photo credit: Willa Moore Pause Unmute But don’t overlook the food. Sit at a table made out of a tree stump (olmo means elm, and the furniture is true to theme), and start with some thin chicharron loaded with guasacaca, crema, cabbage, and salsa roja like the sauciest nachos. Then use some translucent flour tortillas to scoop up queso fundido. You could easily have a full meal here, but it also works well for a round or two of mezcal Negronis at the bar, mixed by someone who may or may not be dancing while they work." - Willa Moore
"A casual 850-square-foot cantina Neoyorquina (literally a “New York cantina”) designed for drinks, food, and hanging out while playing dice and dominoes. Led by opening chef Jael Lopez—an alumnus of Cosme, Eleven Madison Park, and Atomix—and co-founders with experience in major Mexico City and New York restaurants, the kitchen blends nostalgic Mexico City cantina flavors with fine-dining technique. Standouts teased on the menu include a lacto-fermented-plum, tomato, and chayote crudité; a messy, nostalgic chicharrón preparado with cabbage escabeche, avocado, horseradish cream, and salsa roja; queso fundido with chiles toreados, mushrooms, and salsa macha; eggplant Milanesa; and fideo seco. Desserts include a flan paleta with sugar crisps and seasonal fruit dusted in pasilla chile sugar. Cocktails skew agave-forward (mezcal negronis, margaritas) alongside inventive drinks like a Cuba Campechana (blanco tequila, Mexican Coca‑Cola, Topo Chico), the Piedra (tequila, Fernet Branca, Topo Chico, anise), and an array of micheladas including one with a Clamato paleta; mezcals will be served with dehydrated lacto-fermented plums rather than the usual orange slices. An exterior mural featuring jacaranda and elm trees underscores the project’s arboreal inspiration, and the space previously housed another neighborhood restaurant at 103 Saratoga Avenue at Decatur Street." - Nadia Chaudhury
André Nicolas
Jing Shu
Emma Wooley
Alfonso Aguirre Aranda
Megan Holland
Bernie M
Paxton W. Stewart
Bobby Clark
Connie F.
Linda D.
Lindsey O.
Joseph T.
Sean K.
