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Tribeca di Olmos Brings the Farm to Your Table

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Fried oysters at Tribeca di Olmos

Fried oysters at Tribeca di Olmos

Jean-Fran├žois Poujol, recently of Tost Bistro, and chef Zack McKinney have teamed up on Tribeca di Olmos, the latest restaurant to give the space at 4331 McCullough Ave. a go. They want to emphasize local ingredients in their food as well as house-made ingredients, such as pastas and pancetta.

Crispy Lemon Butter Calamari

Crispy Lemon Butter Calamari

If a recent happy hour is any indication, the place is headed in the right direction.

I met some friends, and we quickly jumped head first into the lineup of small plates, some of which are specially priced in the early evening and others that were just plain special.

We started with a 6-ounce short rib burger smothered in fresh mozzarella and a generous bowl of crispy calamari drizzled with lemon butter (though the pomodoro on the side needed a little oomph and some extra body).

Grilled Caesar

Grilled Caesar

A margherita pizza with Italian sausage added upon request disappeared quickly, while a tangy grilled Caesar had plenty of kick from roasted garlic.

Fried oysters perched atop house-made potato chips came with a bacon aioli, shaved fennel, apple strips and tiny bit of heat from sriracha. They’re worth investigating a second time.

Best of all were the warm brussels sprouts with cubes of pancetta and plenty of pecorino cheese tossed in a rosemary vinaigrette; on top was a poached egg that, when cut into, allowed the yolk to coat the sprouts.

If you’re not into sharing small plates, Tribeca also features a series of pasta dishes, including pork belly carbonara with its own poached egg and charred octopus and chorizo with gnocchi. Other pizzas: clams casino with bacon, wild mushroom and Italian sausage.

Brussels sprouts with a poached egg

Brussels sprouts with a poached egg

Entrees include Lockhart quail roasted in the pizza oven and served with creamy roasted red pepper polenta, pan-seared redfish with smoked heirloom tomato risotto; and a grilled hangar steak with roasted oyster mushrooms.

Tribeca di Olmos is open Tuesday-Friday from 11:30 a.m. to 10 p.m., Saturday from 5 to 10 p.m. and Sunday 11 a.m. to 3 p.m. For information, call (210) 320-0698 or click here.

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2 Responses to “Tribeca di Olmos Brings the Farm to Your Table”

  1. Alex Valdez III says:

    Thanks for the recommendation on this place, John. Me and a few co-workers tried their happy hour after work today and were blown away by the flavors. Their pesto-topped burger still makes my mouth water to think about and inspired me to try more Italian-themed burgers in my own kitchen. The cherry on top was the fact that the owner considers Shiner to be a domestic beer and doesn’t charge an “imported” price for it! We’ll definitely be going back, probably on a weekly basis.

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