Georgetown’s Ox & Olive Is a “Temple of Beef” With a Meat Sommelier

Blink and you’ll miss it, but maybe that’s part of the appeal. Hidden down a Georgetown alley, Ox & Olive is one of the city’s newest culinary curiosities where Michelin-starred chef Ryan Ratino reimagines the American steakhouse with bold bites and beef bravado.

Indeed at this gothic-inspired “temple of beef,” a touch of theatrical luxury take center stage.

The intimate 50-seat restaurant swaps stuffy steakhouse traditions for refined fun. Drawing on his Ohio roots, Ratino pairs premium, ethically sourced beef with an approachable spirit. Every cut is butchered and dry-aged in-house, while a dedicated Beef Sommelier guides guests through marbling, aging, and flavor.

The menu delivers classic comforts with clever twists, like brisket mini hot dogs, éclair-style steak tartare, and signature steaks served with glowing green beef tallow candles for tableside dipping. Behind the bar, Beverage Director Will Patton makes martinis the main event, from timeless classics to inventive twists, with Martini Hour offered twice nightly.

A complimentary tea-infused martini starts every meal, while pastry chef Yoonjung Oh closes the evening with beef tallow caramels and a whimsical oversized carrot cake.

Ox & Olive definitely delivers a fresh flourish to Georgetown’s just-off-the-beaten-path dining scene.