Chef Ryan Ratino is the acclaimed force behind the two-MICHELIN-starred Jônt and one-MICHELIN-starred Bresca in Washington, D.C. He was awarded the 2023 MICHELIN Guide Washington, D.C. Young Chef Award and is...
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SteakhouseBbqAmericanFrenchFine diningDinnerFine DiningCocktail Bar
Last updated: 8/5/2026, 5:49:54 AM
Key Information
Ox & Olive is a modern Georgetown steakhouse and martini bar in Washington D.C., known for its refined, dark, and elegant ambiance with playful details. It's a new concept by Chef Ryan Ratino and Hive Hospitality Group, offering a unique steakhouse experience with a focus on high-quality beef and an extensive martini program.
Customer Perception
Customer perception is mixed but generally leans positive for the core steak experience. Many praise the unique steak program, including tableside explanations of cuts and steak knife selection, and the perfectly cooked, flavorful steaks (e.g., Tasmanian, Bear Creek ribeye). The carrot cake and cocktails (especially martinis) also receive high marks. However, common criticisms include the overuse of beef tallow in some dishes, high prices with a lack of transparency (per kilogram vs. per steak), loud music, and occasional service inconsistencies (e.g., sommelier tasting wine without permission, underseasoned food, slow refills, issues with food temperature). Some found the ambiance hot or cramped, and the carrot cake disappointing. Despite some misses, many reviewers found it a memorable experience worth trying, especially for the steak and martinis.
Additional Details
Ox & Olive is located in Georgetown, tucked away in an alley behind Sweetgreen and SoulCycle. The restaurant features a 'Beef with Tail to Tell' program, emphasizing high-quality beef. An automatic 20% service fee is added to the bill, which some customers noted was not clearly communicated upfront. Parking is available nearby at Georgetown Park Parking.
The restaurant operates daily from 5:00 pm to 11:00 pm. Reservations are noted as being hard to get, suggesting it's popular, especially on weekends. Visiting on a Monday night or opting for bar seating might be easier. Requesting indoor seating is recommended over the enclosed patio for a livelier atmosphere and better temperature control.
This was one of the most unique steakhouse experiences I’ve had, and while not everything landed, I’d absolutely come back.
The steak program is easily one of the best I’ve seen. Having the cuts explained tableside was genuinely educational, picking out our steak knife was a fun touch, and the martini program which involved showing the history of martinis was also really well done. We chose a Tasmanian steak that was cooked perfectly and had an incredible grassy, earthy, umami flavor unlike any beef I’ve had before. The steak itself was a solid 5 stars.
There were a few misses elsewhere. The restaurant leans very hard into beef tallow, to the point that it felt overdone. Even the bread came with beef tallow butter, which completely overpowered it (felt like I was rubbing hamburger drippings on my bread). The beef tartare itself was good (I loved the shaved provolone), but the mustard-heavy sauce and pickles dominated the flavor. It was also served with a crunchy bread that looked like part of the presentation, so I had already finished one before our server came back and explained we were supposed to eat it. A small explanation when it arrived would have gone a long way. At the end of the meal, they give you a sesame seed covered BEEF TALLOW caramel lol but it was very good and I didn’t mind the tallow there.
The broiled oysters were fine but quite small, and the whipped potatoes were too pasty and cheese-forward for my taste. On the other hand, the cocktails were excellent, and the carrot cake despite the $29 sticker shock was absolutely worth it. It’s one of the most unique, complex, and delicious carrot cakes I’ve ever had.
One thing I’d love to see improved is pricing transparency. The menu lists the steaks as roughly 1.5 pounds and around $90–110, but we didn’t realize those were priced per kilogram rather than per steak. Our selection ended up being about $200. It was more than enough food for two, so we wished we could have customized our portion more.
Service was good overall, though there were a couple funny quirks. We accidentally booked outdoor seating and were the only table in the enclosed patio, so it felt a little strange compared to the lively dining room inside. It also was a bit hot out there, but they do have personal fans on the tables. Since the water glasses were opaque white stoneware, the staff constantly had to lean in very close to inspect whether we needed refills. It was attentive, but after a while it became unintentionally comical.
If I returned, I’d request a seat inside (or at the bar) and focus on what they do best: martinis, steak, a salad and give another dessert a try. Even with a few misses, this is an incredibly memorable steakhouse experience that’s well worth trying.
Ox & Olive was such a great dining experience! 🥩✨ From the moment we arrived, everything felt polished and well-executed. The steak was absolutely delicious perfectly prepared, flavorful, and definitely the star of the meal.
Our server was A+! Super knowledgeable about the menu, friendly without being overbearing, and genuinely attentive throughout the entire dinner. Everything came out at the perfect pace, which made the whole experience feel effortless.
The appetizers were fantastic and definitely worth ordering, but the Pornstar Martini deserves its own shoutout because WOW… that drink was BOMB! 🍸🔥 Such a fun, perfectly balanced cocktail.
Great food, great service, great drinks, and an overall fantastic atmosphere. We had such a good time and left already talking about coming back. Ox & Olive definitely knows how to do a steakhouse experience right! 👏🏼 I’ll def be back
3
We had high hopes for Ox & Olive, but unfortunately, our experience did not match the price point or the level of service the restaurant appears to be aiming for.
Our 9:00 p.m. reservation was well after the peak dinner rush, yet the dining room was extremely loud and uncomfortably hot. We were nearly shouting to hear each other across the table. We understand that an open-fire kitchen creates heat, but the ventilation and temperature control did not seem adequate for the space. It was difficult to enjoy a rich, heavy meal when we were physically uncomfortable throughout dinner.
We brought a bottle of wine, which the sommelier took to decant. She tasted it without first asking our permission, explaining that it was restaurant policy to check whether the wine was corked. We frequently dine at restaurants with sommeliers and are always happy to offer them a taste, but we have never had someone assume they could taste a bottle we brought without asking. A restaurant may have its own policy, but that policy should be communicated before opening or tasting a guest’s wine.
The complimentary welcome cocktail was a thoughtful surprise. It was fruity and well-balanced, but barely chilled. Unfortunately, temperature became a recurring issue throughout the evening.
To start, we ordered the yellowtail and the brisket hot dogs. The yellowtail had an unpleasant, almost gelatinous consistency and was inedible for us. When our server removed the nearly untouched dish, she apologized, but there was no offer to replace it or remove it from the bill. At this level of dining, an untouched dish should prompt a conversation rather than simply being cleared away. This felt less like an individual server issue and more like a lack of training and support from management.
The brisket hot dog with caviar was enjoyable. The rich meat paired nicely with the caviar, and it was a fun dish to try. I would not say I was blown away for $25, but it was creative and tasty.
My partner ordered the rye Old Fashioned, and I ordered the espresso martini. My espresso martini was delicious, although again, warmer than it should have been, so I drank it more quickly than I would have liked. The large ice cube in the Old Fashioned completely melted within approximately 16 minutes, diluting and essentially ruining a cocktail priced above $30. That also demonstrated just how warm the room was.
The stone-fruit salad and steak fries were the highlights of the meal. The flavors in the salad were lovely, but the base had become warm, soupy, and almost curdled in texture, which made us hesitant to continue eating it. The steak fries, however, were excellent—perfectly fluffy inside with a wonderfully crisp exterior.
We ordered the Australian ribeye. We were surprised that on a steak menu ranging from roughly $150 to $300, nearly every option was a strip steak, with only one ribeye available. The meat itself was beautifully marbled, and we appreciated that the steak was frenched without our having to request it. However, we ordered it medium-rare and it arrived rare. It was also noticeably underseasoned, and we had to flag down our server to request salt and butter.
The most disappointing part of the evening was the lack of attentive service. After delivering the wine, the sommelier never returned to the table. Our server primarily appeared to deliver or remove dishes rather than checking whether everything had been prepared properly. A manager never visited our table, despite the untouched yellowtail and multiple issues throughout the meal.
There are some promising and creative ideas at Ox & Olive, and several individual components were enjoyable. However, the dining-room comfort, food and beverage temperatures, seasoning, communication, and overall service need significant refinement. At these prices, guests should not have to repeatedly flag someone down or quietly accept dishes and drinks that are not served correctly. We hope management takes the feedback seriously because the concept has potential, but our experience did not justify the cost.
5
Pricey but worth it as it’s a whole experience! I would recommend to book in advance. Call the hostess for best seating recommendations.
Food was insane and service was probably one of the best I have ever had and to add context I worked at the ritz Carlton for 6 years so I have high expectations. It was amazing and I highly recommend.
5
another great spot by Chef Ryan. We enjoyed the Chef’s table experience. Good spread of food and dishes that all managed to be on point. we had two steaks - which were huge -consider ordering one to share. the bear creek steak really stood out flavor wise. We left full with plenty of extra steak for leftovers next day. will be back for sure.
