Ryan Ratino is not the kind of chef who plays it safe.
At 33, he became the youngest chef in Washington D.C. history to earn two Michelin stars. His restaurant Jônt is a 16-seat counter experience that blends Japanese precision with French technique. His bistro Bresca was the first carbon-neutral restaurant in the capital. And his hospitality group, Hive Hospitality, now spans from D.C. to Fort Lauderdale to Winter Park, with Los Angeles on the horizon.
Now he's opening a steakhouse. But not just any steakhouse.
Ox & Olive is coming to Georgetown's former Reverie space this spring, and Washingtonian's food team has already named it one of 2026's most anticipated openings. The concept? A "contemporary gothic" steakhouse and martini bar. If that sounds like nothing else in D.C., that's exactly the point.
The Chef: From Ohio to Michelin Stardom
Ryan Ratino's origin story reads like a movie script. Born in Medina, Ohio, he got hooked on cooking as a kid watching Emeril Lagasse on Food Network and trying to recreate the dishes with his mother. He was the first in his family to attend college, graduating from Le Cordon Bleu in Orlando in 2009.
His early career moved fast. A stint at Shula's Steak House gave him steakhouse fundamentals (relevant to Ox & Olive). Executive Chef at Bluezoo at Walt Disney World's Swan and Dolphin resort earned him a USA Today "10 Best Foodie Spots in Orlando" nod. Then came New York, where Ratino worked at some of the most influential kitchens of the era:
- wd~50 (Wylie Dufresne's molecular gastronomy temple)
- Caviar Russe (luxury Russian-French dining)
- Dovetail (seasonal American from John Fraser)
- minibar by José Andrés (avant-garde small plates)
That lineup tells you something about Ratino's range. He can do molecular gastronomy, classical French, and everything in between.
In 2016, he moved to D.C. as Executive Chef at Ripple, where he won the 2017 Rammy Culinary Rising Star of the Year Award. A year later, he opened Bresca. The Michelin stars followed.
The Empire: Bresca, Jônt, and Beyond
Understanding Ox & Olive requires understanding what Ratino has already built.
Bresca (One Michelin Star)
Opened in 2017 in D.C.'s 14th Street corridor, Bresca is a neo-Parisian bistro with a sustainability mission. It was the first carbon-neutral restaurant in the District. The cooking is high-level but approachable: think dry-aged duck with a 19th-century duck press Bordelaise sauce. The Michelin Guide has recognized it with one star since its early years.
Jônt (Two Michelin Stars)
Opened in 2020 above Bresca, Jônt is a 16-seat counter experience offering a Japanese-influenced tasting menu. It earned two Michelin stars, making Ratino the youngest chef to achieve this in D.C. Reservations are among the hardest to get in the city.
MAASS and ÔMO
Ratino expanded beyond D.C. with MAASS at the Four Seasons Fort Lauderdale and ÔMO by JÔNT in Winter Park, Florida. Los Angeles locations are planned. All operate under Hive Hospitality, the group Ratino founded.
Ox & Olive: The Concept
So what happens when a Michelin-starred, molecular-gastronomy-trained chef opens a steakhouse? Based on what we know so far, something genuinely different.
Contemporary Gothic Aesthetic
The term "contemporary gothic" has been used to describe the design direction. This isn't the dark wood and leather of a Peter Luger or the brass-and-marble of a Capital Grille. Ratino is building something with mood and edge, a visual identity that matches his cooking philosophy.
The space is the former Reverie restaurant in Georgetown, which gives Ratino a canvas to work with in one of D.C.'s most walkable and date-night-friendly neighborhoods.
Martini Bar
The martini bar is a central component, not an afterthought. This aligns with a broader D.C. trend toward classic bar culture that Axios identified in early 2026, where straightforward cocktail programs (burgers and martinis, no elaborate tiki menus) are having a moment.
The Teased Menu
Washingtonian previewed several items that Ratino has been testing:
- Mini Chicago-style beef brisket hot dogs with individually garnished toppings
- Individually garnished shrimp cocktail that reimagines the classic through fine-dining precision
- Milk chocolate soft-serve with steak fries as a playful dessert
These dishes suggest Ox & Olive won't be a traditional steakhouse. Ratino is taking steakhouse "greatest hits" (shrimp cocktail, hot dogs, soft serve) and applying the same level of thought he brings to a two-Michelin-star tasting menu. The result should be familiar enough to be comforting, but elevated enough to be memorable.
Why This Matters for D.C.'s Dining Scene
Ox & Olive isn't just another steakhouse. It represents a trend that Axios called out as one of the defining movements in D.C. dining for 2026: the modern steakhouse.
Gone are the expense-account-and-scotch steakhouses of the lobbying era. In their place: diverse concepts, creative menus, Instagram-worthy design, and chefs with serious pedigrees bringing their A-game to a format that used to be formulaic.
Ox & Olive joins a wave that includes:
- Ingle Korean Steakhouse (upscale Korean Wagyu on 14th Street)
- Brasero Atlantico (Argentinian live-fire in Georgetown)
- Churasuko (Japanese-Brazilian concept in Tysons)
But none of those carry the weight of three Michelin stars across a portfolio. Ratino is the biggest name to enter D.C.'s steakhouse arena, and expectations are accordingly high.
What to Expect When It Opens
When
Late spring 2026. No exact date has been announced. Follow Ratino's social media and the Bresca Instagram for updates.
Where
Georgetown, in the former Reverie space. The exact address hasn't been publicly confirmed in all sources, but the Reverie location was at 3222 M Street NW.
Reservations
Given Ratino's track record (Jônt is one of the hardest reservations in D.C.), expect Ox & Olive to book up quickly once reservations open. The restaurant will likely use Resy or a similar platform.
Strategy: Sign up for notifications from Hive Hospitality, follow on social media, and be ready to book the moment reservations go live. Opening-week tables will be the hardest to get. If you miss the initial rush, try weeknight dinner or the martini bar, which may accept walk-ins.
Price Range
No pricing has been announced, but given Ratino's positioning and the Georgetown location, expect $$$$ pricing. Steakhouses in this tier typically run $150-250 per person for dinner. The martini bar could offer a more accessible price point.
Practical Details
Anticipated Address: Former Reverie space, Georgetown (3222 M Street NW area)
Neighborhood: Georgetown
Cuisine: Contemporary steakhouse, martini bar
Expected Price Range: $$$$ ($150-250+ per person estimated)
Opening: Late spring 2026
Reservations: Platform TBD, likely Resy. Expect high demand.
Dress Code: Likely smart casual to upscale, given the "contemporary gothic" aesthetic. Think dark, stylish, intentional.
Best For: Date nights, cocktail-forward dining, steak enthusiasts who want something beyond the traditional, Ratino fans exploring his new direction
Who Should Go (and Who Shouldn't)
Go if you:
- Want to see what a Michelin-starred chef does with the steakhouse format
- Love martinis and cocktail-forward dining
- Appreciate creative takes on classic American dishes
- Are looking for a date-night spot in Georgetown with serious culinary credentials
- Follow D.C.'s dining scene and want to be early to the biggest opening of the season
Maybe skip if you:
- Want a traditional steakhouse experience (prime rib, baked potato, creamed spinach, that's it)
- Are looking for something budget-friendly
- Prefer understated, minimalist dining rooms (gothic isn't minimalist)
- Need to book right now (it hasn't opened yet)
FAQ
When does Ox & Olive open?
Late spring 2026. No exact date has been announced. Follow Ryan Ratino's restaurants on social media for announcements.
Who is Ryan Ratino?
Ryan Ratino is the chef-owner of Hive Hospitality, which includes Michelin-starred Bresca (one star) and Jônt (two stars) in Washington D.C., plus restaurants in Florida. He was the youngest chef to earn two Michelin stars in D.C. and won the 2023 Michelin Young Chef Award.
How is Ox & Olive different from a normal steakhouse?
The concept is "contemporary gothic," with a martini bar and menu items that reimagine steakhouse classics through a fine-dining lens. Think brisket hot dogs, individually garnished shrimp cocktail, and milk chocolate soft-serve with steak fries, all executed with Michelin-level precision.
Will it be hard to get reservations at Ox & Olive?
Almost certainly, at least initially. Ratino's Jônt is already one of the hardest reservations in D.C. with only 16 seats. Ox & Olive will have more capacity, but the hype and Ratino's reputation mean early demand will be intense.
How much will dinner cost at Ox & Olive?
No official pricing yet, but based on Ratino's other restaurants and Georgetown steakhouse norms, expect $150-250+ per person for dinner. The martini bar may offer a more accessible entry point.
What happened to Reverie, the restaurant that was in this space before?
Reverie, a modern American restaurant in Georgetown, closed as part of D.C.'s broader wave of restaurant closures. The space is being reimagined for Ox & Olive's gothic steakhouse concept.
Can I just go to the martini bar without a dinner reservation?
Details haven't been confirmed, but the emphasis on Ox & Olive having a martini bar suggests it may operate semi-independently from the dining room, potentially allowing bar seating and walk-ins for drinks and small plates.
