Olympia Provisions

Located in the industrial-chic Southeast district (think NYC’s Meatpacking District without the crowds and luxury boutiques), the restaurant formerly known as Olympic Provisions (until an impending lawsuit from the Olympic Committee forced the company to modify its spelling) occupies a sprawling warehouse-style space. Opened in 2006, the eatery is lauded for its charcuterie (which is sold in Whole Foods’ and specialty stores nationwide), and channels the aesthetic of an upscale butchery, with an open kitchen decorated with legs of jamón ibérico and dried sausage, rustic furnishings and a neon sign reading “Meat.” The lengthy menu offers a wide variety of antipasti and charcuterie platters and is filled out with offerings including steak tartare, sautéed spaetzle with mushroom ragout and seasonal dishes like a salad of roasted delicate squash with pepitas, yogurt and chiles. For lunch, sandwiches, like the mortadella served on toasted ciabatta with capicola, manchego, pickled pepper, olive tapenade and pickles, are particularly popular.