Molino Olōyō, the Dallas-based culinary brand dedicated to Mexican heirloom corn and regenerative farming, announced its grand opening of the brick-and-mortar dining concept, Olōyō, slated to open in Old East Dallas on Tuesday, May 26. Located at 4422 Gaston Ave., the intimate 23-seat restaurant will center on heirloom masa featuring seasonal produce from Texas-based ranches and sustainably sourced seafood.
Founded by Chef Olivia López and Jonathan Percival, Molino Olōyō has offered years of pop-ups, private dinners and collaborations across Dallas. Now with this new permanent space, the two have a dedicated home to showcase their modern approach to Mexican cuisine.
“We designed Olōyō to be a space where guests can fully engage all their senses, discover new flavors, and connect with the stories behind the food,” López said in a press release on Thursday. “From hand-pressed tortillas to the flavors on the plate, every dish is meant to make people feel a deep sense of home.”
Olōyō will first offer a rotating á la carte menu, followed by a chef’s tasting menu, highlighting contemporary Mexican cuisine with dedicated raw, masa, entrée and dessert sections.
Dishes include Sope Gordo with rosewood ranches wagyu brisket, bayo beans and kohlrabi; Enmoladas mole dulce de Colima with lacto fermented honey and homemade queso fresco; Pescado Asado with vermillion snapper, salsa cruda, tortillas and tostaditas; Pulpo Asado with grilled octopus, papas al ajillo, salsita and tortillas.
At the helm of the cocktail program is Beverage Director Jose Gonzalez, a cocktail innovator known for his thoughtful, technique-driven approach to mixology.
Drawing inspiration from the diverse regions of Mexico, Gonzalez crafts a menu rooted in regional spirits and layered flavor profiles, incorporating housemade elements and refined techniques.
Highlights from the opening menu include the Jefa, a fruity, spice-forward blend of tequila, hibiscus and chile de árbol, the Latino Heat, a smoky-spicy take on a Paloma, the Para de Sufrir, a Colima-inspired white negroni, and the Agua Picada, a horchata-inspired rum cocktail with toasted rice and cinnamon.
Sharing the same kitchen and culinary philosophy, a more casual neighborhood concept, will open next door later this year. The adjacent space will serve approachable favorites such as wagyu suadero tacos, camarones zarandeados and churros. Together, the dual concepts allow guests to experience both a refined, curated menu and more relaxed, everyday Mexican comforts.
Located within a 101-year-old building in Old East Dallas, the space blends historic character with refined design through elevated, Mexico-inspired interiors crafted to showcase Mexican artwork and handmade tile, along with hand-crafted ceramics including custom serving plates from Mexican artisans Lozart and Ataula, as well as hand-blown Oaxacan glassware by Xaquixe and decorative art pieces by Toloache and Hilos en nogada.
Olōyō opens May 26 with reservations available on Resy beginning Saturday, May 30 at 10 a.m. For more information and news, follow the restaurant on socials at @oloyo_dtx.
–From staff reports