Olga’s Kitchen



Cuisine

American, Mediterranean



Meal Periods

Dinner, Lunch



Dining Format

Tableside AYCE



Phone



Address



Website

olgas.com



Cuisine

American, Mediterranean



Meal Periods

Dinner, Lunch



Dining Format

Tableside AYCE



Phone



Address



Website

olgas.com

EXPERIENCE

Olga’s Kitchen has a very particular answer to unlimited dining: soup, its namesake salad and those seasoned triangles of bread called Snackers. At participating full-service restaurants, the meal keeps these familiar favorites coming to the table. This is a seated restaurant meal, with soup bowls and salad coming to the table rather than a trip along a self-service counter.

The name belongs to Olga Loizon, who opened the first restaurant in Birmingham’s Continental Market in 1970. Her bread became the basis of a Michigan dining institution, and Snackers eventually earned an affectionate following of their own. For people who associate Olga’s with mall lunches and familiar orders, the unlimited offering gives an old habit a particularly agreeable extension.

Buildings and dining rooms differ across the brand, so the full-service location is the useful starting point. Allen Park, Canton and Bloomfield Township are among the restaurants covered here; delivery-only Mediterranean Kitchen outlets are a different proposition. Soup, salad and bread may sound like sensible planning. The Snackers have a way of making that plan feel rather more indulgent.

FOOD

Snackers deserve first mention, even in a meal with soup and salad in its name. These are crisp, seasoned wedges of Olga Bread, served with Swiss almond cheese. Their appeal comes from that combination: bread with a crisp edge, a generous dusting of seasoning and a creamy spread alongside. They are a distinctive part of the unlimited order, rather than an incidental basket on the table.

Olga’s Peasant Soup is the more substantial of the two familiar soup choices. Seasoned beef and lamb share a tomato-herb broth with green beans, zucchini, peas, carrots and barley. That is a proper assortment within one bowl, with meat, vegetables and grain contributing to the meal.

Cream of broccoli offers another sort of bowl. The menu describes broccoli simmered with onions and spices in a creamy broth, a contrast to the peasant soup’s tomato base and mixture of vegetables.

The Olga Salad brings romaine and iceberg lettuce together with red onion, tomato, olive, feta and the restaurant’s herb dressing. It has enough character to be more than a green accompaniment: feta and olives give the familiar salad its Mediterranean association, while the vegetables provide a fresh contrast to the soup and bread.

FOOD HIGHLIGHTS

♛ Olga’s Snackers — crisp, seasoned Olga Bread wedges with their own devoted following.

♛ Swiss Almond Cheese — the creamy partner included with those seasoned bread wedges.

♛ Peasant Soup — beef, lamb, barley and vegetables in tomato-herb broth.

♛ Cream of Broccoli — broccoli, onions and spices in a creamy soup.

♛ The Olga Salad — lettuce, feta, olive and vegetables with herb dressing.

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