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Sous chef Grae Nonas and chef Michael Fojtasek to open restaurant

Matthew Odam

Chefs Michael Fojtasek and Lenoir sous chef Grae Nonas will convert the former Italian restaurant Sagra (1610 San Antonio St.) into modern Southern food restaurant Olamaie this winter. In preparation of their restaurant’s opening, the chefs, who intend to use modern techniques and seasonal ingredients to riff on classic Southern dishes, will host a series of pop-up dinners to preview their concept. The first in the innovative series will be held August 6 through 10 at Lenoir (1807 S. First St.). Initial menu items for the dinner at Lenoir include marbled eggplant with white barbecue sauce, smoky hen of the woods, pickled prawn with soft scrambled egg, and peanut pie with buttermilk ice cream. Future pop-ups include August 25 at Fino (2905 San Gabriel St.), September 23 at Lenoir and September 29 at Asti Trattoria (408C E 43rd St.). More information on the chefs and their dinners at