Issue link: http://maconmagazine.uberflip.com/i/1532159
Oliver's Corner Bistro The dish: A locally sourced, braised collard green and local applewood smoked bacon risotto, served with a grilled, wild-caught Atlantic salmon fillet garnished with Asiago cheese and scallions Location and Hours: 496 Second Street, corner of Second and Poplar. Open for lunch, brunch, and dinner Tuesday-Sunday 11 a.m.-2 p.m., 5-9 p.m. (extended until 10 p.m. on Fridays and Saturdays) Chef: Matthew Hammock Owners: Nikki and Matthew Hammock Opened: 2017 The style: My style leans more toward Italian and French. A French chef led the culinary school I went to, so that's kind of where I started. Most of the places I've worked have been owned by Italian families, so a lot of my inspiration comes from Italian- style food. That's why we have raviolis, risottos, and pastas. It's just something I'm very familiar with, am good at, and love to cook. A highlight dish or two: We have three separate menus, so for brunch, it might be French toast, shrimp and grits, and steak and eggs. At lunch, I would say our Reuben and our Superfood Salad. The salad is our biggest lunch seller and is a take on something Nikki and I used to get at an Asian restaurant in Savannah. As far as dinner, steaks are a huge thing. We sell a lot of steaks: ribeyes, filets, New York Strips. Price range: $25-$30 average for dinner. Seating: With the outdoor tables, about 75. Why Macon? I grew up here – was born and raised here – and went to Tattnall Square Academy through 12th grade. My wife and I met in Savannah and when we got married, we moved back to Macon to be closer to my family. I think Nikki and I would have opened a restaurant anywhere we were living – it's what we always wanted to do even before we met. We both wanted to open a restaurant and have a family, and Macon is home. Thoughts, insights, and inspirations: ON OPENING OLIVERS Matt: I worked for [well-known Macon restaurateur] Cesare Mammarella for about four years then went to Natalia's for a short time. Cesare owned this building and one day called and offered me the space. I slept on it, talked to Nikki about it, and we were like, "Man, we can't pass up this opportunity." It was a leap of faith. Nikki: I think we were just young enough to be like, "How can we take a big bite out of life?" ON PATRONS AND BEING WPART OF THE COMMUNITY Nikki: I'm always so honored and surprised by how many people love this place. That really makes us happy. For a while, it was just that we wanted to 42 maconmagazine.com | February/March 2025 "We want Oliver's to be where you never feel out of place, no matter who you are or what you do." Continued on Page 46