Oleum

Oleum Oleum brings a fluidity of classic vegan dishes and reimagined comfort foods to your table. Every sauce, soup, and dish is made in house with care.
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Welcome to Oleum, Baltimore’s only upscale plant based restaurant where fresh ingredients, global flavors, and comfort food come together. Oleum began as a small passion project in a home kitchen and grew through word of mouth, community support, and a belief that plant based food can be exciting, satisfying, and memorable for everyone, not just vegans. Our menu is influenced by Mediterranean and Middle Eastern cooking styles, using high quality ingredients, thoughtful techniques, and bold flavor. We focus on freshness, creativity, and food that makes you say wow from the first bite. Whether you are fully plant based, trying something new, or simply craving delicious real food that leaves you feeling good, Oleum is here to welcome you. Thank you for supporting a small local business that puts heart into every plate. -Chef Adibe

09/30/2026

You name it! So much of our menu can fill you up if you only have $20. Have you tried Oleum yet? 🥬🫛🥔🍠🍅

We are looking to add experienced candidates to our team!Please bring in a digital copy or printed version of your resum...
09/08/2026

We are looking to add experienced candidates to our team!

Please bring in a digital copy or printed version of your resume to us during opening hours.

Must have weekend and night availability. 💙

08/14/2026

Hey Zach! We got your message and made some upgrades to our seating and our menu. Hope to see you soon babe. 😘

08/04/2026

Baltimore, you showed OUT for Restaurant Week. 🖤

We were slammed, barely came up for air, and we mean that as the highest compliment. Every table, every ticket, every “we’ll definitely be back” from this last week is why we do this.

And in the middle of all that madness, we hit 10K followers on Instagram. That’s not just a number, that’s a community that keeps showing up for us, and we don’t take it for granted.

So we want to say thank you the best way we know how: A GIVEAWAY!

🎉 We’re teaming up with baltimoremagazine to send you AND a guest to the Best of Baltimore party this Thursday, August 6th!

To enter:
✅ Follow baltimoremagazine and Oleum
✅ Tag your bestie in the comments, the one you’re bringing with you
✅ That’s it!

Contest closes tomorrow at midnight. Winner announced soon after, so watch your notifications.

Thank you for making this restaurant week one for the books. This is just the beginning. 🌿

07/13/2026

We are beyond honored. 🏆

Oleum has officially been nominated for THREE VegNews Magazine Awards:
🍝 Best Vegan Italian Restaurant
✨ Best Vegan Upscale Restaurant
👩‍🍳 Best Vegan Restaurant Chef (that’s me!)

This is national recognition for Baltimore, for plant-based food, and for everything our team has poured into this restaurant. I could not be prouder.

Voting is open now at vegnews.com and we have added the link in our bio for you. Every single vote matters, so if Oleum has been part of your table, we’d be so grateful for yours.

And while you’re voting, show some Baltimore love for two more local businesses we adore, both nominated this year too:

🍨 for Best Vegan Ice Cream Shop
🍽️ for Best Vegan Soul Food Restaurant

Baltimore’s vegan food scene is having a moment, and we intend to keep it that way. Thank you for voting, for showing up, and for believing in this dream with us. 🌱

07/06/2026

A lot of people swear we use honey on our famous fried eggplant but honey it’s not honey it’s coconut nectar. 🥥

Here’s the fun part: coconut trees produce a sap from their blossoms, and that sap gets hand-harvested drop by drop, then gently reduced into a rich, golden syrup with a caramel-like sweetness. That’s our not-honey. Ours comes from Copra Coconut, harvested by worker cooperatives in Ratchaburi province, Thailand, and we go through so much of it we order by the pallet.

You’ll find it on our famous fried eggplant, baked into the Buffy pizza, and swirled through our new Key Lime Pancakes. Same golden sweetness, zero bees involved.

See food differently. 🌱

Due to the heat in our kitchen reaching over 100°, we have made the decision to close tomorrow the 4th of July. We wante...
07/04/2026

Due to the heat in our kitchen reaching over 100°, we have made the decision to close tomorrow the 4th of July. We wanted to celebrate with you all but the safety of our kitchen staff is more important.

Did you know our kitchen is on the second floor of our building? 🥵☀️

We will reopen Sunday normal hours as it is calling for rain and a little cooler outside. Thank you for your understanding. -Chef Adibe

When the power of plants beats the love of meat, the world knows compassion. 🌱
07/02/2026

When the power of plants beats the love of meat, the world knows compassion. 🌱

25 years ago, a young man from Maryland walked into a recruiting office and made a promise to his country. Last Thursday...
06/29/2026

25 years ago, a young man from Maryland walked into a recruiting office and made a promise to his country. Last Thursday, June 25th, Major Gabriel Adibe kept it, retiring from the United States Marine Corps after 25 years of service. He started right here in Maryland, and he’s finishing here too.

Gabe is my partner in every sense of the word. Oleum would not exist without his belief, his sacrifice, and his steady presence through every late night, every pivot, and every leap of faith. This one’s for him.

We are proud to celebrate his retirement as America marks her 250th birthday, as Fleet Week brings service members to our shores, and as we honor the Fourth of July surrounded by community and gratitude.

To every veteran and active duty service member: we see you. We thank you. We honor you.

In that spirit, 5% of last Thursdays sales, $475, will be donated to The Humane Society of Baltimore. Because service and compassion go hand in hand.

From our table to yours, always. Semper Fi, Major.

Juneteenth. Freedom Day.Today we pause to honor Juneteenth, the day in 1865 when enslaved people in Galveston, Texas fin...
06/19/2026

Juneteenth. Freedom Day.

Today we pause to honor Juneteenth, the day in 1865 when enslaved people in Galveston, Texas finally received word that they were free, more than two years after the Emancipation Proclamation had been signed. General Order No. 3 was read aloud on June 19th, and with it, the last 250,000 enslaved people in the Confederacy learned what had already been law. The delay was not accidental. It was enforcement withheld.

Freedom has never been abstract. It is specific. It has dates, names, places, and people who fought to make sure the truth could not be buried indefinitely. Juneteenth exists because communities refused to let that moment be forgotten. They gathered, they cooked, they prayed, they celebrated, and they passed the story down. Generation after generation kept this history alive long before it was recognized by a single state, let alone a nation.

That is the work of memory. And memory is resistance.

We’re grateful to be part of a city like Baltimore, built on deep history and community. Today we celebrate that, and the people who kept the flame alive.

🌿 See you at the table.

Address

701 S Bond Street
Baltimore, MD
21231

Opening Hours

Tuesday 11am - 2pm
4pm - 9pm
Wednesday 11am - 2pm
4pm - 9pm
Thursday 11am - 2pm
4pm - 9pm
Friday 11am - 2pm
4pm - 10pm
Saturday 11am - 2pm
3pm - 10pm

Telephone

+14102313102

Website

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