We celebrated son's b-day last night(Friday,Oct.18) with dinner at OAK. This time we specifically sat in the "back room" and the noise level IS better than the main dining room. We tend to shy away from eating out Friday and Saturday evenings but.........here we were.
I again ordered the least costly bottle of red wine on the menu($34) . It was OK. The birthday boy ordered a cocktail also. For starters, we ordered the wood grilled eggplant and the oak grilled pork belly. The pork belly($13) was delicious......the eggplant($9) was missing something. When asked how everything was......I mentioned the eggplant did not seem to be "up to par". Son also ordered a small plate of SEA SCALLOP TATAKI, ($13). I was expecting ONE sea scallop......there were THREE. This dish is superb! When the scallops came out cold, we asked for them to be grilled more....and they came back PERFECTLY.
Son and hubby ordered the chipotle braised short ribs as a main($30each) and I had the shaved apple and kale salad.($12).. The ribs were delicious....but $30/plate raised my eyebrows. I had been looking forward to the apple and kale salad....perhaps my expectations were too high.....it was OK. In fact it tasted better a few hours ago as a snack before lunch.
The birthday boy got a root beer float from the restaurant. YUM and we also ordered 2 desserts: the salted caramel budino($9) and Smore($10). The smore is chocolate and bacon: decadent.
When the bill came the eggplant dish was "comped" ...........and with tip the three of us dined for $203.00. Again.........NOT inexpensive........but was satisfying.
In retrospect, i think the many dishes are SO strong, that one can suddenly feel something is tasteless....re: the piece of eggplant I brought home and the apple/kale salad. Taste was better the following day.
Service is attentive and caring and i give the restaurant credit for changing it's menu often......w/some stars always around.
The STARS this evening: the scallops......the short ribs.......the smore.
If you haven't been........give OAK a try.
There was a wonderful article about the owner last week in WESTWORD'S "Chef and Tell". He's been around.........cares about his staff and customers......and tries his very best.
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