Jack M.
Yelp
When I learned Chef Christopher Osboune, who interned with Michelin chef Charlie Trotter, I just had to come in to try some of his featured menu items.
To start the meal off, I had the Ahi Tuna Tartare made it cold pressed olive oil, capers, fried parsley, and two large slices of grilled ciabatta which turned out to be the perfect vessel to dining on the tartare. The tartare was an absolute delight. The ahi tuna's flavor was fresh and distinct, perfectly accompanied by the capers, onions, and herbs, not to mention the olive that brought this all together. This is a great starter to enjoy with a class of white wine or refreshing lager or pilsner.
Next, I had the Red Oak Caesar Salad with "local red oak lettuce, lemon, Caesar dressing, grilled ciabatta, shaved asiago, white anchovies" (Greystone Prime Steakhouse and Seafood, 2023). This Caesar is a step away from a traditional Caesar, given that it sports red oak lettuce, so if you are looking for tradition, step away from this salad. However, if you are looking for a unique, out of the box vision, definitely give the salad a try.
The salad came, thank goodness, with shaved asiago cheese and anchovies. Those two ingredients are keen in a Caesar salad, and so are the lemon and the tasty anchovy based dressing. I rather enjoyed the salad and made quick work of it. The flavors were clean and balanced. The only thing the salad was missing was the crisp texture you get from a fresh Romain lettuce.
For my entree, I had "pan roasted Chinook Salmon, organic carrots, champagne and unagi sauce, served medium" (Greystone Prime Steakhouse and Seafood, 2023). My friend had the Mary's Farmhouse Duck.
The "wild" salmon was fabulous. There's a reason why one orders wild salmon over the farm raised. Not only for the quality, but the flavor and texture is superior. The salmon was beautifully seared skin down, which not only provided great texture but also an explosion of flavor. The salmon was like butter. The inside was soft and succulent, and the flavor was outstanding. Well done, chef.
In addition to the outstanding salmon, the organic carrots were perfectly cooked and still offered a nice bite, and the flavor of the champagne and unagi sauce was first rate. I completely cleared this plate.
The house dry aged duck, too, had a great exterior sear. The crunchy skin was great, and the duck meat was tempted to a perfect medium rare. It was quite flavorful. What I really liked about the duck dish were the beet purree and the duck bordelaise. The sauces were not only delicious on their own but played together very well.
Their were several things I liked about chef Christopher's offerings, but what impressed me was that everything on each plate was edible and had a purpose on each plate. I was like the ingredients followed each other around the plates in a well planned choreograph.
Service was first rate, and I can't say enough how delicious the food items were. I loved the levels of flavors and texture each item brought to the eating experience.
