Rory's Place
Restaurant · Ojai ·
Wood-fired fare, raw bar, cocktails, and natural wine selection
Wood-fired fare, raw bar, cocktails, and natural wine selection
"Warmth emanates from the narrow dining room as groups clink glasses of natural wine or IPAs before splitting trays of briny oysters whose provenance changes daily. On some nights, fish and chips coated in a thick, almost pancake-like batter and served in checkered paper appear on the menu, while dishes like a tender hanger steak and wood-fired kale remain more constant. This is the type of restaurant where you want to be a regular; it can be whatever you need it to be, whether it be an easy stop for caviar and bubbles, a special occasion restaurant for birthday dinners that end with a candle in a scoop of sorbet, or a spot for a solo dinner of broiled oysters and miso butter–topped Japanese sweet potato." - Eater Staff
"Shock turned to giddy overwhelm as the passion fruit pavlova’s mess of textures (crunchy, creamy, squirty) and flavors (kumquat, grapefruit, pistachio) set every bell in my mental slot machine ringing; earlier, the alarmingly bright pop of fennel pollen–dusted olives and a mindblowing plate of baked West Coast oysters—each bivalve as fat and creamy as a toddler’s cheek—had already primed me. My server, who is a therapist and only works here a couple of shifts a week, even helped me process it all. With a plum‑tinged glow, a gorgeous list of natural wines, and the assured presence of a place that’s become the queen of Ojai’s dining scene in just three years, this sensational restaurant—owned by Santa Monica–raised sisters Rory and Meave McAuliffe—delivers on every sense." - Lauren Mechling
"The restaurant was buzzing with an overflow of diners lingering over oysters and orange wine–infused martinis, a relaxed, convivial scene that stretched well past dinner." - Christina Pérez
"Cucumber appears as a sorbet on the menu, and the kitchen has also employed spring peas in ice cream — examples of using typically savory produce in frozen desserts." - Bettina Makalintal
"Sisters Rory and Meave McAuliffe run this charming Ojai spot with rustic, feel-good vibes. Wide plank wood floors lend warmth while exposed ducts keep things trendy. There is a little bit of everything here, from a local produce-driven menu and terrific raw bar offerings to a natural wine list and a provisions counter up front.Some dishes seem simple but deliver in spades. A stunning salad of avocado, baby beets and citrus served on a wide, oval plate is a riot of colors. Then, an herb-laced broth bobbing with Aleppo sausage, spring garlic, potatoes and steamed countneck clams offers a refined take on stew. Then, a classic Pavlova is topped with a citrus custard and fresh blood and cara cara oranges, grapefruit and kumquat for a bright finish." - Michelin Inspector