Ron R.
Yelp
We were able to get a reservation on a Saturday and decided to go. It was good to have the reservation. We went in and they took us to our table which was near the open bar area. Oak & Ola is inside what was an old factory and warehouse. But under some updates it is a special place that you can see out in the open. Everyone goes here for a reason. The atmosphere and the food.
Felix, or waiter, was very open and helped us, making suggestions on what was special for the evening and what they have available. As a habit, I asked what he likes and what he would have, He mentioned his choice and it is a good way to start. At least you know what the waiter would have if they were sitting down.
To start, we ordered a beverage that would help us read the menu. And that menu is small but offers so many possibilities. You can try it as a regular meal, or you can choose it as a series of courses. Combine appetizers for a small course. Or try a large entree and some mid-level courses. It is your decision on what to do and when. This is a very open way to eat.
With our wine in hand we made our order and the way to combine the dishes. That was not a problem and we waited. In the meantime you can see the chefs cook at the open kitchen and cooking area. The team is moving quick as more people enter to eat.
Starting with the appetizers we had a combination of two dishes which definitely were different. First was the Roasted Pepper & Eggplant Zacusca. It is an array of goat cheese smear, carrot, pickled golden sultana and a mint salad, It is even topped with some crisp nan to break up and put the three items on at once. This is something by hand if you wish. It is light and tasty and has a fresh flavor.
Along with this we had a mid-size dish that was fried or roasted. For us this was Spanish Octopus. This included chorizo, white beans, Tuscan kale, charred red onion with a hazelnut vinaigrette. The octopus was fresh. It is that simple. Grilled to the right point where the taste is special. This was not kept in the freezer. This was just caught and used. It could have been a dinner unto itself.
This was a good way to start.
Next we had the main course. It was a combination of two dishes we shared once more. It is a good way to eat together. For this we had Margherita Pizza. It is fresh Mozzarella, Italian tomato sauce, basil, Parmigiano - Reggiano and olive oil. The crust was perfect. It was freshly made and the right size. This was like a pizza you get in Italy or New York. The cheese was made that day. The sauce was ideal. It was light and flavorful and just enough to complement the dish.
With this we had a pasta we never tried. White Lamb Bolognese is special. It is made with Australian ground lamb, fresh made rigatoni, leeks, cream and Parmigiano-Reggiano. We shared this dish together but it was ideal for someone who wanted a pasta dish to themself. But when the light flavor was combined with the pizza it was like having pasta with bread as anyone in Italy would do. It was great.
Of course, once we were done we had to have dessert. Felix told us of the special and we said we would give it a try. This was a good choice in many ways. English toffee cake that was rich and tasty. Not sweet. Very typical if in Europe. It was topped with fresh whip cream and had a scoop of vanilla gelato to compliment. We shared this and that was good to do. It was a wonderful dessert to have after the meal itself. It was excellent. Of course, the double espresso helped finish the meal.
Overall Oak & Ola is a wonderful place to visit and experience.
The Chef is Anne Kearney. She is a James Beard award winner. She has a unique combination of styles and techniques from New Orleans to France and beyond. She creates a meal of taste and flavors and techniques that are hard to find.
The menu is great. The pricing is very fair. The team is ideal to be with and they know everything. We thank them for their service. We are ready to go back and try something else on the menu.
