![]() ![]() The night we were there, the service, so spot-on at first, slowed as the place filled. ![]() The restaurant gets extra points for appearing to have bucked the turnover trend that had plagued previous restaurants in this South Cape Village location.īut at these prices, everything - from the first cocktail to dessert and coffee - should be dusted with nothing less than star power. Oak & Ember has a lot going for it, from food very well-prepared with excellent ingredients to amenities such as a heated outdoor patio. My companion's crème brulee ($8) also was very good. The dessert special, a chocolate mousse, was excellent, shot through with flavors of Frangelico and mocha and served on a chocolate rice cake that gave it a pleasing crunch ($10). A pea tendril side salad added a nice sensory pop to the risotto's creamy texture. My companion's Butter Poached Lobster Risotto ($25) was one of the night's big winners.Įnveloped in a sublime melding of parmesan and mascarpone cheeses, the risotto had big, rich notes without being overbearing. ![]() The rolls, which our waiter said were housemade, were nondescript, as was the house-blended flavored butter. It was a flavorless disappointment, so small it could have been a garnish. Little can be said about the frisee side salad. The Yukon potatoes, mild and buttery, were a nice counterpoint. As are all the meats on the Oak & Ember menu, it was free of hormones and antibiotics. Grilled exactly as I had ordered it, the steak was a tender cut with a crackling flavor imbued by the grilling wood - a combination of pecan, oak and I figured my Filet Mignon ($24), served with Yukon Gold Mashed Potatoes, would be a fine cut with a somewhat predictable taste. We ordered the main courses with very distinct expectations. The clean, layeredflavors of the drinks were perfect to savor with the steak tartare, topped with a velvety smooth quail egg ($9) and an excellent tuna carpaccio ($13). The attentive wait staff brought our drinks right away, and they were superb: for my companion, a Sazerac - a New Orleans cocktail of whisky and bitters - and for me, a First Flight, a divine concoction of gin, Finocchietto liqueur, lemonand agave, threaded with a hint of celery bitters (each $10). opening time, which was apparently a lucky stroke - the place was full within a half-hour. We arrived on a Saturday night, around the 5 p.m. Owned by Robert Catania and Sheri Catania, Oak & Ember has staked the restaurant's identity on high-quality meat, smoked ribs, and an extensive whiskey menu, served in a smartly designed setting with rousing, smoky blues playing in the background. It's a Kansas City Steakhouse and the food is not just adequate but excellent. Oak & Ember Whiskey Bar and Grill, a new upscale Mashpee spot, is all that you don't expect: no Best Fried Shrimp awards, no 'Life is a Beach' placards, nary an ocean view. The restaurant is owned by Robert Catania and Sheri Catania. Editor's Note: The original version of this review contained incorrect information on the ownership of the Oak & Ember Whiskey Bar and Grill. ![]()
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