After posting about the Oxford Street Grill on another thread here, I decided it was time to pay them another visit myself. We went Thursday which featured the debut of the new spring menu. My husband and I ordered the same thing. First, the appetizer of the short rib shu mai dumplings was wonderful as always with a particularly rich and flavorful consomme. The next time I'm feeling sick and worn down, I'll just ask them for a quart of the consomme. The main course knocked our socks off. Two large filets of sole were lightly crusted with ground matzo and pan seared. The result was perfectly cooked -- a crispy exterior with a moist interior, something hard to do with such a thin fish. As good as the fish was, it was the sides that brought it together. The fish was served with a kumquat and gruner veltliner sauce and sides of a sunflower crusted potato cake, grilled kohlrabi, and two pieces of house smoked slab bacon. It might sound like an odd combination but it worked together perfectly.
This rstaurant is serving the best and most innovative food on the North Shore and can rival places in the city. If you haven't already been, you owe it to yourself to check it out. There are some other new items on the menu that sound intriguing as well. We'll be back soon to try them.