Oasthouse Kitchen and Bar Lights up Four Points

Back in the days when Amir Hajimaleki was toiling in the trenches at Freda’s Seafood Grill, he dreamed some big dreams, And after more than a decade of hard work and devotion to his craft, both for he and brother Ali, those dreams have come to fruition.. First, with the District at Slaughter and Escarpment [in our Top 25] and more recently with the Oasthouse Kitchen and Bar at 8300 RR 620.

From the name, one would think that Oasthouse leans toward German cuisine but that is hardly the case. The menu is varied and seasonal. Now I know a lot of restaurants claim to be seasonal but Oasthouse most certainly is. You can almost set your watch to the time they roll out each quarter’s offerings. And what offerings indeed.

Truffled Deviled Eggs

The first appetizer we tried was the Truffled Deviled Eggs. They were smooth yet with the clever introduction of crispy prosciutto, there was some really neat texture. The was a perfect place to begin. Next up was the Truffled Prosciutto Brochettas. One of the more esoteric brochetta I’ve tried, it included a homemade creamy ricotta, arugula, Medjool dates and a honey truffle oil. You talk about a confluence of flavors working their magic along with the first bite of Prosciutto di Parma and beautifully grilled bread? This could have easily been my entree and I would have been happy.
The third appetizer and top left in the picture was the Shrimp Avocado Toast. This Mediterranean delight merged avocado, red onion, grape tomatoes, feta cheese and a mango lime reduction. The shrimp were succulent and the flavors from the diverse ingredients, as was the case with all the apps we tried, created amazing mouth feel.

Sea Scallops and Summer Risotto

Amir told me that he was very partial to the Sea Scallops and Summer Risotto. Far be it from me to disagree after the first few bites. The seared jumbo scallops sat atop a risotto of sweet corn and parmesan. Atop the scallops were bruschetta tomatoes and and dollop of romesco sauce. Exceptional flavors in this dish and I must admit, perfect for a summer menu.

Veal Schnitzel

The next choice was, when I first heard the name Oasthouse, what I’d incorrectly been expecting to find in more abundance.The Veal Schnitzel was a pan fried breaded veal cutlet covered in a mellow mushroom gravy.Also included was a German bacon potato salad [not what you’;d expect from the name] and pickled red onions. The warm whole potatoes and the bacon were the perfect complement to the veal and mushroom sauce while the red onions added a nice accent. Most importantly, the veal was tender and the gravy was impeccable.
I’ve been to Munich and had no dish of this is ilk that was any better!

Baby Back Ribs

Another choice that I was glad we made was the Baby Back Ribs. Eater.com named the dish as one of the eighteen best in the city. No argument with that but these were good enough to make the top 5! The ribs were slow smoked in hickory and apple-wood and had an almost spot on beer glaze. The result was a fall-off-the-bone tender one lb. rack of ribs to die for. Pardon me for reaching into social media lexicon but OMG!! The white cheddar mashers that came with them and the German slaw completed another compelling dish.

Seasonal Crumble

I resisted a bit, alright just a little bit, and then gave in and tried their Seasonal Crumble. What a lovely way to end a meal like this. The toasted pecan crumble and brown sugar orange syrup along with a huge ball of cinnamon ice cream would have been enough but the addition of the Bing cherries really took this one over the top on the taste front. Just a few bites i promised myself, and then, not surprisingly, it all disappeared!

But that’s the way most dishes go at Oasthouse. Lots of empty plates make their way back to the kitchen.