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).
#Oak and ember restaurant mashpee full#
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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