#TerrificTakeout by @ManhattanPeachy #PeachyDeegan #WhomYouKnow White Oak Tavern by Chris Page and Mark Fox Inaugural Review #WhiteOakTavern @WhiteOakNY
Octopus! You don't see that done this well at many taverns.
Owner Chris Page with his favorite, the Chicken Pot Pie
Not only do we like wearing pearls, but also we like them lighting our dinner above!
They had us at chandeliers.
It's not who you know, it's WHOM YOU KNOW and now we know Chris Page, American Co-Owner of White Oak Tavern in Manhattan, also owned by Mark Fox, a native of Tallaght, Dublin, Ireland of course. We are into design just as much as we are into fine food, and we noticed the brilliant decor walking by one day, so we decided to see what we thought of the food. Open since August 2014, White Oak Tavern has a fantastic atmosphere that is not too loud, great food and even agreeable music. We heard Burning Down the House and Huey Lewis, among other background enhancements we liked.
White Oak is named after what Bourbon and Rye is aged in.
We began with the Baby Back Ribs, an appetizer (Small Plates on their menu) in Hoisin BBQ Sauce and enhanced with cilantro and lime. The kitchen at White Oak is led by Executive Chef Justin Ottervanger. The pork ribs are thoughtfully brought out with plenty of wet wipes and napkins which come in handy as they are just as messy as they are delicious.
Not everyone is this thoughtful.
Thoughtful matters and we notice everything.
We are salad enthusiasts, particularly when it is 100F in Manhattan with humidity. The chilled beet salad will also wow you and not only do they have red and yellow beets (Boston College colors) but also The Chilled Beet Salad of White Oak Tavern includes baby candy beets. They are beating everyone else here as we have not seen the candy beets included anywhere else and they are beautiful. They luxuriate upon a creme fraiche and include arugula, orange and mint. Smoked almond vinaigrette was properly put on the side.
Clearly, this is not normal tavern food; it is a step above.
This is entirely refreshing and what you should be eating, as well as the Shaved Apple Salad:
We like the combination of fruits and vegetables in a salad at the same time, period.
Frisee, arugula, fennel, smoked almonds, and aged cheddar team up for another refreshing winner and note all components are properly cut up for you already.
A total classic is the Chopped Salad, if you are even more traditional than Peachy:
Again, they put the Tahini dressing on the side as we always prefer.
Romaine, cucumber, red onion, piquillo peppers, tomato, carrots, haricot vert, kalamata olives, avocado, and feta form an extravaganza of goodness to delight your summer.
Yes the octopus is incredibly gorgeous.
And, it is also tender and grilled perfectly.
They passed our octopus test, and doing octopus correctly is important.
It's the best rendition we've seen in a tavern in awhile. Crispy fingerlings, charred tomatoes, pickled celery, red onion and chermoula give it a bright flavor.
Now put down your virtual fork and check out some more lighting fabulousness.
Everything tastes better when you can SEE IT and the lighting is GORGEOUS.
It negates the point of a review when Peachy cannot see her food.
Flatbreads are quite trendy and popular and we really liked the Broccoli Rabe! Burrata, orasted mushrooms, arugula, and grana padano are piled high for maximum flavor and the flatbread itself is strong enough to hold up these components. This had quite a short life because it was delicately devoured and we loved it.
You absolutely must have a great cheeseburger to be competitive in Manhattan, particularly in a tavern setting. We adored the Bacon Cheeseburger, black angus beef sourced from Pat La Frieda, that was perfectly medium. Cheddar, thick cut bacon, pickled red onion and phenomenal chipotle aioli (we haven't liked this anywhere else) make the burger even better.
The french fries were properly crisp.
Pictures speak louder than words and many taverns do not have this kind of quality fish dish on their menu. Pan-seared Salmon was ideally medium rare and sourced from Northern Harvest Sea Farm in New Brunswick, PEI and Newfoundland, Canada. Smoked tomato and piquillo puree, crispy fingerling potatoes, fennel, cippolini onions, chermoula and cilantro come to the party on a plate.
Equally triumphant and just as essential as the burger are the Fish and Chips.
It is hard to find them done properly at all in America.
Beer battered market fish is perfectly flaky and their tartar sauce is even divine.
Barrel aged malt vinegar is also an accompaniment.
Do not ignore the side of Haricot Vert, smoked almonds!
Amazingly crisp and delicious, they are also good for you.
Finally, Chris told us his favorite on the menu is Chicken Pot Pie and that we had to try it.
Chris is totally right. Our friends at Flinders Lane agree that most Chris's are almost always right! We would have never ordered this dish especially in the summer but its supreme succulence won us over and the chicken chunks are outstanding. Joined by peas, celery, carrot and potato all nestled under a fresh pie crust, this hits the spot.
White Oak Tavern impressed us on our first visit and we look forward to seeing what they do next.
