| Issue #50, March 23, 2007 |
Oasis Waterfront Restaurant and Bar
3253 Noyac Road
Sag Harbor, NY
631-725-7110
An oasis is best defined as something that provides refuge, relief and a pleasant contrast to the outside world. Well, Oasis Waterfront Restaurant and Bar in Sag Harbor certainly lives up to its name and perhaps redefines the entire meaning by producing an atmosphere that exceeds expectations. This week I had the opportunity to dine at the Oasis Waterfront Restaurant and Bar with my friend David, and we really enjoyed the delightful atmosphere, first-class service and adventurous food.
When you walk into Oasis, the first thing you will notice is the décor. The candlelit tables have beautiful white linen tablecloths and comforting wicker seats that allow you to sit down, relax and slip away into the surroundings. There are also tables that allow you and your dining entourage to sit on cushioned benches against the wall. Exotic, fresh flower arrangements are scattered throughout the restaurant and their vibrant, tropical reds, oranges and yellows compliment the mostly white furnishings. Soothing, ambient music played and set a calming tone for the evening.
Lou Dollinger is the co-owner of the restaurant and he operates the business with his brother-in-law, head chef John Donnelly. This is their sixth year in the Sag Harbor location. Dollinger showed us to our table and highlighted their specialty cocktails of the night. Recommended was the Blackberry Cosmo, which consisted of Absolute Citron, Cointreau, fresh lime, cranberry juice and blackberry puree. The drink was garnished with large, fresh blackberries and lime and was an enjoyable party in my mouth. David ordered a glass of Sangria, which is typically made with red wine, fresh, seasonal fruit and a bit of bubbly water or citrus flavored soda. The Oasis Sangria was made with ample fruit that enhanced the flavor of the drink and livened his sprits.
Our server, Marcia Claire, was courteous and helpful. She listed the specials, and although each dish sounded more appealing than the last, I knew that I had to try the mini tuna tartare tacos for my first course. The presentation was enticing and simple, with fragrant bits of mango centered in the dish. Red onion, avocado and lime vinaigrette was drizzled generously across the tacos. Oasis, with a modern American menu that emphasizes seafood, certainly knows their tuna. This was fresh, firm and delicious to the last bite. David chose the warm, walnut crusted brie with Frisée salad, with dried cranberries, apples and a port wine reduction. The combination of flavors in this dish captured all his senses and left him wanting more.
After the first course, we both enjoyed the spinach salad with warm bacon vinaigrette, fried shallots and gorgonzola cheese. Sometimes when you dine, restaurant dishes have perfect presentation and no taste, or are just the opposite, a factual tasty mess. Yet true culinary skill is born when both aspects of a dish are successful, and Oasis does just that with eagle-eye precision.
The service continued to be smooth and sweet as we perused their wide selection of wines. Marcia recommended we try Paringa, a South Australian Cabernet. Smooth, rich with a barely noticeable hint of spice, this was just the drink to help compliment my next dish: chili rubbed ribeye, grilled asparagus and spicy frites with aoli. I would recommend this dish to anyone who enjoys a steak that is cut well, tender and literally melts in your mouth, and someone who can also stand some zing in their cuisine. For his entrée, David chose the grilled spicy shrimp with Asian peanut pesto, snow pea shoot salad and mango-ginger vinaigrette. Inspired by Thai flavors, this seafood dish was expressive, exotic and fulfilling.
As if this weren’t enough, we were gently coaxed into trying dessert and the choices were well beyond average. We sampled the flourless chocolate cake with a mini milkshake and tried a selection of gelato in cinnamon, vanilla and chocolate. The very core of the flourless chocolate cake erupted syrupy chocolate, like some heaven-sent, volcanic surprise. The mini milkshake was cute and a nice, classy touch to the dish. The Espresso martini, layered with Starbucks coffee liquor, Bailey’s Irish cream, Stoli vanilla vodka and shot of espresso, was the recommended dessert drink. For every coffee lover across the East End, this is a signature drink designed to waken and kindle even the mellowest spirits.
Around us, diners enjoyed conversation and fare while looking out of the large bay windows that serve to open the main dining area past the Mill Creek Marina and Noyac Harbor, underscoring the feeling of the special experience. You can get to the Oasis Waterfront Restaurant and Bar by land or by sea. Whatever route you do chose, just get there. You will be happy you did.
– Victoria L. Cooper
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