Cooks, bakers, and pub cooks in Coos Bay, Oregon, elevate the bar on native eats. By working at the side of native farmers, they supply the very best components of their artistic, tempting, and revolutionary dishes. This effort is producing success for the whole culinary neighborhood. Quite a few institutions purchase and promote merchandise from each other and collaborate to stimulate further financial development. Proprietor/Chef Eoghain O’Neill at Restaurant O is one in all these taking part cooks.
The Early Days
Chef O’Neill, born to an Irish father and Trinidadian mom, knew that he needed to develop into a chef at an early age. Though each dad and mom boasted profitable careers within the medical discipline, he discovered pleasure watching his mum within the kitchen. At 17 he left residence to pursue his dream of changing into a chef and graduated summa cum laude from resort and catering research at Canterbury School in southeast England.
In simply a short while Chef O’Neill started to work in Normandy, France, for the Michelin-star Restaurant La Manoir De Barville. Later he mastered the artwork of classical cooking whereas working at The Savoy Lodge in London. Desperate to study extra, he labored for celeb chef Gordon Ramsay at Gordon Ramsay’s Aubergine and three-star Gordon Ramsay’s Royal Hospital Street. Right here he found the artwork of highlighting the main points of every plate.
As Chef O’Neill’s culinary experience grew, he realized extra about French, German and Asian delicacies by catering and dealing in numerous motels and varied three-star Michelin eating places. With a powerful portfolio behind him and mentorships with a number of famend cooks, Chef O’Neill opened his flagship Restaurant O in Alghero in Sardinia, Italy, in 2013.
The Restaurant Idea
The unique Restaurant O earned suggestions within the Michelin information, and in December 2017 Chef O’Neill opened Restaurant O in Coos Bay, Oregon. This restaurant boasts unbelievable views of the bay, tasty artisan cocktails, and scrumptious connoisseur delicacies. Delectable tapas and tacos are served on the bar, bistro delicacies shines on the open kitchen tables downstairs, and refined, customized tasting menus grace the upstairs eating room. Cut up into three distinct sections, the restaurant caters to varied tastes and budgets. Prospects want solely to convey their preferences, and the personalized programs will delight.
The Beautiful Design
Chef O’Neill’s spouse Kariktan Cruz is a religious foodie from the Philippines, a practising pediatrician, and a gifted designer. The gorgeous upstairs décor at Restaurant O is her creation. She curated bronze sculptures from Ken Ayers and copper and multi-metal leaf items from Johanna Cielo and Karin Richardson. These artists design beautiful beach-like items that deliver the surface indoors.
The Eating Expertise
My daughter Brittney and I just lately dined at Restaurant O the place we loved a nine-dish tasting menu within the beautiful upstairs venue. The choices change each day primarily based on what’s contemporary and obtainable. Our multi-course dinner was spectacular. We started with a Chinook salmon tartare with bok choy and a cilantro emulsion. The dish was clear and contemporary and ready us for the following deal with, a trio of foie gras. The primary was molded and poached in liquid whereas wrapped in a kitchen towel, “torchon lemon” with vanilla gel. The second was pan-fried with a quince and lavender compote, and the third was served heat and whipped resembling a cappuccino. Some folks don’t take care of foie gras, however Chef O’Neill does a powerful job with this delicacy.
The burrata Caprese arrived smoked with cherry wooden, and the chef’s platter of blended seafood was tasty and artfully displayed. The tender sous-vided filet mignon with pinot noir jus was smoked and below glass, and the lobster gratin with asparagus risotto was wealthy and creamy.
The final three dishes took on a candy be aware, starting with a pleasant trio of desserts on one plate; a tiramisu, a Baileys flavored mousse, and a lightweight mandarin cello with strawberry. The trio was adopted by a deconstructed lemon tart with a raspberry sorbet that was each tangy and candy. The ultimate plate consisted of a chocolate and cardamon bar, a white chocolate and coconut volcano, and a vanilla tuile with mango sorbet.
Coos Bay affords diners a plethora of scrumptious eating choices. Take a look at every of the three eating venues at Restaurant O, and make sure you spend at the least one night savoring Chef O’Neil’s tasting menu upstairs. Plan your journey to the seashore for a number of days to indulge within the infinite potentialities.
