Cooks, bakers, and pub cooks in Coos Bay, Oregon, elevate the bar on native eats. By working along with native farmers, they supply the very best elements of their inventive, tempting, and revolutionary dishes. This effort is producing success for all the culinary neighborhood. Quite a few institutions purchase and promote merchandise from each other and collaborate to stimulate extra financial development. Proprietor/Chef Eoghain O’Neill at Restaurant O is one in all these taking part cooks.
Chef O’Neill, born to an Irish father and Trinidadian mom, knew that he wished to grow to be 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 turning into a chef and graduated summa cum laude from lodge 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 Resort in London. Desperate to study extra, he labored for movie star 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 small print of every plate.
As Chef O’Neill’s culinary experience grew, he discovered extra about French, German and Asian delicacies by catering and dealing in numerous lodges and numerous three-star Michelin eating places. With a formidable 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 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. Clients want solely to convey their preferences, and the custom-made programs will delight.
The Beautiful Design
Chef O’Neill’s spouse Kariktan Cruz is a religious foodie from the Philippines, a training pediatrician, and a gifted designer. The beautiful 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 attractive beach-like items that deliver the skin indoors.
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 recent 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 recent 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 look after 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 combined seafood was tasty and artfully displayed. The tender sous-vided filet mignon with pinot noir jus was smoked and beneath 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 gives diners a plethora of scrumptious eating choices. Take a look at every of the three eating venues at Restaurant O, and make sure to spend at the least one night savoring Chef O’Neil’s tasting menu upstairs. Plan your journey to the seaside for a number of days to indulge within the infinite potentialities.