Oasthouse Kitchen -Elevated Restaurant Food In An Upscale Casual Environment
Amir Hajimaleki is an Iranian American and the Executive Chef and Owner of Oasthouse Kitchen and Bar with his brother Ali. The restaurant is a gastropub that brings Chef Amir’s diverse background to the plate. Influenced by dishes from The Middle East and France mixed with Cajun and Asian flavors. You’ll find deliciously cheesy burgers to Scallops and Risotto. The menu is rotated seasonally, and there are always 20+ beers on tap.
Oasthouse Kitchen offers a unique approach to the gastropub, the presentation is just as good as the food. Both the design and build of the restaurant, to the preparation of the dishes. There are patios to sit on (one for adults only and one for families), bars to drink at, booths to get lost in, large open spaces for group dining, and a beautiful dining room with the o. perfect view of the kitchen.
I was invited to try Oasthouse as part of the monthly Austin Food Bloggers Alliance happy hours. So they brought out an array of items for us to try, but still left me wanting more so I’ll need to come back for half price bottles of wine all day Monday and Tuesday. And their brunch menu has eggs benedict just waiting to be had!
There is also a burger, that I’ve yet to have, but wanted to mention. It is the Farmhouse Burger made with wood fired local akaushi wagyu beef, Guinness cheddar, bacon, lettuce, tomato, sunny farm egg, brown ale bacon bourbon mustard, brioche bun and served with house fries or german slaw. I mean wow, where do I even start? So that’s definitely on my list!
Some of my favorites from the nights tasting were the wild caught calamari. Generally, calamari comes seasoned with Italian herbs and spices, paired with a marinara sauce. But this calamari was Asian inspired, tossed in pad thai sauce, peanuts, egg yolk, micro cilantro, lime zest, and bean sprouts. I loved the pad thai treatment to it, it was a unique approach that I’ve never had with calamari.
The Caribbean Jerk Pork Tenderloin was pan-seared pork tenderloin with a pineapple mango gastrique, white cheddar mash, and haricot vertsas. The meat was juicy and had a lot of flavor punching through from that Caribbean Jerk rub.
I was seriously impressed at the quality of food and the friendliness of the staff. Everyone was so knowledgeable about the dishes and made sure we knew what we were eating, and how it was made.
I think dessert was something I wasn’t expecting to be so well done here. I don’t know why, but sometimes people think of dessert as an afterthought, but not here. They bring out the red carpet for their desserts and one that left me wanting more was the Nutella chocolate mousse. It was topped with a candied orange peel that gave a nice tartness to the dish and provided another type of texture to the dish.
You could really tell that the Hajimaleki brothers thought of everything that they would want in a restaurant and gave that to us. It’s nice to have a restaurant that allows the menu to be flexible while still staying true to who they are. They play with different flavors not only depending on what is in season, but on how they’d like to interpret a dish.
I loved every last bite and can not wait to be back, that burger is on my list now!
Austin, TX 78726