Sarah was our server two nights in a row. She was fantastic. Also recommended some great drinks and food. Chill place with a great vibe. The dessert is a must even if your full ð
Sautéed calamari were very tasty and the salads very refreshing. Unfortunately they ran out of the sea bass, the salmon and Waygu were well prepared and flavorful.
Oak + Violet was great! There were some hits (truffle fries, olives, wagyu) and some misses (sea bass). However, our waiter Rene was amazing and comped the entree we didn't enjoy. Also, they comped our wine because we were there for our anniversary. Definitely will be coming back soon for their live music!
We've been here several times over the last few years and have seen evolving menus as the chefs change. The cocktail selection and quality have been consistently excellent since this place opened . The outside patio has very nice ambiance. Our waitress, Sarah, was also attentive and she did an excellent job along with the other servers who filled our water glasses and cleared the dishes. The food this time was good, not great. I ordered the hazelnut crusted seabass. The seabass was dry and a little tough, probably a bit overcooked. The hazelnut topping was also overcooked. My husband ordered the airline chicken breast which was cooked well and came with a nice heirloom tomato salad on the plate. Our appetizer was the cheese/charcuterie plate which was good but downsized compared to previous versions which were more elaborate and had more variety.
Had an amazing time. Our waitress Sarah was so prompt, friendly , and gave great recommendations on food.
Sarah made our evening fantastic. She was incredibly helpful and very kind. Would love to go back soon!
Nice ambiance, the service was wonderful. Our waiter was very nice. I recommend the mussels as they were phenomenal. Our steak was over cooked. The salmon was yummy.
The atmosphere was great and the service was equally as great. My only gripe is they have a happy hour, but only in specific seating areas in the establishment. We did not know that and felt like we shouldnât have to relocate tables. We had a great time but the happy hour thing is strange
Ragí¹ was not a ragí¹ but more like an improvised sweet cream sauce with minced pork. Tagliatelleâassuming it's house madeâwas so thickly cut but also sadly not fresh so the middle was simply dried uncooked dough. Salads came on the both ends on the spectrum. One with bone dry arugula with a 90s style plum sauce drizzled on top but no dressing. The other with wilted lettuces drenched in highly acidic dressing. It is rather inappropriate to use white plates heavily covered in cutlery and dishwasher scuff marks for $15 salads or chipped and scuffed plates for $30 dishes. Those plates should have been long removed from rotation. Food quality, presentation, and service is comparable to a 3 star hotel in a cute laid back beach town; but sadly this is a 4-star hotel in Bay Area with fancy valet parking and $30 pasta in the menu.
Our server Sarah was amazing! I would come back just for her service. Food was okay. Some plates lacked flavor.