 Intro
Long ago this charming site was known as The Second Story.
Its choice location over an antique shop and across from
the Yacht Club is ideal for a restaurant. Oran Mor, under
outstanding proprietor-chef Peter Wallace, continues to
be one of the top restaurants on the island. The bar,
overlooking South Beach Street, with a few tables is often
a popular choice, but we usually opt for one of the quieter
small dining rooms. The menu is extremely varied and Oran
Mor is unique in serving not just appetizers and entrees
but "splits," a special list of choices that
can be had as either appetizers or full entrees. This
is an interesting idea and a wonderful opportunity to
sample two different entrees! The traditional main course
and dessert complete the fine offerings.
Ambiance:
June was the time we visited this year, and it felt more
like early spring! Walking up the copper lined staircase,
everything appeared as charming as on previous visits.
We were ushered into the small dining room at the rear
of the restaurant, a first for us, past the couples sitting
near windows overlooking the harbor, along many open wine
racks, and finally, to a small table nestled in a corner
of the room. "Romantic" commented the young
lady who poured our water. Six lively tables were all
full and conversation was bubbling. The ladies next to
us were on the dessert course and their enthusiasm was
contagious, as they insisted we had better try all of
them! This room does not have the attractive windows overlooking
the town, and the drawn venetian blinds covering the windows
are a bit stark. Small art work hangs about the room,
and the air conditioning and overhead fan, so welcome
on hot summer nights, did not provide the same ambiance
as the other dining areas. On the other hand, when several
patrons departed, we could sip our coffee, enjoy the now
audible background music, relax, and enjoy our private
nook. Food:
The appetizer list
was intriguing, foie with Bing cherry supreme, Prince
Edwards Mussels, tuna tartare, caesar salad, golden
and red baby beets with truffle chevr. The chef's special
appetizer of the evening was escargot, served elegantly.
It arrived, intriguingly, in a square pocket with
a wonderful sauce and delicate escargot sampled with
every bite. This was a show stopper! Our other choice,
a split, was a test of the chef; bland tofu is not something
we would usually order, but could he change our minds?
The crisp pressed organize tufu with chinese cabbage
and spicy peanut sauce was great!
Fennel steamed fluke with silk handkerchief pasta was
served with a lemon tomato leek sauce. Fluke,
a rather bland white fish, becomes something special
under the chef's touch. Artic Char, was served
over a potato roasti, providing a wonderful textural
crunch to the delicious fish. Both entrees were excellent.
Desserts were a must, according to "the ladies"
so we sampled creme brulee over a rice pudding. Fabulous
was the report. The crunch of the topping was a perfect
match for the soft pudding. The warm chocolate cake
with hard sauce was a hit too. The ladies were right!
Other Observations:
We always enjoy going to the Oran Mor. This year
several changes are apparent. Prices have been lowered
slightly, as an economy of the times, and the white
table cloths have disappeared, replaced by wooden tables
carefully refinished over the winter by the manager.
We did overhear one gentleman at a nearby table complain
about his entree as the table was being cleared. The
apologetic server replied he wished he had been informed
earlier in the meal, as, of course, the chef would have
cooked another to his wishes. That brings up the interesting
and frequently asked inquiry made by wait staff about
the meal or a particular dish. How honest are we, really?
It is not an easy question. Let us know what you think!
The manager talked with us as we departed and explained
that he was trying to limit expenses, hence the vanishing
white table cloths. He is making the right choice, as
fine food is still the top priority and prices are slightly
lower!
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