The Oregon Grill

The Oregon Grill

1201 Shawan Road

Hunt Valley, MD 21030

410-771-0505
www.theoregongrill.com

Grilled Oysters on the half shell are not on the Restaurant Week menu. Regardless of when or why you may go there be sure to order them though – they are a house specialty and may make you actually swoon from the delicious oysters and the broth accompanying them. Don’t be bashful about slurping them. Do use the lemons wrapped in cheesecloth they provide but do not ask to add horseradish or cocktail sauce for them – they would spoil the delicate taste.  Do be certain you have a roll to sop up any remaining broth.

There are many house specialties at the Oregon Grill and it is quite unlikely you will ever be disappointed there, although you will pay a premium price for your meal and you will have to live with their dress code which no longer demands ties on gentlemen but it does require a jacket inside the restaurant after 5 PM. There is also a huge patio area that allows for casual attire and although this is not what care for on a warm evening I do have to say it is perhaps the most posh and comfortable outside dining area I know of.

We have been to this restaurant many times over the last 15 years or so with only one disappointment which I am glad it was not so terrible as to turn me away from going back. This isn’t my first review of the Oregon Grill either but it is our first visit during Restaurant Week. Even without the oysters it would be enough for me to recommend it. Service can be a little starchy for those who don’t dine there regularly but it is always perfunctory and a cut above. Our server, Alfredo, did a very good job of attending to us while trying to wait a nearby table that was obnoxious with the diner’s demands. Were I not such a patient and cool headed person I may have lost my temper with the elderly princesses dining there.

If you want wine with your meal you will find it will cost you a minimum of $50 per bottle at TOG with most of the selections on the extensive wine list well over $100. Chances are if you are going to TOG outside of Restaurant Week you are there because it is a special occasion or have a very forgiving expense account and will want a nice wine with your very expensive dinner. I’m sure the seafood offered aside from those grilled oysters is wonderful at TOG but the place is well renowned for its steaks and prime rib. I can’t imagine anyone being disappointed in the aged beef cooked to perfection at this restaurant. They even managed to put a reasonably sized filet mignon on the special menu with broccoli florets and a mess of thin, crispy fried onions. Filet mignon is not known for its flavor but sure enough, it is both tender and delicious at TOG. The accompanying appetizer was a cold melon soup that brought praises.

After the beautiful serving of fried oysters I had a thoroughly proper Caesar salad – beauty flows from simplicity and this is just as I like my favorite salad. My entrée was the crab cake which was all back fin lump and adequate in size. It may not win the crab cake contest in crab town but there was certainly nothing to complain about.

We both settled for the chocolate mousse for dessert and I have to say it was by far the best I’ve had in a while with just the right mousse texture. It’s not supposed to be pudding.

The Oregon Grill is about 25 minutes from Finksburg in non-rush hours. There is plenty of on-site parking. There isn’t a bad seat in the house; however, I prefer to ask for a table within earshot of the piano. Go there, just don’t go there expecting any bargains.