HomeMy WebLinkAbout2011 Jun 17 - Newspaper Article1'71 11 Let's do lunch: O.C.'s Restaurant
offers vast menu, relaxed cottage setting
By GWENN FRISS
gfriss@capecodonline.com
he owners of The Dockside
on Hyannis Harbor added
an inland eatery last fall,
converting a former Chi-
nese restaurant on Route
28 into a breakfast -lunch -dinner
place with the vibe of a beach -
side cottage.
The ocean blue walls are
inviting, giving off a warm, cozy
feel, while the dark wood and
second -floor loft add a touch of
elegance for the upstairs lounge.
Covering all three meals,
the menu is - as you might
expect - extensive. The focus
is on seafood, but there is also
a selection of beef, pork and
poultry. The most expensive dish
($34.95) is a 1.25-pound boiled
lobster with a half rack of ribs
plus potato and veggie.
We stopped in for lunch - and
had to go back to work - so we
stuck with the sandwich and
burger menu. My friend ordered
the Beaches Burger ($9.95),
which came with bacon, pepper
jack cheese, guacamole, lettuce
and tomato. She enjoyed the
combo of those toppings on a
charbroiled burger, all nestled in
a bulky roll.
The sandwiches came with
fries and a choice of a side salad
or a cup of the soup du jour.
Cindy had the salad, which was
fresh and tasty with a standard
complement of greens, tomato
and cucumber. I started with
the soup - corn chowder with a
creamy pink base. I would have
O.C's Restaurant
645 Main St., West Yarmouth
508-827-4261
www.ocsrestaurant.com
66We did see several
dishes that sound
worth coming back
for, including lobster
and shrimp ravioli,
scrod parmigiana,
macadamia salmon
and create -your -own
Asian lettuce wraps.,
liked a little more heft to it, per-
haps some celery or even onion
chunks, but what was there was
delicious - rich and creamy with
a slightly sweet and spicy finish
that left a trace of red spices -
cinnamon, perhaps cumin - on
the palate.
I'm not crazy about wrap
sandwiches. But knowing that
chef Chris Gray also makes a Ja-
maican jerk chicken sandwich, I
couldn't resist the Southwestern
23
Chicken Wrap ($8.95) because
I suspected the chicken would
be spicy and the menu said the
sandwich included some of my
favorite ingredients, including
black beans, corn, jalapeno, jack
cheese, red pepper and spinach,
accompanied by a creamy avo-
cado sauce to balance the heat.
I was not disappointed. Be-
tween the spiced chicken and
jalapenos, I had to stop talking
for a few minutes and focus on
the fine fiery taste exploding
with each bite.
I loved it, but the menu or the
server might want to advise cus- .
tomers that they are getting into
multiple layers of spice here.
O.C: s Monster Wings ($8.95
under appetizers) do come with
an advisory and a note that
Ornel Roberts, who owns O.C: s
with Gray, will not divulge his
winning spice recipe, despite the
staff's efforts to get it.
Gray says the restaurant,
which opened in November and
operates year-round, is called
O.C: s for being "original and
creative:' We did see several
dishes that sound worth coming
back for, including lobster and
shrimp ravioli, scrod parmigiana,
macadamia salmon and create -
your -own Asian lettuce wraps.
While the breakfast menu has
all the standard stuff, it also
features O.C: s Breakfast Sub,
Seafood Benny and the Beaches
Apple Pancake.
We're looking forward to an-
other visit, and it's nice to know
it can be any time of day.