Cuisine:

• Contemporary

OT (Oscar Taylor) Description:
First, a little important history: in the mid-80s, the Valley's "it" restaurant was Oscar Taylor in the Biltmore neighborhood. It finally faded away in the '90s, but, banking on unceasing nostalgic fantasy, was re-opened in 2006. Diners liked the name, and the retro idea, but not the tired '80s-style food. Now, OT (as it's fashionably called today) is truly back, and much better, with talented chef Gio Osso, and a sharp menu. One original OT favorite remains, and for good reason: the Upper Crust Bakery carrot cake with cream cheese icing. Purely contemporary winners, though, include lobster-fennel-vanilla profiteroles, jerked pork shank in rum-guava sauce with whipped plantains, a curiously tasty almond-crusted halibut in white chocolate beurre blanc, and a sweet fig and mascarpone napoleon. The mood is more grown-up now, too---instead of slick '80s singles crowding the bar, the modern OT clientele is sophisticated enough to appreciate the upscale steakhouse décor and live nightly Sinatra-style music.


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