Oak Long Bar :

Boston…a beautiful city rich in history, with so much to see and do. A perfect weekend getaway for anyone seeking culture and relaxation with plenty of incredible food!

This city has such an array of dining options….many of them seafood, with it being a harbor town with an abundance of fresh catch available to eager chefs.  Many neighborhoods with many styles of cuisine, how does one pick?? Recently, while getting away from my own kitchen on a quick family vacation, we experienced one of Boston’s latest additions to its vast dining scene…The Oak Long Bar + Kitchen, an incarnation of a celebrated historical space on Copley Square at Fairmont Copley Plaza hotel, an iconic cornerstone of Copley Square since 1912.

The restaurant resides where the former Oak Room lived from 1996 to 2011, fondly remembered for it’s classic Continental cuisine and formal ambience and service. For over 100 years, this space has been home to various gathering spots, such as the Copley Café in 1912, the Merry-Go Round Bar in 1934, and the Plaza Bar and Dining Room in 1978.

Times have changed, and so have dining styles and preferences. Stuffy tuxedo clad waiters, predictable menu’s, and long formal dinners only to be had on special occasions are passe’.  People love to eat out…often. I look for the hipper, cool places with creative menus that have atmosphere, but are still comfortable (you’re not getting my husband into a jacket if you paid him!) The new Oak Long Bar offers the ideal hub for the young professionals looking for a creative after-work cocktail, tourists seeking a cozy spot for lunch or dinner, as well as weary Newbury Street shoppers seeking a retreat, glass of wine and some people watching from the new outdoor patio that overlooks the gorgeous Boston Public Library, Trinity Church, and Copley Square’s colorful Farmer’s Market.

Soaring Neoclassical Ambience
You feel the grandeur as soon as you walk in to the new entrance on St. James Avenue.  A soaring neoclassical space, the design is a marriage of past and present; vaulted ceilings and original baroque plaster contrast with a fashionable contemporary feel. Luxurious tufted leather bar stools flank the long snaking 83 foot copper topped bar. Massive stone fireplaces, and a state-of-the-art wine room add to the timeless ambience.

A focal point of the restaurant is a wood stone hearth oven, and a large marble chef’s work station. Here one can watch chefs sliding flatbreads, gratins, and entrees in and out of the gleaming oven while sipping an artisanal libation created by the crew of crafty mixologists.  The lighting is low and cozy, with an amber glow setting the mood for a great meal.

Libations Galore
Menus were presented in unique leather binders, and we had a hard time choosing between cocktails or wine. The drink list tempts you with concoctions such as The Bardstown $12, made with Maker’s Mark 46, Cynar, fresh lime and grapefruit juices.  Le Passion Mojito $12, boasts muddled 10 Cane Rum, limes and passionfruit puree’. But the show stopper is the famous Oak Martini $18, crafted table side using premium Belvedere Vodka and your choice of 7 house made garnishes which include  Boursin Stuffed Black Olives, Pickled Green Tomatoes, or Spicy Green Beans. It’s served with your shaker kept ice cold in a tableside ice bucket. So civilized…!

Starters
Since I needed to be on my game for the feast we were about to encounter, I decided that sipping wine would be a safer option. The wine list is a carefully chosen selection of respectable labels in many price ranges. It was nice to see many wines available by the glass (14 reds alone), as well as a great selection of half bottles. We ordered a half bottle of the 2009 Christian Moreau “Vaillons” Chablis, $42, to accompany the selection of appetizers our very friendly and knowledgeable waiter helped us choose. The menu emphasizes many seafood dishes, as well as vegetarian options.  Out came our first dish, Hearth Baked Powder Point Oysters Rockafeller $15. Three plump, sweet oysters topped with garlicky sautéed spinach and a light Pernod cream were rich and flavorful yet not heavy. They were presented in a small cast iron skillet resting on a beautiful slate board. This presentation is used for several offerings that will arrive at your  table straight from the oven. Waiters get quite a workout lifting these platters to and from tables all night!  The Sea Scallop Crudo, $16, was one of my favorites. Glistening and super fresh, they were served sliced sashimi style over baby arugula. Their delicate sweet flavor was enhanced by a slightly sweet, tart passionfruit sauce and the crunch of it’s seeds gave the dish interesting texture. ....