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Started By
Message
Oak Oven firing on almost all cylinders
Posted on 4/16/14 at 8:37 pm
Posted on 4/16/14 at 8:37 pm
Wife and I went to Oak Oven in Harahan tonight. We have done take out pizza a couple of times and it has been very good. We got in just before the place got packed. I started out with a potato and blue cheese soup which was quite an interesting combo. I would get it again. Wife and I then spilt the fried eggplant. It was very lightly fried and served with a really nice marinara. For the entrees, we had the veal piccata and the sirloin strip. Both were done extremely well. The strip was actually one of the best if have had in a while. It was perfectly seasoned. The only draw back was the service. I guess they are still working out the kinks on that end. The just put in an outdoor deck to expand their seating. I think they need to work on their service before they expand too much. All in all though a great dinner. Would recommend heading out that way if you haven't tried it yet.
3
Posted on 4/16/14 at 8:39 pm to Lambdatiger1989
Nice writeup. 
I've only been once thus far for lunch. Got the lamb meatball sandwich and was really impressed. Think I'll try it for a second time tomorrow lunch and get a pizza this time. Really cool that Harahan has a new place like this. Hope it continues to wow the locals.
I've only been once thus far for lunch. Got the lamb meatball sandwich and was really impressed. Think I'll try it for a second time tomorrow lunch and get a pizza this time. Really cool that Harahan has a new place like this. Hope it continues to wow the locals. 
Posted on 4/16/14 at 8:47 pm to Rohan2Reed
I keep trying to come up with a reason to drive to Harahan but haven't done it yet. Not being a dick but I need serious motivation to get out that way.
Posted on 4/16/14 at 8:50 pm to VOR
You could go to Kim Ahns's brah. S curve on Jeff hwy gonna be the next Magazine St I tell ya.
Posted on 4/16/14 at 8:51 pm to Lambdatiger1989
Nice review. I think Oak Oven is clearly in a class of it's own in that town, but it could easily compete with the top few pizzeria's in NOLA. Their pasta dishes are also top notch.
Truly a welcome addition to my lunch repertoire.
Truly a welcome addition to my lunch repertoire.
Posted on 4/16/14 at 8:51 pm to TigerWise
quote:
You could go to Kim Ahns's brah. S curve on Jeff hwy gonna be the next Magazine St I tell ya.
Dude, you know it's an effort for me to go as far as Carrollton Avenue.
Posted on 4/16/14 at 8:52 pm to Lambdatiger1989
Girlfriend and I went there a few weeks ago. It is incredibly average.
Posted on 4/17/14 at 10:10 am to TigerWise
quote:
You could go to Kim Ahns's brah
How many times a week do you eat there realistically?
Oak Oven is the tits. Can't wait to go back!
Posted on 4/17/14 at 10:22 am to Geauxld Finger
2-3
Posted on 4/17/14 at 11:29 am to TigerWise
we eat there typically every time i come to nola at least once.
Posted on 7/17/14 at 12:00 pm to Geauxld Finger
Bump
Brett Anderson did a review on nola.com today.
I thought 2 beans was a little harsh considering the glowing way he describes the pasta.
nola
Brett Anderson did a review on nola.com today.
I thought 2 beans was a little harsh considering the glowing way he describes the pasta.
nola
quote:
Superneau's meatballs are not common. They are tightly packed into orbs the size of Japanese plums. Two come with a half-order portion, resting alongside a tangle of spaghetti that is less sauced (as it would be with red gravy) than gently seasoned with produce. There are sweet peppers, red chiles and, nestled into swirls of noodle, bits of tomato. All are subtly piercing flavors that that flatter a meat such as lamb, which is what Oak Oven's meatballs are made of.
quote:
There are plenty of good reasons the restaurant is attracting a crowd, none better than the pasta. The flat, handmade noodles are supple, the round ones sturdy, and they carry ingredients of complementary, unmuddled flavors: pappardelle tossed with artichokes, sauteed shrimp and freshly snipped herbs, frattura wound with chile-spiked pork ragu, fettuccine that tastes of little more than good cream, butter and grana padano cheese.
Posted on 7/17/14 at 12:12 pm to Oenophile Brah
quote:
I thought 2 beans was a little harsh considering the glowing way he describes the pasta.
I agree. I was thinking it should have gotten 3 beans.
I tried it for the first time last week for lunch. We got the Polpetti and Manzo ciabatta sandwiches. Both were great, with my preference going to the thin sliced steak with italian peppers.
Will be back to check out the rest of the menu.
Posted on 7/17/14 at 12:20 pm to Woody
This is why beans and stars are a stupid barometer. 2 isn't necessarily a bad number but it looks bad when you know 5 is tops.
PS those mason jar glasses need to go.
PS those mason jar glasses need to go.
This post was edited on 7/17/14 at 12:21 pm
Posted on 7/17/14 at 12:35 pm to Oenophile Brah
Yeah, it seemed like he was annoyed with the server so he only gave them 3 beans. 
Posted on 7/17/14 at 1:10 pm to Oenophile Brah
I'd really like to try it but whenever I drive past there the place looks packed.
Posted on 7/17/14 at 1:24 pm to ladytiger118
I'm just checking in to say I love Oak Oven. The 2 beans BS confuses me.
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