Oswald: The Last Supper

Hopefully there will be more, once co-owners Keet Beck-Brattin and Damani Thomas, settle on a new location. The old brick bistro was the place of many memories, so Jack and I made the most of our “farewell Oswald” dinner last week. A gorgeous Cabernet Sauvignon from Chile — Los Vascos Reserve 2004 — made the perfect partner for starters of buttery venison tartare and crisp local calamari with Meyer lemon aioli. A braised chicken curry entree tasted like subtle comfort food, but my pan-roasted pork tenderloin, surrounded with sensuous tea-poached prunes, sauteed cabbage and a cushion of spatzle was the winner. Service at Oswald has always set the standard and I can only hope for a swift new incarnation of this local treasure.
I speak for many Oswald fans when I say “thanks for the memories!”