Starting this Sunday, January 23, Waltz on the Square will be offering a Sunday brunch from 11:00 a.m. until 2:30 p.m.
Menu offerings include puff pastries, lemon-spiked shrimp, smoked-gouda grits, Lyonnaise potatoes, vanilla creme crepes, a 6-ounce NY strip and more.
Print the flier above to receive 10% off your meal on January 23rd.
Reservations will be accepted at 662-236-2760 or via email at waltzoxford@gmail.com. Walk-ins are also welcome.
Castle Hill Resort was closed last weekend. Not for an extended holiday or a wedding reception, but because the resort was once again changing hands—this time back to its original owners.
Randy and Jean Abrams are back at the resort and hope to reopen this coming Sunday pending transfers of ownership.
Looks like there’s an IHOP coming to town according to a sign posted recently near Gateway Tires on Jackson Avenue by Highway 6. The 24/7 location will be large enough to seat 160!
UPDATE 12/07/10: Construction is scheduled to be completed in April 2011.
UPDATE 5/22/11: IHOP scheduled to open today in Oxford.
There have been all kinds of changes going on at 208 South Lamar lately.
You’ve no doubt noticed the shiny new blue-tile exterior as you walk past it on the Square, and not too long ago, the owner took measures to minimize the noise level inside (they must have had some insight into this study about how restaurant noise can alter food taste).
One of the best changes is that 208 South Lamar has acquired chef John Stokes, formerly of L&M’s Kitchen and Salumeria, who has been hard at work developing new fall dinner menu items, while 208 chef Nick Babcock has been creating the new lunch and brunch menu that debuts this Thursday, October 21. Lunch/Brunch hours are Thursday to Sunday 11:00 a.m. to 2:00 p.m.
Check out the menus below and be sure to comment here or email foodie@eatingoxford.com if you go for a visit.
P.S. A little birdie told me that 208 may be getting a website soon too…stay tuned.
Oh, and for those who are now wondering whatever happened to owner Dan Latham from L&M, he’s running a successful portable brick oven business in Atlanta (Moto Bene) in which he rolls into farmer’s markets and creates delicious pizzas using produce from the day’s vendors.
Fall dinner menu:
When making lunch plans, it’s often common to discount a bakery, thinking that they only offer muffins, croissants and coffee. Thankfully, here in Oxford, the owners of our bakeries understand that Oxonians require more than bread for sustenance.
Bottletree Bakery on Van Buren Avenue is one such bakery, offering sausage biscuits, fruit cups and granola for breakfast along with a full lineup of soups, salads and sandwiches for lunch, including smoked turkey, chicken salad, roast beef, tuna salad and more. A chalkboard out front displays the ever-changing daily soup and sandwich special as well.
Bottletree Bakery hours are Tuesday to Friday 7:00 a.m. to 3:00 p.m., Saturday 8:00 a.m. to 3:00 p.m. and Sunday 8:00 a.m. to 2:00 p.m.
This weekend marked the opening of Petit Milletts, located behind the Lyric theater. I attended a soft opening on Thursday night to try several of chef owner Wesley Turnage’s offerings:
Aubergines Croquant "fried eggplant"
Carpaccio de Tomates "sliced tomatoes"
Petits gateaux et Jus "biscuits and gravy"
Crepes aux Epinards "spinach crepes"
Leberer al Forme Brulee "stands alone"
The restaurant is open Tuesdays through Saturdays. For more information, see my original post here.
Brunch Menu
Lunch Menu
Dinner Menu
After nearly a year of sitting empty, the space that once housed Blue Pan Grille at 302 South 11th Street (behind the Lyric) is getting a new inhabitant—petit Milletts. Curiosity was piqued recently when flyers were posted in the windows of the restaurant; passersby began inquiring about the type of food that would be served and the meaning behind the restaurant’s name.
The brainchild of former University Club executive chef and 13-year culinary veteran Wesley Turnage, petit Milletts will offer French bistro cuisine with a southern twist when it opens its doors the last week of August. Menu items will include fare such as Aubergines Croquant (crispy eggplant topped with roasted tomato, goat cheese, hollandaise sauce and fresh herbs); Rillettes Fume de Saumon (smoked salmon rillettes with toasted baguette, red onion jam and creole mustard); Quiche Lorraine (traditional custard filled with bacon and Gruyere cheese, served with tomato carpaccio and balsamic salad); Boeuf Bourguignon (tender beef short ribs slowly braised in red wine with mirepoix and placed on a grits risotto); and Glacer Profiteroles de Creme (house-made profiteroles stuffed with vanilla ice cream and topped with warm chocolate sauce).
Wes is particularly proud of the restaurant’s exhibition-style kitchen—the only one in Oxford, which will allow diners a view into the bustling kitchen, where all of the action will happen. Separate menus will be offered for lunch and dinner, specials will be a regular occurrence, and a daily vegetarian option will always be available. The expansive bar menu will also offer several specialty drinks exclusive to petit Milletts.
For those who are trying to stick to a budget, you won’t break the bank at petit Milletts. While Wes wanted to give Oxonians something different and unique, he also understood that he needed to make it affordable. Through careful planning, he succeeded in pricing everything on the menu under $21, with many dishes hovering in the $10 range. “My goal is to offer refined service with low prices,” he says.
Oh, and the meaning behind the restaurant’s name? Stop in and ask Wes; I guarantee it’s not what you think.
Planned hours of operation for petit Milletts are:
For more information and a sample menu, visit the petit Milletts website.
If you haven’t gotten a chance to check out the new (new owners) Castle Hill Resort yet, there are a couple of events coming up that sound fun:
In addition, the website is now live and you can peruse the full menu (offered Wednesday through Sunday), which includes items such as potato-stuffed lobster tail, blue corn crusted scallops, house-made basil fettuccine, bone-in veal strip and more. The Sunday champagne brunch is also still available.
Have you tried the menu? Share your thoughts by commenting below.
Tomorrow night a live blues band and courtyard dining will help guests celebrate the grand opening of Castle Hill Resort & Club. The eye-catching mountaintop resort was recently purchased by Dr. Gary Roberson of Jackson, Mississippi.
Chef Hal Rusk says he’ll be bringing Southern fare with a fine-dining twist to customers of Castle Hill’s Randolph restaurant with the introduction of dishes such as striped bass with catfish cream sauce and veal with quail eggs. The full menu will be available online soon.
The restaurant and lounge will continue to be open to the public, although a new, private, social club membership is also available, which will guarantee preferred reservations and seating.
Restaurant hours will be Wednesday through Saturday (starting at 6 p.m.) and a Southern-style Sunday lunch buffet will be served 11 a.m. to 2 p.m., with dinner 5 p.m. to 8 p.m.
Subway, of all places, is debuting a breakfast menu today, helping to reinforce the idea that breakfast is indeed the most important meal of the day (not to take away from the day’s other two meals, of course). On the Subway breakfast menu you’ll find egg and cheese breakfast sandwiches, whole wheat English muffins, foot longs with as many toppings as you can fit, and more. Prices range from $1.75 to $6 (and no, the photo above is not from Subway).
Now that I’m thinking about it, there are quite a few breakfast options in Oxford now. I remember not too long ago when I’d complain about never having a place to go for eggs, pancakes or smoothies. Check out the list of choices we have now–no excuse for skipping breakfast.
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