In one of the dining capitals of the world, New York City’s tasting menus run upwards of hundreds of dollars per person, before wine pairings. But what if you could get the same quality of food without the uncomfortable pomp and exorbitant prices? Oxalis, the venerated dining pop-up, now arrives to Prospect Heights as a brick and mortar restaurant offering dining for a new generation.
Oxalis is bringing the Parisian neo-bistro ethos to Brooklyn to satisfy a growing demand for a relaxed yet elevated dining scene. In a stripped-down environment, the team at Oxalis focuses instead on accessibility, great service, and exceptional products to highlight the peak produce and remarkable offerings of local purveyors.
Diners have the choice of enjoying a curated set menu in the dining room or sitting in the backyard to enjoy a variety of a la carte options with a crafted cocktail or natural wine. Executive Chef Nico Russell has spent years in the kitchens of some of the city’s most esteemed, Michelin-starred restaurants including Daniel. He also spent time at France’s Mirazur, often rated among the top restaurants in the world, and in some of the best restaurants in the Bay Area.
The Oxalis menu will reflect the bounty of the seasons and present every ingredient with meticulous thought and French technique. Examples of the prix fixe options include “beets, verbena, pollet egg, chickweed” and “duck, macoun apple, golden turnip.” It can be said with certainty that nowhere else ¬in the city will you experience such talent at such a price point.
Cod, cherry, turnip
Accolades from the Oxalis pop-ups already signal the culinary prowess behind the business. Brooklyn Magazine called it “undoubtedly the season’s hottest pseudo-restaurant.” Thrillist claimed “you’re getting the cooking skill you’d expect at Daniel, just with more laid-back, friendly service.” Just last year, Gothamist named Oxalis “Brooklyn’s Best Pop-Up Dinner Party.”
While diners once sought decadent and protracted evenings, today they are less willing to commit to such experiences and price points. France has found a popular alternative in the “neo-bistro” which targets both the value conscious and traditional fine diners. The demographic of Brooklyn in particular strikes many parallels to much of Paris and uniquely positions a restaurant like Oxalis to succeed. Further the experience will reflect the modern American setting without ever feeling like an import.
Fall stew with fluke, cilantro and brassica flowers
By offering a fixed, produce-driven menu at lower price points, Oxalis is able to provide guests with a progressive dining experience all while tightly controlling food and labor costs. Through this approach to providing thoughtful and elevated food, Oxalis will beckon diners to return regularly from the local neighborhood as well as across New York City and from around the world.
Oxalis plans to open its doors in Prospect Heights in the Fall of 2018.