{This little review is from my TripAdvisor profile.}
Taking its name from an unnecessarily-outlawed practice in a very-land-locked state, ‘Whaling in Oklahoma’ occupies the former stead of Tremont 647, and though I was initially devastated to hear of the latter’s closure, I’m happy to report that what follows in its tracks is a restaurant of equal, if not greater, inspiration and excitement.
On a recent frigid night, the kitchen-side tables offered cozy respite from the biting outside air, and as we sat looking over the menu, we overheard the explanation of the namesake from a server. To the relief of the denizens at the next table, ‘Whaling in Oklahoma’ is more about an attitude of gleeful defiance and out-of-the-box thinking than any actual mammals on the menu. (That menu changes slightly based on what is in season and what moves the chefs, so what you see on the website is subject to variation.) On the night we visited, pork was what called to us the most, so we ordered three dishes featuring the flavorful meat. (Most of the dishes on hand are designed to be shared in smaller, tapas style, and will come out as soon as they’re ready, adding to the adventurous aspect that one should embrace here. Our server advised about two to three dishes per person, and it worked out well.)
Heavily influenced by Japanese flavors and traditions, the parade of plates we tried just kept getting better. It began with a simple Hamachi with blood orange, sansho pepper and nori. Cut into smaller bites, it was better able to absorb the surrounding flavors. An auspicious beginning to the meal, it was followed immediately by the miso glazed eggplant. The subtle flavor was enhanced by an ample and integral helping of sliced green onions. These two dishes were but a lead-in to the main event – a one-two-three pork punch that started with one of their specialties: the pork cutlet sandwich, with all its typical Japanese accompaniments. This one is cut neatly, crusts off, but in keeping with their motto of waste-less sustainability, they give you a second dish of the crusts and any additional items that may have been shaved off, then drizzle more of the sauce on it, and it’s simply wonderful (because after you finish the main sandwich, you will still want more – it’s that good). The steamed buns continued the porky fun, their spongy soft vehicle carrying some delicious twice-cooked pork belly and greens. The finale and culmination of the pork parade was found in the Okonomiyaki v. 1.2, which was more pork belly, some crispy kimchi and a coating of cheese that sends it into a different culinary atmosphere altogether. One of the pricier dishes at $17, this could easily be a meal unto itself, but then you’d miss out on all the other opportunities.
A decadent list of Japanese-inspired cocktails looked especially tempting, but for my dry January I opted for one of their booze-free options – the Shiso Peach. The mint-like shiso added the depth and freshness necessary to erase any alcohol-free regret. We’ll return in later weeks to sample some of their more potent offerings, including an intriguing trio of high balls.
This part was new to me: there is a 3% kitchen appreciation fee tacked onto the bill, which is noted on the menu. As explained, this is designed to help the kitchen staff share in the success of the restaurant, and purportedly to make a better experience for the guest. If that’s the secret to the culinary magic on hand, I won’t complain.
