Oberlin

Went to Oberlin for my husband's birthday and sat at the kitchen counter. The staff was incredible, very attentive and helpful. Sitting at the kitchen counter was wonderful, we got to interact with the chefs, ask questions while watching them make dishes. The attention to detail to every dish is truly wonderful and you can tell when you eat the food. We did not have a bad bite. We had the oyster, raw scallops, and raw tautog. Everything was incredible but the scallops were unmatched. Truly savored every single bite. We both got the pasta e fagiole which was bursting with flavor and a little kick of spice. We finished the meal with the cheesecake and beeswax ice cream which they were kind enough to surprise us with candle in the icecream for his birthday celebration. Truly a 10 out of 10 ex

Great business dinner at this spot. I would go back again. The wood fire bread oven was great! You could taste the smokiness/woodiness. All the food we had tasted great and was prepared well. Kitchen was a little slow and our server was slightly care free and quiet (could be more attentive and social since it was our first time there). We will go back next time we're in town to try some of the other dishes!

Dined at Oberlin on a recent trip to Providence and it was such a win. We walked in around 6pm without a reservation, starving because we’d skipped lunch, and lucked out. The service was warm, attentive, and genuinely helpful. The foo was incredible. The oysters were super fresh (love that they’re pass through the brick oven), the fish was perfectly prepared, and the salad it came with surprised me with how flavorful it was. Drinks were great, and we ended with a dessert that was simple but delicious. Overall an outstanding meal—I’ll absolutely be back the next time I’m in Providence.

Certainly not a hole in the wall, or the usual kind of place I review because do you really need me to tell you it’s great here? Obligatory shout out to Birch (RIP) #iykyk Dinner is often excellent, but it’s brunch that has been getting me to come in lately since they announced it would be ending soon. I needed more pancakes! The accompanying butter is browned to perfection and generously portioned. An absolute must. The pastries are comically large and unwieldy. Fork and knife type stuff unless you’re down to get a little dirty. Eggs and potatoes are a solid option. Mortadella and tomato sandwiches are consistently well made, you can’t go wrong with either of them but the mortadella gets my vote. Unfortunate to hear brunch service will be ending soon, but glad to have had it multiple t

Oberlin has good food and great service, but would benefit from more consistency and a more balanced hand. Everything was tasty and often innovative, but would’ve benefitted from slight adjustments. The rye sourdough pancakes are a brunch standout - flavorful, densely textured, and perfectly paired with the brown butter. Unfortunately, while our top pancake was perfection, the bottom one was undercooked and doughy The other dishes were well-done texturally, but could’ve had better flavor balance. The maritozzo’s brioche was great, but too much cream and too little jam. The oysters foche was savory and rich, and needed some levity to break through (would’ve benefitted from acid besides the hot sauce). The crispy heirloom potatoes were good, but not a standout, and the smoked fish dip was a