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The Oregon Grille Restaurant Review: The horsy set of Baltimore County travels over hill and dale to dine at these tables. Yes, it’s the luxe surroundings, all dark-wood paneling, fireplaces and intimate booths with a pianist jazzing around the standards. A collection of equine memorabilia, including vintage posters and colorful jockeys’ silks, grace the walls. But it’s also the kitchen, which turns out straightforward, but not necessarily straitlaced, renditions of regional favorites. On the grill side of the menu is a seared, dry-aged sirloin strip that’ll pluck the heartstrings of any beef lover. More contemporary are dishes like crispy Long Island duck legs with spiced pear stuffing and pan-fried rockfish with crab hash and Delmarva salsa. The vegetarian dinner could convert you, at least for an evening. Sliders, sandwiches and small plates are served at the bar. A notable wine list complements the menu.