Oak & Rye

Oak & Rye Restaurant Review:

Chef Ross Hanson (Restaurant James Randall, the eatery that occupied this very spot) has spit-polished the inventive pizza concept with gems such as the Commissioner Gordon, groaning with Nueske's bacon, tomato, aged cheddar, arugula, Dijon aïoli and toasted sesame. Another favorite is the Speckled Hen, with mozzarella, mushroom, onion, speck, oregano and a fresh egg cracked on top. If you like a margherita pie, this is the place to enjoy it, as the dough is just the right combination of pillow soft and delicately crisp. Brussels sprouts salad is a standard of measure, heaped with Parmesan, and all salad dressings are house-made. Dinner items include crispy fried chicken, salmon and specialty pizzas such as the Cortez, brimming with tomato, New Mexican chile, chorizo, lime-pickled onion, crema fresca, radish and cilantro. Brunch includes pancakes, special cocktails and, you guessed it, brunch pizzas.