Order this... Sushi at The Oar
Five years ago George Venezia, manager of The Oar restaurant, introduced a small sushi bar that had an assortment of sushi and sashimi selections on the menu. Guests enjoyed the traditional sushi, along with several more-personalized local choices like the Rita and Humphrey Rolls.
Now, for the summer of 2016, as sushi has become one of The Oar’s most successful items on the menu, the workspace has been enlarged, the menu expanded and the number of staff members increased.
New Head Chef Michael Kui Lin came to the United States in 1995 after work and travel took him to over 50 countries. Chef Michael — who was born in China — has seen, around the world, the upward trend in the popularity for this exotic, colorful presentation of fresh fish, vegetables and rice. He remembers when sushi was simply Japanese short grain rice with fresh fish. Today, we see more of a fusion-style, as ideas are shared and ingredients become more available.
During our visit, a large, cold case of tuna arrived that had left Hawaii only 24 hours before. Chef Michael prepared some of this fish for our tasting with his own elegant, stylish, and long (very sharp) knife. Rice, vegetables, daikon radish, bamboo leaves — even lovely flowers — appeared in his work space, and the result was the beautiful, absolutely delicious platter pictured here.
Venezia makes every effort to have fresh, local foods. There’s a new raw bar. Captain Matt King fishes off shore for summer flounder. Perry Phillips keeps the oysters coming. In addition, there are huge salads, all kinds of burgers, and much more, on The Oar’s menu.
For those in a party mood, The Oar will cater small, medium, and large sushi platters in your choice of combinations. They will even send a chef to your home to prepare your favorites right on the spot. — Becky Ballard and Ruth Perfido
For more information on The Oar, please visit www.blockislandresorts.com.