Two friends, Chef Edwin Claflin and Jon Tancinco, who met in culinary school, took over the reins of this island institution in 2016. Oran Mor has been an island favorite from the time Peter Wallace opened it and Chris Freeman continued the tradition. The transition has been seemless and the restaurant remains an island favorite.
The restaurant is housed on the upper floor of a traditional New England building. Entry is into a delightful bar area with a half moon shaped bar. Dining rooms broken up into are small, intimate spaces.
Start with one of their craft cocktails like the signature Mortini, Plymouth Navy Strength gin, Dolan Blanc (a rich, slightly sweet vermouth) and Lemon Express. Good selection of whiskies including, when available, Pappy Van Winkle bourbon by the glass.
The menu makes use of local produce, seafood and other products. Lobster Gemelli features lobster, chanterelles, lobster cream, tarragon, corn and leeks. Razor Clam Gargeneli is made with chorico and chopped clam bolognese, sweety drop peppers, stinging nettle pasta and onion cream.
Chicken Under a Cobblestone was served with rosemary marble potatoes and chicken jus. A Roasted Berkshire Pork Shop came with herbed spatzle, sweet and sour red cabbage and a mustard jus.
The Millfoiffle was an amazing dessert; waffled puff pastry, apple confit, black cardamom cream and smoked cinnamon ice cream.
The wine list is a Wine Spectator Award of Excellence winner with great choices and reasonable prices.
High. The small dining rooms are intimate and cozy and dining outside is even more private.