For February only, Oak & Reel is offering a six-course tasting menu centered around five pasta courses available Wednesday, Thursday, and Sunday. This meant we had to do some strategic planning which we were happy to do.
Pro tip: this is a serious pasta progression. We approached it the way one prepares for an athletic competition – disciplined, strategic, and fully committed to the finish. We are a family in constant training.
Each course had its own identity. What elevated the experience even further was Chef Kayla taking the time to walk us through every dish. Understanding the intent behind each shape, filling, and sauce made the progression feel immersive rather than indulgent.
Choosing favorites felt almost unfair, but that’s part of the fun.
Emma ultimately stayed loyal to her regular pasta. She knows what she likes, and she stands by it.
Kira’s standout was the second course: Culurgione — Sardinian stuffed pasta with baccalà and saffron butter. Already admittedly obsessed with the baccalà on the main menu, seeing it folded into pasta with potato felt like a dream realized. Visually stunning and technically meticulous, it definitely requires a moment to appreciate the time and skill behind it.
Carmine’s choice was the fifth course: Mafaldine “alla Morocco” — spiced lamb ragù with olive and apricot. Deep, aromatic, slightly sweet, and entirely transportive. If Carmine dreamed in pasta, this would be the dream.
Dining and Cooking