In my humble opinion, my husband cooks up the best ribs that I have ever tasted.  He stands the pork racks on their side and adds whole onions, carrots and celery and just a wee bit of water in a shallow roasting pan.  Then they are cooked over a low heat for hours on end, after which, the ribs must cool and “set” in the refrigerator for a couple of hours.   Just before serving, he slathers them in barbeque sauce and places them on the grill so that the sugars in the sauce begin to caramelize.  We recently visited the Oakwood Café, at 660 Osborne St. in the lovely Riverview neighbourhood of Fort Rouge, specifically so that he could sample their all-you-can-eat ribs.  The verdict?  He was very impressed!

Rarely can restaurants be successful by being all things to all people, but somehow the Oakwood is pulling it off.  The website indicates that the establishment is a Bistro/Restaurant/Café.  Not only do they offer the rib special on Friday and Saturday evenings but they are also known for an endless variety of Eggs Benedict at brunch.  They have an extensive breakfast menu, lunch menu, vegan menu, kids menu, 55+ menu and provide outside catering and private parties. Based on their business on the evening that we visited (I recommend that you make reservations), they are successfully managing to keep all these balls in the air.  

I teased our server and asked her if I had to show her my identification to order off of the 55+ Plus Menu.  It turns out that I must have not looked my age, because she inadvertently served me a full order of Mediterranean pasta instead of the 55+ version.  I happily started with a Bacon & Blue Salad of bacon, blue cheese and crunchy pecans as my husband enjoyed a cup of one of the soups of the day-a delicious borscht with an enormous dollop of sour cream.  My entrée included roasted red peppers, zucchini, kalamata olives and feta in a hearty marinara sauce.  I topped it with slices of chicken breast for a mere $2 more.  There are plenty of affordable options like this one on the extensive menu. 

The ribs were plated with perfectly prepared veggies, sweet potato fries and a chipotle mayo which provided a lovely zing.

The owners Alix Loiselle and Peter Paley and their staff work as a well coached team with everyone chipping in on all tasks.  One of the owners personally delivers arm loads of hot dishes out to the guests.  Empty dishes are whisked away immediately and the restaurant always looks sleek and uncluttered in spite of the bustling atmosphere.

Kath’s quote: “I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.”-Robert Farrar Capon

Love-that is all.

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