This past Spring, one of my dearest friends, Susan invited me to a luncheon for the Massachusetts General Hospital Friends of Cancer Center in Boston. It was a lovely event and proceeds support the important programs that MGH provides to patients undergoing treatment. Although I didn’t know anyone well at our table, I enjoyed chatting with everyone and opening up my world just a bit. After the luncheon and because it was a beautiful day in May, I headed over to the Arnold Arboretum to see the lilacs that were in full bloom. It was a really peaceful way to end the day and to reflect. I just love lilacs…
At the luncheon, I met a new friend named Becky who lives near Susan on the North Shore. Becky is also a foodie and the three of us decided we would venture out to Ohana together, a relatively new restaurant, when our schedules aligned. We got our chance in early June.
Ohana is located on Main Street in Gloucester, Massachusetts. The restaurant is owned by its Executive Chef, Enx Dadulas and his wife, Alyssa who is the general manager. Alyssa’s mother and father, Paul and Amy Cohen are listed as “Ohana parents” so the restaurant is a true family affair.
Chef Dadulas honed his craft in his native Hawaii at the famous Roy’s restaurants where he worked his way up from line cook to executive chef status. It was at Roy’s in Kauai that he met Alyssa who was also working as a line cook. Together they ventured to Boston and Enx has worked for Barbara Lynch at B&G Oysters and at Brasserie Joe’s before opening Ohana a few years ago.
“Ohana” means family in Hawaiian which is how you are meant to feel when you dine at their restaurant. “Ohana offers New American Cuisine food from the heart; bold flavors, first class cuisine and service in an intimate setting. The food is creative featuring Asian spices, anchored in Italian & French influenced sauces and techniques.” Ingredients used are of the highest quality and feature locally sourced items when possible.
The restaurant is divided into two rooms. The front room includes a good sized bar and a few seating options. We were seated in the back room which has distant views of the water. We dined on a weeknight and it was not crowded at all, but Becky told us that it is often packed on the weekends. The restaurant does close for about a ten week period in the winter.
Ohana offers a nightly Prix Fixe menu for $45 ($70 with wine pairings) that changes every 2 to 3 days according to our server. Or you can order a la carte from the menu’s extensive offerings which also include Sushi and Sashimi.
Becky ordered from the Prix Fixe Menu and Susan and I ordered a la carte.
To begin, Susan selected the Shrimp and Asparagus Crepe appetizer ($12) with chevre, rosemary demi glace and a basil pistou. The crepe was beautifully presented and the flavors worked really well together. The dish had texture from the shrimp and asparagus that was balanced with the warm, creamy chevre and the richness from the demi glace. We would definitely order it again…
From the Prix Fixe menu, Becky ordered the Arancini Ragu Bolognese (a la carte $14). The dish was served with a mushroom fricassee, creamy polenta and mozzarella ice cream! This was such a spectacular dish and a wonderful vegetarian option as well. The arancini were perfectly fried and provided a crispy bed for the creamy polenta and hit of cool from the ice cream. This is another dish we agreed should be repeated…
I was tempted by the dish named Cape Ann Lobster – Duo ($17). On the bottom was a large serving of butter poached lobster and some perfectly cooked mascarpone risotto. A parmesan frico topped the lobster that in turn was topped with a lettuce cup holding an avocado-lobster salad studded with feta and bacon. Hmmm. I loved the idea of this dish, and from the frico down, it was absolutely delicious. I did not love the flavors of the salad and thought it just distracted from the succulent lobster and risotto…
For dinner, Susan ordered the Lemongrass Seared Scallops ($27). Four well seared, plump scallops were served with parmesan gnocchi, grapes, pearl onions and curried macadamia nuts. Lemongrass, gnocchi and curry? Believe it or not, the international influences in this dish really worked well together. The sweet scallops and grapes paired well with the saltier gnocchi and rich curry flavors of the dish…
Becky ordered this gorgeous dish of house made Garganelli pasta served with a spicy lobster bolognese sauce (a la carte $29). I want someone to make this for me tonight! I love the idea of mixing up ingredients in traditional sauces, swapping out meat for succulent and seasonal lobster. The pasta was cooked al dente, but was tender and the ridges picked up all the delicious sauce. Another winner…
For my dinner, I ordered the Misoyaki Marinated Butterfish (Black Cod $29). It was served with a nori crisped veggie roll, tempura green beans and a wasabi uni and kabayaki butter! Try saying that fast! The fish is marinated in a sauce made from sake, mirin, miso and sugar. The fish is tender and completely melts in your mouth. Both sauces were a welcome complement to the fish and the lightly battered beans…
Service was very attentive and our server was well versed in many of the more unusual ingredients and sauces. In fact, Ohana’s menu provides a lengthy two pages filled with definitions of the ingredients and techniques used in Chef Enx’s cooking.
We took Becky’s dessert to go so we could race back to her house for a view of the sunset. We almost got there in time…
What’s that old song? Make new friends, but keep the old! So glad I got a chance to meet and spend time with Becky and Susan. Next time they are coming to my neck of the woods!
It’s a long drive from where I live to Ohana in Gloucester, but if you are in the area or want to take a leisurely trip for a wonderful dinner in a quaint coastal town, then we can highly recommend Ohana! Dinner is served nightly starting at 5:30 pm.
Until next week…
