Red Oak Kitchen - Odessa

It is a cozy place right next to Cork and Pig (occupied by them). A small afternoon crowd was there, but the service was fast. Also friendly staff. The sections are also the correct amount. The ice-tailed coffee was very nice without being sweet. The Mexico City of Enchiladas were tasteful, the rice and the black beans were great together and the sauce over the Enchiladas had a rich taste with a hint of tomatoes. The Ceder Plank salmon was also delicious. Very tiny throw, but not enough to overpower you. Seasonal vegetables were asparagus. Cooked with enough spring to eat in them, but not flimsy and soggy.

EXCELLENT food, atmosphere and great server, Ariel. Our server was so attentive, friendly, polite, professional and knowledgeable from menu items. Ariel made the visit so pleasant. I hope this facility will see Ariel for the amazing server and person she is. We give her a solid 10!!!!! Our food also gets a solid 10. It was delicious, fresh and so tasteful. For the quality of food and great servers the price was perfect!

Always delicious and the service is immaculate every time. Me and my roommates go eat in or grab take out at least once a month, it?s super tasty and when eating in the restaurant you get a really nice atmosphere! The loft seating they have upstairs is great for a little romantic date or gathering with friends!

Wow, what a treat. We decided to stop for dinner and it was the best food we had in some time. I had the mushroom pizza and the woman had the fish tacos. She said it was definitely 5 stars. My pizza was delicious that I couldn't be asked better. Overall the experience was very special and the staff was super friendly. Must be back and try the other foods on the menu.

Our server was wonderful, the food wasn't. Cork Pig knocks off. The menu is almost identical, the bed linen and flatware are also copied by CPT. No pepper shaker on the tables. Waiter said people complained that the tables were too crowded, so we left the salt, the hot sauce, the candle and the sugar caddy? It doesn't make any sense. Put the hot sauce and sugar caddy when you need space. I had the black rib. The presentation was beautiful and it was cooked to temperature, but blackening season on a steak should be a crime. The recipe for a perfect steak=Salt Pepper. There was also a ton of Gristle and Fat! You may have Steak Medallions' specialties one night so you can trim the fat and not waste meat, but I would never have served a subpar cut for such a premium price. Brussel sprouts were muddy; they were cooked too long.