Oslo patrons can choose between sushi and a longish list of superior Thai dishes; the sushi is sliced and rolled by Korean-born John Riney. Tom kha, the soup with coconut milk and chicken, is both creamy and salty, with generous chunks of chicken. Drunken noodles are peppery yet luscious, the noodles fat and slippery, with a fold-in garnish of fresh basil leaves. Equally delicious was a “signature” dish called simply “Oslo Udon Noodles.” Chicken and shrimp and the usual vegetables join wide noodles of a pleasing firmness in a faintly sweet and certainly hot garlic sauce. Almost all the signatures feature garlic, and none coconut milk, so now you know Chef Rossbach’s tastes.
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