Finally made my first visit to One Eared Stag this past Sunday. I wasn’t sure if the former Shaun’s locale was open upon arriving shortly after 1PM. The restaurant was completely empty, and remained that way throughout the meal.
Several reports have noted that service can be spotty, but our waiter was all over us, which I admit tends to happen once I start snapping photos.
The menu was different than expected; I didn’t see any of the items I’d read about (soft shell crab, buffalo chicken necks), though the menu changes frequently. Perhaps Sunday offers an abbreviated menu?
We began with the chicken liver mousse, light as can be, with no hint of the dirty metallic taste which bothers me. Sweet and creamy, this appetizer was a very nice start.
I believe OES has a consistent rotation of oysters, with this selection being Misty Points out of Virginia. From the interwebs (PDF linked in text):
Misty Point oysters are grown in the pristine natural waters of Pope’s Bay, Virginia. The oysters take on the flavor of the high salinity waters from the ocean while ingesting the loads of plankton from a nearby fresh water current. The oysters take on a deep cup and the thick belly of the oyster fills it nicely. They are about 3 ½” in size, shaped like an elongated teardrop. In regards to taste profile, there’s a ton of salinity up front that fades into bright, sweet hits of celery and grass
Well shucked and served in the oyster’s liqueur, these voluptuous east coaster’s are creamy and salty, and of the moderate size I prefer.
The fried boneless chicken breast with wing attached was cooked extremely well, tender and flavorful. While exceptionally crunchy, the dark crust needed more seasoning to balance out the bitter finish.
A friend had the crab roll, a top split roll sandwich like a lobster roll, though the consistency of the filling was more like a creamy, mayo-heavy tuna fish salad. It was an effective sandwich, but not what I was in the mood for that afternoon, that being, grease.
The meal was a very gratifying start, I look forward to returning and sampling more variety.