Oscar’s Place

Specialties

We introduced Classic British Food and kept the Belgian favorites. Our beef Stew is now cooked in dark Scottish Stout with brussel sprouts, carrots and prunes with a portion of chips. The creamy Chicken Stew is in a puff pastry with pearl onions, smoked bacon and mushrooms and comes with fries and the ever popular Moules Frites– 2lbs of mussels in a white wine sauce, creamy beer or ratatouille. Beer battered fish with tartare sauce and chips doused in malt vinegar was a first on our menu. A mini Steak and Kidney Pie made by our friends at Meyer’s of Keswich, served with homemade baked beans and seasonal mixed greens. They also make the sausage for our Bangers and mash, three pork sausages with our mash of the day. Our Classic English Breakfast– 2 fried eggs, Meyer’s breakfast sausage, smoked bacon, fried mushrooms and tomato and homemade baked beans.

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History

Established in 2013.

After 17 years working with the Belgian Restaurant chain Petite Abeille, former partner Neil Smith and chef Crespen Huero, who spent nearly two decades in their kitchens, took over the West Village location evolving into Oscar’s Place in November, 2013.

Chef Crespen takes pride in his perfected recipes, especially the two soups he makes daily, which has made regulars out of the locals. His Black Forest ham, Mac and Cheese gets gobbled down like his signature Banana Bread Pudding.

Meet the Business Owner

Neil S.

Business Owner

Neil is the friendly Brit who has spent half of his life in New York City, mainly in the service industry, spending enough time around people to genuinely like them if they laugh at his improv.