By Heather Hoch
By Eric Schaefer
By New Times
By Rachel Miller
By Eric Schaefer
By Heather Hoch and Lauren Saria
By Robrt L. Pela
By Heather Hoch
From the second the sign went up, Arcadia's newest casual dining/bar experience, O.H.S.O. (don't bother asking what those letters stand for; no one seems to know), managed to grab the city's attention faster than you could even say "nanobrewery."
Beer lovers, foodies, and Arcadia locals were eager to check out the renovated 1970s building that previously housed the past-its-prime-and-then-some German restaurant Black Forest Haus. The hip sign with the elusive name, the inviting patio, talk of a South American/Italian/American menu with Chef Nate Hibbard (formerly of Kai and D'Vine Bistro) at the helm, and owner Jon Lane's charisma and confidence added to the anticipation. No one even seemed to care that O.H.S.O. Eatery and nanoBrewery was jumping the gun on the "brewery" part of the name.
Opening weekend came and the place was packed. I was there along with everyone else.
4900 E. Indian School Road
Phoenix, AZ 85018
Region: East Phoenix
Lane and partner Pat Walsh did an amazing job on the space. It's beautiful with glossy cement floors, well-thought-out (and well-lettered) chalkboards that list an extensive beer selection, lacquered chipboard tables, cozy booths, a sleek, industrial-looking bar, and garage doors that open to the alluring patio. Somehow, they pulled off modern in a non-pretentious way — exactly what one would expect from a new Arcadia brewhouse. A great place to stop for a drink, especially since the beer menu caters to the craft beer lover.
Too bad the food and the service didn't match the surroundings.
An all-over-the place menu, bland, sloppy dishes, and a slow, uneducated, and overstressed staff made for a rather unpleasant experience.
But it was opening weekend and the place had a lot of potential. Things could only get better. Right?
Since O.H.S.O.'s big mid-November opening, I've been back multiple times. Brunch, lunch, dinner, late-night — I've tried it all. The service has improved some, the space is still great, the beer list is amazing, the patio is perfect for an afternoon drink, and the spicy bloody Mary garnished with homemade beef jerky is one of the best around. But I still find myself making excuses for the food.
Maybe they were just having an off-night.
I just don't think I ordered the right thing. Next time, I'll get that other thing and I'm sure it will be better.
I know it's been several months, but maybe they just need more time.
Maybe I need to stick to beer.
Here's a big part of the problem: O.H.S.O. is all over the map — literally. There's a little bit of everything — Asian, Italian, BBQ, and South American dishes are intermingling with plates of your typical pub fare. It seems O.H.S.O. is trying too hard, yet playing it safe. Everything sounds irresistible, but much of what actually comes out of the kitchen needs help — and flavor.
On too many of my visits, the flatbreads came up short on flavor and crispness. The O.H.S.O. Rita's three-cheese blend overpowered the microgreens, and the "dash of pesto" was undetectable. The flatbread itself wasn't sturdy enough to stand up to the task of holding up all that cheese, and it tasted like it had a touch of freezer burn. The pomodoro sauce lacked spice and reminded my dining companions and me of our school cafeteria days. The Pisa was a little better, but mostly because the pepperoni added a little kick of flavor to the otherwise bland flatbread.
The tuna arepas (open-faced South American sandwiches) sounded exotic but turned out to be nothing more than tiny tacos. The nicely seared yellowfin tuna tasted fresh, and the bright green avocado puree was decent, but aside from one lone berry, the blueberry salsa was MIA, and the dish as a whole lacked flavor.
After 10 p.m., things got even worse.
The late-night menu is sparse, with five options — gnocchi, nachos, cheese or pepperoni flatbread, and soft pretzels. The gnocchi and cheese was a bowl of cheesy mush that could have benefited from a friendly piece of bread. The tender gnocchi didn't stand a chance in the heavy green chile cheese sauce, and to make matters worse, there was an additional layer of cheese piled on top of the already too-greasy dish.
The nachos arrived at our table cold, soggy, greasy, and covered in far too much cotija cheese. There literally was no chance of scooping any toppings with a crisp chip. I'm not sure whether they actually sautéed the chips with the toppings or the dish had sat for so long that the chips soaked up everything. At least they had a nice flavor and a spicy kick, which was something missing from the previous dishes we had tried.
Brunch was an ugly disaster. Breakfast Bruschetta was a poorly executed plate of mushy bread, guacamole, runny eggs, and dry and under-seasoned pork cubes, topped off with a warm cucumber/pickle relish and cotija cheese. The Brewhouse Breakfast Stew had a nice, mellow flavor but was entirely too messy to navigate hungover at 10 a.m. (although the complimentary AZ beer helped). The churrasco steak was dull and overcooked, and the chorizo on the flatbread needed a good dose of spice. O.H.S.O. did manage to squeak out a pretty good plate of French toast. The lovely grilled slices of bread topped with fresh berries were a welcome sight compared to the rest of the morning's messy dishes.