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¡OBA!

Executive Chef Scott Neuman, who worked alongside McLain in Southern California and at Hall Street, is the architect behind ¡Oba!’s Nuevo Latino cuisine — a movement that was pioneered by the restaurant in the late 1990s, transporting guests on an imaginative journey across cultures. Exploring vibrant flavors from Spain, Portugal, the Caribbean and across the Americas, ¡Oba!’s menu is the intersection where bold Latin traditions, spices and preparations meet seasonal, often locally-sourced ingredients. In the bar, guests enjoy exotic, Latin-inspired cocktails and savory tapas such as the queso fundido dip, crispy coconut prawns and prime rib coyotas. The dinner menu offers longtime favorites such as the ancho-marinated ahi tuna, vaca frita (Cuban-style pulled flank steak) served atop boniato mash, and vegetarian roasted butternut squash enchiladas with a creamy toasted walnut sauce. Desserts are equally exotic, ranging from the airy malassadas — warm Portuguese-style pastry puffs filled with banana cream — to the utterly decadent “Baked Argentina” — toasted meringue atop chocolate cake and adorned with bananas, caramel and vanilla bean ice cream.

Wine pairings are a valued element of the ¡Oba! experience. The wine list is carefully managed to offer guests plenty of choices without being overwhelming or cumbersome. The current wine list features approximately 150 selections by the bottle, as well as 22 selections by the glass. The primary focus is on wines from the Pacific Northwest, Spain and South America, with the overall goal of offering different varietals that complement ¡Oba!’s cuisine in a variety of price ranges.

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