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About this business

  • Cuisine
    Mexican
  • Meals
    Breakfast, Lunch, Dinner
  • Website
    oaxacakitchen.com
  • Price
    $$$$$
  • Hours
    Sun 11:30 AM - 2:30 PM, 4:00 PM - 9:00 PM
    Mon-Thu 11:30 AM - 2:30 PM, 5:00 PM - 9:30 PM
    Fri-Sat 11:30 AM - 2:30 PM, 4:00 PM - 9:00 PM
  • Cuisine
    Mexican
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Show Less

Tips

250

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Achara S.
Verified
Report | 2 years ago
Please keep up the good work
nancy l.
Verified
Report | 2 years ago
good - a little spicy but good
lynn f.
Verified
Report | 2 years ago
Both chicken tacos. Shrimp appetizer in cheese was great
Madhu A.
Verified
Report | 2 years ago
Good Mexican food
Anand C.
Verified
Report | 2 years ago
the food is delicious but would have been much better if it was authentic Oaxaca and not Southern CT watered down representation of it.
Rachel R.
Verified
Report | 2 years ago
I have gone to this restaurant several times now and will definetely go back! I've always had a great experience.
Chris S.
Verified
Report | 2 years ago
Food was delicious.
Marcie R.
Verified
Report | 2 years ago
Not a fan of their Riesling
Prasad C.
Verified
Report | 2 years ago
Add more chicken items for Indians to visit....
Timothy M.
Verified
Report | 2 years ago
Tacos and all of the food is very tasty. They kept the chips and salsa flowing! guacamole was amazing but pricey. The menu could be a bit stronger. More classic mexican dishes maybe? Although the dishes are supposed to be oaxacan, i found that some of my friends had trouble deciding what to order A little cheaper too would be nice.

From Our Editors

Helmed by Prasad Chirnomula—accomplished owner and executive chef of multiple area restaurants—Oaxaca Kitchen celebrates the nuanced flavors of Mexico. The same flair that Prasad brings to his acclaimed Indian recipes ignites his mole sauces, whose red and yellow variants spice up chicken breast and market-fresh fish, respectively. These sauces are painstakingly traditional, but other meals dabble in experimentation. The ceviche Veracruz, for example, was praised by the New York Times for its touch of sorbet, which "brightened and chilled the seafood" in the tangy starter.

Alternatively, guests can dig into hanger steak one of two ways—marinated and grilled with jalapeño pan juices or cooked with avocado and maguey leaves—before tippling tequilas from a sizable drink menu. Huevos rancheros and bloody marias make appearances at brunch, and live music crops up on Friday nights.

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