All reviews are from people who have redeemed deals with this merchant.
Reviewed June 17, 2013
Reviewed March 24, 2013
Reviewed February 24, 2013
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per table. Reservation required. Dine-in only. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Reservations made through OpenTable.com are strictly prohibited. Not to be combined with any other offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Oregano Bar & Bistro
As a child, Claude Solliard filled his mother's pantry with produce from the northern Italian countryside. He picked wild mushrooms, tended grapevines, and harvested bushels of spaghetti, becoming a farm-to-table chef long before it came into fashion. As the executive chef of Oregano Bar & Bistro, Solliard reprises this role while fusing French and Iberian (Spanish and Portuguese) cuisine. He adds French flair to paella by adding duck, and redefines ratatouille by plating it with Serrano ham and salmon.
When New York Times reported on the opening of Oregano Bar & Bistro, it placed special emphasis on the bistro's décor concept, which originated from the mind of Erick Caceres. To create a classic-yet-modern ambiance, Caceres outfitted the 133-seat bistro with a glass-enclosed garden room and waterfall. A red-leather banquette stretches across the main dining room and backs up to a wall inlaid with mirrors that advertise the catch of the day and your face.