A preview of the new spring menu at DOA.
Dirty Oscar’s Annex has had a lot of air time here at GCF in part because they’re so nice about inviting us to classy events such as this one (pinkie out), but it’s mostly due to their constantly evolving menu of fresh and unique dishes. The competition on 6th is intense with other fine eats like Crown bar and Asado (the finest menu on 6th will probably always belong to Marrow however), but Chef Aaron is doing his best to push his to new heights, and is firmly ahead of the bulk of those competitors.
A couple weeks ago we were invited, along with a number of other local media personalities, to a preview of the spring menu. The abbreviated menu showcased a number of bright and tangy vinegar-based dishes that are a very welcome springtime departure from the heavy and appropriately greasy bulk of the winter menu. It’s as if we’ve emerged from hibernation to find ourselves some spring fruits and flowers…served alongside a crisp IPA.
