The Aging Oak — Restaurant in Cambridge

The Aging Oak is back ... and even better! Last night we sampled a few of the items from the revamped menu prepared by The Aging Oak's new chef, Ryan Colley. Many of the choices looked familiar but Chef Ryan has added his own twist to both the flavours and presentation. We began with the Pear and Walnut with Brie flatbread, reminiscent of the old menu but elevated with the addition of some very flavourful pork cheek. Highly recommended! We were told that mussels are going to be a menu staple but the flavours will vary, which means we'll be coming back regularly to sample the different combinations. Last night's PEI mussels were served in a rich broth made from Amsterdam beer, red onion, marinara sauce and basil, and served with chunks of rustic bread. The mussels were fresh and perfectly cooked, and the broth was worthy of repeated dipping. Finally, we decided to be adventurous and order the Wild Mushroom Escargot Dip. This is a must-try for mushroom lovers! It's rich and earthy, and absolutely delicious with the accompanying breads. Not being one to order escargot, the dip was a pleasant surprise! Our dishes paired perfectly with a glass (or two) of Pinot Grigio and a sampling of Henderson's Old Fashioned beer. I highly recommend a trip to The Aging Oak, whether you're looking for a drink and a small bite, or decide to share several small plates. The food is delicious, the bar menu is expansive, and owners Jerry and Carol are...

Came for dinner on a Friday night to celebrate an personal occasion. From start to finish the experience was amazing.

First of all my apologies for forgetting the persons name who helped up - but assuming it was the owner. He was amazing to talk to and very helpful with everything. The service and food here is just incredible. and I'll make separate note right now about the drinks. But for the food, the charcuterie was just incredible. Great portions and the selections were explained to us as well to what they were, always a nice touch. Flatbreads were great as well.

Second - the Whisky. This was hands down the best place I've been to for a whisky flight. The gentleman was very knowledgeable about what was being served in the flights and how to enjoy them. I was blown away. I've had whisky flights before, but none like this.

Third - the music. We were fortunate enough on the Friday to enjoy live music. He was amazing. Not too loud, and great selections that really set the mood and let us unwind while enjoying.

Overall what more can I say - hands down an incredible experience start to finish. We drove over 1.5 hours each way, and I'd do it again in a heartbeat. Looking forward to...

As part of our 20th anniversary celebration, my wife and I made a quick stop at The Aging Oak in Cambridge — and we’re so glad we did. We went in just for a wine flight and their charcuterie board special, but the experience ended up being a real highlight of our evening.

The special included three types of wine and a choice of either a cheese or meat board. My wife is all about the cheese, and I lean more toward the meats — and the staff were kind enough to give us a mix of both. We ended up with a delicious selection: spicy Havarti, port cheese, and prosciutto. But the star of the board, hands down, was the maple onion jam. It paired beautifully with the cheeses, meats, and crackers — absolutely bursting with flavour.

The pickles that came with the board were also excellent — tangy and crisp, they really added a nice touch.

Even though it was just a short visit before heading off to dinner elsewhere, The Aging Oak left a great impression on both of us. Great wine, a thoughtful charcuterie board, and cozy atmosphere — we’d definitely recommend it to anyone looking for a relaxed and tasty stop...