The OC — Restaurant in Ashwaubenon

We heard about this place, so we had to try it out. I think the hype was their brussel sprouts and pizza. Although we forego the pizza, we ended up ordering and starting with the brussel sprouts. Those were amazingly delicious! The brussel sprouts were nicely charred and soft with a tangy sweet glaze, tossed among the sprouts were meaty pieces of bacon ends. This was an appetizer and surely could have been a dish on its own. We ordered the following: Perch plate Walleye sandwich Red shrimp pasta Perch plate- I don't know where to start with this and maybe it was a bad day for the cooks but nothing on that plate was worth saying. Yes I'm so glad I spent my money on this. The fish was soggy. The breading was coming off, the potatoes that were roasted were just greasy. It was just a plate of grease and I just felt like it was lacking something. No amount of fresh lemon juice. Their Ranch like tartar sauce or breadstick felt like I could save this plate of perch. Walleye sandwich- was as expected, a fish sandwich. Fries were okay. The fish was good, was it amazing? It was just "Okay". Red shrimp pasta- no. I don't even know where to begin with this. It reads well on the menu. The whole presentation, no. Yes, you get about six to eight pieces of pretty meaty size shrimps, a plethora of pasta, and what seems like the weirdest oddest combination of sweet and sour sauce or their soy glaze sauce or whatever it was... Pooled at the bottom of the bowl. I think they missed the mark with having this " Asian inspired" dish to be served with rice. Could have used a bit more fresh vegetables instead of the frozen or what seemed like frozen vegetables sprinkled about the copious amounts of noodles and shrimp that was drowning in that glaze. Their breadstick was just what it was a basic non-homemade breadstick. Everything about this location screams like it would have the best food. You have the view. You have a wine wall. You have the location. The big windows... I'm sure other dishes are a lot better, but the ones that we had that were on the special and on the regular menu were just giving lackluster and disappointments. What was not disappointing was those brussel sprouts. Maybe we just went on an off day. Maybe it was just very busy. Who knows... I think if we had to go back I would try something else other than their fish and possibly try out their Pizza. The place has a lot of potential. I think the menu just needs to be refined and whoever is cooking the head chefs should be looking over those dishes that are...

I researched places near me and found this place was open and under new ownership. Liking to keep my $$$ local, we decided to give dinner a shot on 1/18. Plenty of parking, not really busy, but we got there around 6. We went to the bar. First cocktail was a Leinie's Red, while I figured out the next step. The wife got a Bulleit whisky old-fashioned, sweet. They muddled it, making it really good. After my beer, I got a Bulleit Rye/Sour. Poured correctly, great proportions. Gabe did really good with the drinks. I also watched his interactions with other customers, as well as making other drinks. Methodical. Each drink was put together as it should be. Not just slapped together and call it 'good'. After a few drinks, we cashed out and got seated. I ordered the 9 oz. Filet, The Wife ordered the Sirloin Stroganoff. We also ordered the Pesto fries as an appetizer. Granted we were very hungry, but those were top-notch. All the fries were cooked perfectly...crispy on the outside, fluffy in the middle. The cheese, basil-pesto and balsamic were just right, on each fry. My steak was perfect in both seasoning and doneness (medium-rare). The fingerling potatoes, perfectly cooked. The carrots were sweet and also perfectly cooked. Not sure how they were prepared, but not one was mushy, and there was a sweetness that may have been a glaze or a part of the cooking process, but it was NOT overpowering. They were delicious. The Wife's stroganoff was phenomenal. Noodles, great. Sauce, very tasty and properly seasoned. But it was the sirloin. It wasn't chunks of sirloin, cubed-up, pan-fried and tossed in. It was a medium-rare medallion, sliced and put on top of the noodles.

Sorry for using the word perfect so much. It's hard to season or cook so many aspects of a meal. For me, carrots, potatoes and meat. All done the way that I like them. Not overly seasoned, steak cooked to one of the best medium-rares I have ever had. Veggies were not mush in any way, once again, seasoned the way that I like them.

For the wife, noodles al dente. Great sauce. Medium rare meat, and the presentation.

OK, so what was bad. The lighting. But this could just be in the booth we were in. That took NOTHING away from my review, but had to toss in a negative so it doesn't seem like a...

We had dinner here on a Friday evening for the first time. Someone else in our dinner club group picked this restaurant since they have been here multiple times before. After reading the many other reviews before we dined, I was somewhat unsure of what we would find. Our experience here was enjoyable with great service and excellent food and drinks.

First off, the prices are a bit higher than many other restaurants, but the food is definitely higher end and a little more unique in preparation. They do add the 3% fee for credit card transactions, and added a 20% service charge (tip) since we had a party of 10, and needed the checks all split up. Our server actually accomplished the splitting of the checks and got everything right the first time. That can be a challenge, but she nailed it! She did a wonderful job taking care of our table and the service was excellent. This included the bar service as well. To be fair, it wasn’t very busy there, but nevertheless she did great.

All our food was delicious. We had the cheese curds and 2 orders of the caramelized Brussel sprouts. The cheese curds are the bomb!. Hands down some of the best in Green Bay. The flavor of the Brussel sprouts is amazing.

Our meals consisted of the following entrées; Rib eye steak, the smoked pasta, ahi tuna, cod, perch special, and salmon. Everyone enjoyed their dinners, The tuna was cooked just right (nice and rare) with an excellent sesame ginger lime sauce. The steak was cooked just right as well (med. rare). The perch and cod are prepared in the traditional fish fry manner and served with various potato choices and green beans as a vegetable. These dinners are not served with cole slaw or rye bread.

The restaurant is large and can easily accommodate big groups. We will definitely return again for...