Chef’s Insights
The Real Deal
Just a few of the many things that set us apart and highlight the exclusivity of the cuisine at the Mountain Oyster Club.
fig I. Executive chef “Obie” Photo Credit: Taylor Noel Photography
The Scratch Kitchen
From our in-house dry aged and hand cut steaks, to our stocks, sauces, and soups (our onion soup takes at least 2 days to make!) to Chef Mike’s house cured corned beef and smoked salmon, to our handmade banquet hors d’oeuvres and much more, we are producing by hand, from scratch and with love what many if not most Clubs source from outside purveyors.
In-House Butchery
The Creative and
Flexible Team
The Daily Grind
Whether you are enjoying the classic M.O. Burger or one of our smash burgers you are getting upper 2/3rds Choice Angus Beef chuck that has been dry aged in-house, ground fresh daily and served on our house made burger bun. Side of French fries? We cut those in house as well.
The Daily Grind – Our burgers are made with in-house buns, the meat is aged, trimmed, and then ground (twice) fresh daily in house.