Hours: Lunch & Dinner
At The Obstinate Daughter, executive chef Jacques Larson’s big, open kitchen has a plancha and a wood-fired oven, and he uses it to create a beguiling array of pizzas, pastas, and small plates. The pizzas bear tempting toppings, like clams and roasted fennel or pork meatballs and red peppers. The dishes on the rotating “plates” menu range in size from “Geechie frites” (long strips of fried polenta) to a crispy duck with with carrot farrotto, cipollini, and chermoula. Fluffy ricotta gnocchi are topped with an intensely flavorful short rib ragu with tender strands of beef in a pool of reddish orange tomato-tinged jus. OD boasts a cheery, casual environment for enjoying Larson’s impressive parade of delicate but flavorful dishes. And that makes it one of the best upscale dining destinations not just out on the beaches, but anywhere in town. —Robert F. Moss (Dish, Winter 2020)
Executive Chef Jacques Larson’s big, open kitchen has a plancha and a wood-fired oven, and he uses it to create a beguiling array of pizza, pastas, and small plates.