Once in a while, there is a collaboration within the community that makes us think to ourselves, “How did it take so long for them to realize they are perfect together?” Those are my precise thoughts after experiencing the new, ever-evolving menu at the Ritz on Circuit Avenue in Oak Bluffs. The Ritz has joined forces with Chef Ben DeForest of the Red Cat Kitchen, along with a few key personalities from his team, including his pastry chef Erica McCarron. Together, they plan on breaking 40-year-old perceptions of what “bar dining” is and should be, starting with an Americana-inspired menu showcasing comfort food at its finest.
It’s a “natural marriage,” as Chef DeForest describes it. The Ritz has been known as the local dive bar for many decades. Now, it’s Mr. DeForest’s job to add “great food” to the dive bar menu, which will surprise you once you taste it. The collaboration officially started a couple of weeks ago, but is now up to a “Draft Menu #5,” meaning that the chef has already started evolving and creating a menu the local crowd will love. His focus and love for local products is still a part of this new philosophy for the Ritz. Vendors such as Reliable Market and MV Organics are showcased.
You’ll notice similarities to Red Cat in the Ritz menu as well. Menu items currently include Linguica Dogs and Chicago Style Relish ($8), Macaroni and Cheese and Griddled Ham Steak ($12), Linguini and Balls with garlic bread and Parmesan ($12), Peanut Butter and Fluff ($4), House Soft Pretzel and Dijon ($4), and more.
Another menu item that will always be present will be the Blue Plate Special. Come in with $10 and eat to your heart’s content with a special that’s ever-changing, focused on stick-to-your-ribs comfort food, and that will get you in and out quickly if you need to go back to work. The Ritz plans to distribute “Blue Plate Special Cards”: you’ll get a stamp every time you order the special, and once you’ve stamped 10 of those, the 11th Blue Plate Special is on the house. A great incentive to grab lunch in Oak Bluffs any day of the week.
I had a chance to taste two staples on the menu: Stewart’s Littleneck Chowder and “White Boy” Chicken Enchiladas. It’s safe to say that Stu’s chowder may be my favorite chowder on Island, and it doesn’t have butter, bacon, or flour in the recipe. As a foodie, butter, bacon, and flour make up my food pyramid, but you won’t miss it at all. The potatoes, cream, and littleneck clams come together to form such a luscious chowder, naturally thickening it up. A sprinkle of thyme balances it all out; don’t skip it when you’re there. The “white boy” enchiladas are not authentic to where enchiladas come from, but just as tasty. Imagine Tom Brady making you enchiladas: That’s what you’re getting. End the meal with a dessert from Erica McCarron and you’ll be in O.B. heaven. All in all, the Ritz and Red Cat have created something special: an affordable option during the off-season.