Seminole Heights restaurant Ox & Fields, which opened just over a year ago with fresh takes on Florida cuisine, has rebranded with a new name, menu and chef.
Now known simply as The Ox (a nickname O&F developed not long after it debuted), the restaurant tapped Zach West to succeed former executive chef Viet Vo, who's become the director of culinary operations for SaltBlock Hospitality + Catering. The food lineup, developed by West to fit the fresh concept, is billed as American Southern fusion.
The executive chef position is a first for West, who's spent the past three years sharpening his skills under Ted Dorsey of downtown St. Pete's The Mill.
"My philosophy as a chef is that good food can't be rushed," West said in a statement. "I know at home people have busy lifestyles with work and family so they might have to do the least time-consuming option just to get dinner served. But when you come to The Ox, it is the opposite. Our culinary approach is innovative yet we always use slow craft techniques to draw out the best flavors in every layer of your meal."
More than anything, guests can expect what the restaurant calls "slow food" cooking techniques. The menu's oxtail cures for a day before it is braised. Ahead of roasting, chicken (used in the chicken and dumplings) also receives the 24-hour brine treatment. And house-made peach butter, which supposedly brings back memories of Grandma's kitchen, takes four hours to achieve.
A full bar, specialty cocktails, weekend brunch, and indoor and outdoor dining continue to be offered as well.
This article appears in Jun 8-15, 2017.