Restaurant O opened its doors in Coos Bay in December 2017. Chef O'Neill launched his first restaurant, Ristorante O in May 2013 in Alghero in Sardinia, Italy which earned him recommendations in the Michelin Guide and L'Espresso Guides for three years. In November 2016, he closed the doors to his restaurant and decided to make Coos Bay his home. In September 2017, a well-loved Italian restaurant, Benetti's closed its doors after 38 years and paved the way for Restaurant O to put down roots in the picturesque southern Oregon coast.
Chef O'Neill was born in his father's home in Ballinasloe, Ireland, later attended primary school in his mother's hometown in San Fernando, Trinidad and Tobago then moved to Dover, England. He pursued a degree in culinary arts in Canterbury, graduating summa cum laude. He then started his adventure in various kitchens in Gstaad, London, Paris, Canouan and Mustique of St. Vincent and the Grenadines and Sardinia, Italy. Armored with his extensive experiences in the sophisticated culinary arena in Europe and the Carribean, Chef O'Neill's dishes transcends various flavors with a creative flair that astounds and exceeds expectations of the palate.
Restaurant O offers one of the first open concept kitchens in the southern Oregon. The 3,000 square foot property that dissects highway 101 on the northern and southern routes offers a tapas and cocktail bar, a brasserie main dining hall and a tasting room on the upper level that overlooks the bay.
Kariktan Cruz has been a pediatrician at North Bend Medical Center since 2009 right after she finished her pediatric residency in El Paso, Texas. A year after she finished medical school in the Philippines, she migrated to Trinidad and Tobago for four years working as a pediatric house officer before moving to Texas.
Chef O'Neill's and Dr. Cruz's paths crossed while she was on vacation in St. Vincent and the Grenadines. He surprised her with a five-course tasting menu which included his mi-cuit foie gras which to this day is one of her favorites. As staunch foodies, they enjoy a variety of cuisine from street food in Bangkok, an eat-all-you can buffet in Manila and tasting menus at Joel Robuchon's, Guy Savoy's or Daniel Boulud's restaurants. For Rica, the surest way to her heart has always been through her stomach. They married in December 2008.
Chef O'Neill was born in his father's home in Ballinasloe, Ireland, later attended primary school in his mother's hometown in San Fernando, Trinidad and Tobago then moved to Dover, England. He pursued a degree in culinary arts in Canterbury, graduating summa cum laude. He then started his adventure in various kitchens in Gstaad, London, Paris, Canouan and Mustique of St. Vincent and the Grenadines and Sardinia, Italy. Armored with his extensive experiences in the sophisticated culinary arena in Europe and the Carribean, Chef O'Neill's dishes transcends various flavors with a creative flair that astounds and exceeds expectations of the palate.
Restaurant O offers one of the first open concept kitchens in the southern Oregon. The 3,000 square foot property that dissects highway 101 on the northern and southern routes offers a tapas and cocktail bar, a brasserie main dining hall and a tasting room on the upper level that overlooks the bay.
Kariktan Cruz has been a pediatrician at North Bend Medical Center since 2009 right after she finished her pediatric residency in El Paso, Texas. A year after she finished medical school in the Philippines, she migrated to Trinidad and Tobago for four years working as a pediatric house officer before moving to Texas.
Chef O'Neill's and Dr. Cruz's paths crossed while she was on vacation in St. Vincent and the Grenadines. He surprised her with a five-course tasting menu which included his mi-cuit foie gras which to this day is one of her favorites. As staunch foodies, they enjoy a variety of cuisine from street food in Bangkok, an eat-all-you can buffet in Manila and tasting menus at Joel Robuchon's, Guy Savoy's or Daniel Boulud's restaurants. For Rica, the surest way to her heart has always been through her stomach. They married in December 2008.
Private catered & Virtual Wine Dinner is prepared for you to take the stress out of preparing the food, just follow MasterChef O'Neill live instructions for plating and re heating your gourmet meal or sit back relax and let MasterChef ONeill prepare an incredible dining experience from your home.
We're offering a cure for cabin fever with our private catered or virtual wine dinners prepared and shipped via FedEx to you for an exciting evening with MasterChef Eoghain O'Neill and wine makers from all over the globe to give you an great wine dinner experience from the comfort of your home.
We hand select each winery and curated to perfection the perfect food parings to enhance the wines.
Sign up for a 4-6 course packed virtual dinner from Chef Eoghain O'Neill for 2 adults and wine for pairing.
Sample Menu below...
PHASE ONE
Charcuterie & cheeses
2011 Bricco Mondalino Malvasia di Casorzo d’Asti *
A sweet red wine with hints a sparkling notes of strawberry, blackberry and rose.
This is one of Piedmontese hidden secrets very popular in Italy and pairs with cheeses and desserts.
PHASE TWO
Tuna sashimi# and wasabi caviar with ponzu dressing, jalapeños & pea sprouts
2014 Santadi Vermentino di Sardegna Villa Solais*
Brilliant straw yellow, with green and golden hues; very fresh nose with appealing minerality, confirmed on the palate, also attractively floral, fruity & mineral.Pair with fresh seafood and white meats. Wine from the world's #1 Blue Zone island of Sardinia.
PHASE THREE
Filet mignon with truffle scented pureéd potatoes, sauteéd vegetables with cognac sauce
2016 Spellbound Pinot Noir
Spellbound Pinot Noir has an alluring color and inviting bouquet of rich raspberries, cherries and red currant, vanilla bean and roasted coffee, all in a remarkably approachable glass. The wine is crafted to unleash dark and luscious characteristics, while managing tannins to deliver an opulent and juicy Pinot Noir
PHASE FOUR
Dark & white chocolate mousse with fresh raspberries & green tea chocolate crunch
2011 Bricco Mondalino Malvasai di Casorzo d’Asti *
* Special bottle purchase price for virtual wine dinner attendees.
Call 541-808-9300 or email us at [email protected]
for reservations, advance payment and inquiries.
Fedex available statewide additional fee.
Must be 21 years and older.
Zoom invite to follow by individual e-mail.
#Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
your risk of food-borne illness. theme to customize and add content to this page.
We hand select each winery and curated to perfection the perfect food parings to enhance the wines.
Sign up for a 4-6 course packed virtual dinner from Chef Eoghain O'Neill for 2 adults and wine for pairing.
Sample Menu below...
PHASE ONE
Charcuterie & cheeses
2011 Bricco Mondalino Malvasia di Casorzo d’Asti *
A sweet red wine with hints a sparkling notes of strawberry, blackberry and rose.
This is one of Piedmontese hidden secrets very popular in Italy and pairs with cheeses and desserts.
PHASE TWO
Tuna sashimi# and wasabi caviar with ponzu dressing, jalapeños & pea sprouts
2014 Santadi Vermentino di Sardegna Villa Solais*
Brilliant straw yellow, with green and golden hues; very fresh nose with appealing minerality, confirmed on the palate, also attractively floral, fruity & mineral.Pair with fresh seafood and white meats. Wine from the world's #1 Blue Zone island of Sardinia.
PHASE THREE
Filet mignon with truffle scented pureéd potatoes, sauteéd vegetables with cognac sauce
2016 Spellbound Pinot Noir
Spellbound Pinot Noir has an alluring color and inviting bouquet of rich raspberries, cherries and red currant, vanilla bean and roasted coffee, all in a remarkably approachable glass. The wine is crafted to unleash dark and luscious characteristics, while managing tannins to deliver an opulent and juicy Pinot Noir
PHASE FOUR
Dark & white chocolate mousse with fresh raspberries & green tea chocolate crunch
2011 Bricco Mondalino Malvasai di Casorzo d’Asti *
* Special bottle purchase price for virtual wine dinner attendees.
Call 541-808-9300 or email us at [email protected]
for reservations, advance payment and inquiries.
Fedex available statewide additional fee.
Must be 21 years and older.
Zoom invite to follow by individual e-mail.
#Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
your risk of food-borne illness. theme to customize and add content to this page.
