​ōkta | farm and kitchen

Okta’s Sunday Supper #3 (9/28/25) was phenomenal! The tender pot roast, fresh field salad, homie cornbread with seasoned butter, and divine cheesecake burst with flavor, every bite tasting so fresh and dreamy! Tina’s warm service felt like family, and the roasted hazelnut gift was a lovely touch. Booking via OpenTable was a breeze. Modern and elegant, Okta’s farm-to-table vibe is a must-try. 5/5 stars!

Okta’s Sunday Supper #3 (9/28/25) was phenomenal! The tender pot roast, fresh field salad, homie cornbread with seasoned butter, and divine cheesecake burst with flavor, every bite tasting so fresh and dreamy! Tina’s warm service felt like family, and the roasted hazelnut gift was a lovely touch. Booking via OpenTable was a breeze. Modern and elegant, Okta’s farm-to-table vibe is a must-try. 5/5 stars!

The restaurant itself is inside the Tributary Hotel. The open kitchen lets you watch the chefs at work. The four-course tasting menu is available with wine pairings. We first chose the tomato tart. The Formage Blanc cheese inside was incredibly rich and creamy, and the puff pastry was fragrant and crispy. I loved it. My friend had the sqaush, which was just average. The second dish I recommend is the cod, with kimchi as a side dish, perfect for Asian palates. The cod was delicious, and the kimchi had a nice, tart, and sharp flavor. My friend's shellfish pasta was just average, and I wouldn't recommend it. The third main course was grass-fed beef. The texture was impeccable. The accompanying tart jam sauce was a novelty and interesting touch. My friend also had the ribs, which were also very good. The steak was generously coated in a fresh tomato sauce. It wasn't as rich as traditional American barbecue, but it had the slightly sweet, refreshing flavor I love. For dessert, I ordered an orange gelato, which was delicious. The fruit brownie was a bit lackluster; the cake itself felt a bit loose and lacked the richness a brownie should have. It also didn't really go well with the accompanying peach jam. At the end, the restaurant gave us two tiny chocolate hazelnut treats. Throughout the meal, the waiter explained the origins of each dish, including which organic farm it came from and what ingredients were used. While the overall style was more important than the substance, it was quite interesting to watch the chefs prepare the dishes and then serve them in unison.

The restaurant itself is inside the Tributary Hotel. The open kitchen lets you watch the chefs at work. The four-course tasting menu is available with wine pairings. We first chose the tomato tart. The Formage Blanc cheese inside was incredibly rich and creamy, and the puff pastry was fragrant and crispy. I loved it. My friend had the sqaush, which was just average. The second dish I recommend is the cod, with kimchi as a side dish, perfect for Asian palates. The cod was delicious, and the kimchi had a nice, tart, and sharp flavor. My friend's shellfish pasta was just average, and I wouldn't recommend it. The third main course was grass-fed beef. The texture was impeccable. The accompanying tart jam sauce was a novelty and interesting touch. My friend also had the ribs, which were also very good. The steak was generously coated in a fresh tomato sauce. It wasn't as rich as traditional American barbecue, but it had the slightly sweet, refreshing flavor I love. For dessert, I ordered an orange gelato, which was delicious. The fruit brownie was a bit lackluster; the cake itself felt a bit loose and lacked the richness a brownie should have. It also didn't really go well with the accompanying peach jam. At the end, the restaurant gave us two tiny chocolate hazelnut treats. Throughout the meal, the waiter explained the origins of each dish, including which organic farm it came from and what ingredients were used. While the overall style was more important than the substance, it was quite interesting to watch the chefs prepare the dishes and then serve them in unison.

I’ve never been one to “love” and write home about the Michelin star tasting menus. I always leave hungry. I always eat some strange live eel or animal organ I don’t want to eat. But this…this was incredible. The menu was brilliantly paired with insanely delectable wines. We ate and devoured everything brought to the table. We left full. We left happy and playful with our bellies and hearts full. The entire experience was comfortable while still feeling top notch.