Seasonal, produce-driven dishes set in an atrium with an open kitchen, right next to Prospect Park.
Steps from the Brooklyn Museum in Prospect Heights, Oxalis features a lively kitchen and intimate dining room that opens to a wood-framed atrium. By Daniel and Mirazur alum Nico Russell, this neighborhood gem features a set carte blanche menu highlighting seasonal ingredients in the dining room and a 3 course prix-fixe in the bar room.
4.8 – 402 reviews $$$ • New American restaurant
Menu
| Oxalis | |
| Pantry Staples | |
| House-Cultured Butter – 1/2lb Our house-cultured butter, slightly cheesy. A combination of our favorite flavors of cheddar, the saltiness of butter and some of the best dairy product that we are able to find. This butter is a staple to have in the pantry and can be used for finishing a dish, or just enjoying on bread. Safe to say that it’s some of the best butter you’ll find in Brooklyn. Each order contains four 2 ounces portions. |
$14.00 |
| Harissa Our house hot sauce. Versatile, flavorful, and (very) spicy. A marriage of techniques and seasonal ingredients. Each batch is slightly different and changes with the season, incorporating fresh peppers unique to the season, dried peppers we’ve saved, fermented pepper juices and other ingredients. Available in 4-ounce squeeze bottles. |
$5.00 |
| Olive and Guindilla Pepper Mix A mix of olives and pickled Guindilla peppers in Spanish olive oil. |
$4.00 |
| Marinated Anchovies Marinated white anchovies in Spanish olive oil. |
$6.00 |
| Sparkling | |
| Chateau Lafitte, ‘Funambule,’ Gros Manseng, Jurançon, France 2019 Château Lafitte is located within the Jurançon appellation in southwestern France, a region traditionally known for making dessert wines. The current winemaker, Antoine Arraou, has taken the estate in a decidedly natural direction, including Demeter certification for all of the plots on the land. Here the holdings are all Petit Manseng and Gros Manseng, grapes native to the region, on clay and limestone. A new winery was built in 2018 with an emphasis on self sufficiency (solar, gravity, rainwater) along with some new tools, like amphoras, and experimental approaches such as macerated whites, pet-nats, and zero-zero cuvées. This pet-nat is 100% Gros Manseng, and drinks quite fresh, a little tangerine rind, and a touch of sweetness on the finish |
$30.00 |
| Domaine Geschickt, ‘Obi Wine Keno Bulle,’ Alsace, France 2019 The estate was started in the 1950’s, however the current head, Frédéric Geschickt, took over in 1993 and converted to organic and biodynamic farming in 1998. They have some holdings in some of the Grand Cru sites and strictly work with Alsatian grape varieties. However, Frédéric has been experimenting with more playful styles of wine, like pet-nats and skin contact wines, styles not very common for the area. These 25 year old vines are grown on clay limestone and alluvial soil, signs of ancient rivers that once ran through these mountains. The grapes are fermented in stainless steel. Secondary fermentation happens naturally in the bottle. Fresh and vibrant, with a hint of ripe pineapple, perfect acidity, and a soft and subtle sparkle. |
$35.00 |
| Clos Lentiscus, ‘Gentlemant,’ Malvasia de Sitges, Catalunya Spain 2014 Manel Arinyó, also known as the “bubble man,” is making some of the most exciting sparkling wines—not just in Spain but in the world. The ‘Gentlemant’ is 100% Malvasia, specifically a type of Malvasia native to the region of Sitges. The first fermentation takes place in stainless steel tanks with indigenous yeasts and the second fermentation naturally in bottles. The wine sees thirty-six months aging on it’s fine lees, making a distinguished, aromatic, and fragrant sparkling wine. |
$50.00 |
| Domaine Mosse, ‘Moussamoussettes,” Gamay, Grolleau, Loire Valley, France Previously, the Mosse family had owned a wine-bar/wine retail in Tours, and they credit the great vignerons they met there, among them Jo Pithon and François Chidaine, as the impetus to become winemakers. They adopted organic viticulture techniques from the start, plowing between and under the rows, and use biodynamic preparations to treat the vines and soil. In their area of Anjou Noir, the soils are shallow, with subsoils of schist and sandstone, and varying amounts of clay on the surface. With all the efforts put into vineyard work, it is equally important to them to vinify in a natural fashion, and they are particularly attentive to minimizing manipulations and the use of sulfur. All the wines are barrel-fermented and aged, and usually the whites go through their malolactic fermentation. The barrels are renewed as needed: they are containers, not oak flavor providers. The grapes for the Moussamoussettes are direct pressed, and the juice partially ferments in stainless steel. It is then bottled with a crown cap. The fermentation continues inside of the bottle and the trapped CO2 creates the wine’s natural effervescence. Each bottle is manually disgorged then resealed with a Champagne cork. |
$29.00 |
| Franz Strohmeier, ‘Schilcher,’ Blauer Wildbacher, Styria, Austria ‘Schilcher’ is the name for a local sparkling rosé made from Blauer Wildbacher in the districts of western Styria. Styria, or Steiermark, is a region located in south-eastern Austria that once included a portion of Slovenia. The fruit for this wine comes from four vineyards located just about a dozen miles north of the Slovenian border. The age of the vines spans 20 to 35 years. Franz Strohmeier has been making traditional Schilcher since 1989. This cuvee is steel-tank fermented and finished in the bottle with a second fermentation. The ‘Schilcher’ is medium-bodied, fruity, and deep copper in the glass with a lightly fizzy texture. The nose and palate show cranberry, raspberry, and minerality. A great alternative to the usual sparkler or rosé. |
$42.00 |
| White & Skin Contact | |
| Stein, ‘Weihwasser,’ Riesling, Mosel, Germany Dr. Ulrich “Ulli” Stein farms meaningful parcels of land that have a few important things in common: They are not easy to work. They are commercially unknown. And, most importantly, Ulli loves them. In fact, Stein is more than a winemaker – he is a passionate advocate for the traditional, steep, slate vineyards of the Mosel. In 2010, Ulli published a manifesto warning of the threats to the region’s 2000-year-old viticultural tradition. Winemaking with Ulli is refreshingly light on “style,” instead focusing on what the vineyards say to him. Certainly there is a focus on wines that are dry; lightness and zip are more important than gobs of fruit. This slatey, stony, and bone dry Riesling is bright on the acidity and packs a tart punch. |
$35.00 |
| Beurer, ‘In der Luft,’ Württemberg, Germany 2019 This is an unfiltered garden-fresh blend from the biodynamic BMX guru from Swabia, Jochen Beurer. A mix of Riesling, Chardonnay, Gewürztraminer and probably some other things, the wine has lift and energy and a complex bundle of citrus, stone fruit, complex herbs. Refreshing, plain and not so simple. |
$30.00 |
| Porta Bohemica, Müller Thurgau, Czech Republic 2018 Aleš Svatoš is a 61-year-old laboratory scientist and chemist turned natural winemaker. He founded the Porta Bohemica winery in 2010, after many years of planning and studying on how to make natural wine. The vineyards are located in northern Bohemia, very close to Germany where Aleš works as a chemist, and their most important grape variety is Muller Thurgau. Wine grapes have been cultivated in this historic area since the 1th century. Velké Žernoseky is the appellation here, which has steep hills above the Elbe river. The grapes are hand harvested and destemmed, and ferment with indigenous yeast in open topped stainless steel tanks. The wine remains in contact with the skins for 2 days, and is then pressed and racked and remains in the stainless steel tanks for about 10 months on the lees. The wine is bottled without filtration or clarification, with an addition of a minimal dose of sulfur. |
$30.00 |
| Bénédicte & Stéphane Tissot, ‘Patchwork,’ Jura, France, 2018 Stéphane Tissot is a dedicated biodynamic wine maker and is determined to spreading the gospel of Jura wines to the world. His wines are respectful of tradition but always looking for ways to improve and innovate. The Patchwork Chardonnay is a blend of grapes coming from various clay and limestone parcels of the vineyard and ages in neutral and 10% new oak. This rich Chardonnay has notes of buttered popcorn, honey and sesame. |
$47.00 |
| Domaine Arletaz, ‘Mascha,’ Grenache Blanc, Macabeo, Languedoc, France 2017 Benoit Arletaz and his partner Amélie, set up their cellar near Opoul, a region on the border of Catalunya and the Corbières, after traveling France to promote biodynamic agriculture and organic crop protection. The vines of Domaine Arletaz are perfectly pruned and healthy old vines of Carignan, Mourvèdre, white, gray and black Grenaches as well as old Maccabeo. Since 2016, the estate’s grapes have been certified organic. The work in the cellar is done in the most natural way possible: with indigenous yeasts, work by gravity, no pumping before drawing, no filtration or fining, and slight use of sulphites when setting if necessary. Domaine Arletaz is a very young estate with an extremely promising future (first vintage in 2014.) The ‘Mascha’ is a blend of Grenache Blanc and Macabeo, and drinks very tropical. |
$30.00 |
| Slobodné Vinárstvo, ‘Eggstasy II,’ Rizling, Trnava, Slovakia 2017 Zemianske Sady is a family run estate that has been making wine in Hlohovec since 1912. At its inception, the estate was primarily a tobacco farm that also produced wines which sold locally and were beloved by the art scene in Prague. Due to the war and political strife, the estate stopped production until 1997, where now, the fourth and fifth generations have taken over as Slobodné Vinárstvo. The ‘Eggstasy II’ is a wild skin contact Riesling aged for 18 months. It’s rich and textured, and beautiful with spicy food. |
$40.00 |
| Kabaj, Sivi Pinot, Goriska Brda, Slovenia 2016 Jean Michel Morel is a French born expat with wine making experience in the south of France and Bordeaux. However, he fell in love with Katja Kabaj, a Slovenian woman from a wine family tucked away in the hills of Goriska Brda, and they two began making wine together. Kabaj is a family run winery and kitchen dedicated to the fruits of Goriska Brda. All of the fruit is grown on the estate, with the dominating grapes being white Slovenian varieties with an average age of 30 years. Their Sivi Pinot, or Pinot Gris, is vinified with its skins after spontaneous fermentation in the cellar, and is aged for one year in French oak. There’s lovely texture with notes of strawberry and baking spices. |
$30.00 |
| Light Reds & Reds | |
| Liten Buffel, ‘On the Shoulders of Giants,’ Niagara Escarpment, 2018 A favorite of ours here at Oxalis, Liten Buffel is a small winery making incredibly interesting wines right in the shadow of Niagara Falls in upstate New York. They focus on low intervention wines that reflect time and place with no fining, filtration or sulfites. “On the Shoulders of Giants” is a co-ferment of 75% Blaufrankisch and 25% Sauvignon Blanc thats bursting with funk, red fruit, green herbs and a touch of bubble gum. |
$42.00 |
| Partida Creus, ‘VN,’ Massis de Bonastre, Catalunya, Spain 2019 Partida Creus is the project of two Italians now in residence in the Tarragona region of Catalonia, just south of Barcelona. The idea of the project was to work with historical, often overlooked local varietals that in many cases were not recognized by the D.O. of the area: Penedès. Massimo and Antonella strategically went about buying up small plots of abandoned vineyards dotted around the area where mostly unknown varietals such as Garrut, Vinyater, Samsó and Queixal de Llop grew. They sought to revitalize the vines and work out the best expression for these old varietals, working without chemicals in the vineyard and without selected yeasts or any other additions in the cellar. They make an impressively dizzying number of different wines, all of which are unified by a very distinctive house style – raw, visceral and pungent reds, and salty, turbid, expressive whites. As a couple, they have an insatiable energy that really comes through in the wine. The ‘VN,’ or ‘Vinel·lo,’ is a field blend of seven grape varietals: Trepat, Sumoll, Garrut, Queixal de Llop, Ull de Perdiu, Garnacha, and Samsó. It drinks like a light Jura red – we recommend enjoying with a little chill! |
$35.00 |
| Jean-Baptiste Senat, ‘Arbalète & Coquelicots,’ Languedoc-Roussillon, France 2018 Jean-Baptiste and Charlotte Sénat have been working their fifteen hectare domaine in the heart of Minervois since 1996, when they escaped to Trausse in the foothills of the Montagne Noir from Saint-Germain in Paris. They are organic and carry out all work by hand and vinification takes place with minimal intervention in a mixture of large and small casks. Only natural yeasts are used, the wines see no fining or filtration, and only tiny amounts of sulphur are employed in the cave. ‘Arbalète & Coquelicots’ translates into ‘Bow & Arrow & Poppies’, a wry tribute to the heavy metal band Guns & Roses. It is a blend of 80% Grenache & 20% Cinsault. In the glass are spicy aromas and spiky acidity, with red berries, violets, and a pronounced minerality. |
$35.00 |
| Vini Viti Vinci, Bourgogne Coulanges-la-Vineuse Generique Natural Pinot Noir from Burgundy. Nicolas Vauthier, the winemaker, learned industrial winemaking in Washington state as well as France before opening a natural wine bar in Paris. His wines have a solid tannic structure that is owed to his training, but become wild as they sit open. The 2016 has gentle red fruit, but the wine is still vivid and fresh. |
$52.00 |
| Brand, ‘Cuvée Flora,’ Dornfelder, Pfalz, Germany NV With the Brand “Cuvée Flora,” we have an old-vine Dornfelder vineyard (about an acre and a half in size) planted a half-century ago by Daniel and Jonas Brand’s grandfather, and worked by the grandfather and his beloved horse, Flora. The “Cuvée Flora” is a blend of two vintages, 2016 and 2017. While the wine has the signature inky darkness, it is not a rich or heavy wine. Dark fruited, brambly, herbal, the wine is textural yet very fresh on the palate, multifaceted and complex. |
$40.00 |
| Domaine de la Grande Colline, Cornas 100% Syrah. Organically farmed and fermented spontaneously. The wine sees 24 months in oak before bottling. Hirotake Ooka emigrated from Japan to pursue winemaking in France. His outsider perspective is slightly controversial but his wines are complex and exciting. The Cornas has good tannin and structure but also has a wild side. |
$125.00 |
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Order and Reservations
Reservations: oxalisnyc.comresy.com
Contact Oxalis
Address: 791 Washington Ave, Brooklyn, NY 11238
Phone: (347) 627-8298
Website: http://www.oxalisnyc.com/
Hours
| Tuesday | Closed |
| Wednesday | 5:30–10PM |
| Thursday | 5:30–10PM |
| Friday | 5:30–10PM |
| Saturday | 5:30–10PM |
| Sunday | 11AM–2PM, 5:30–10PM |
| Monday | Closed |
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