The Oxford had a vision of bringing Middle Eastern, Southeast Asian, Indian and English flavors to the table in a lively atmosphere to emulate a British Gastropub. It did just that. Our takeaway from this four-month-old restaurant in the smack of downtown Sunnyvale is creativity at its finest. We’re talking kale chips dipped in chickpea batter and served with creamy taziki sauce. And a watermelon, beetroot, goat cheese salad sprinkled with greens and olive dust. Oh, and the cocktails with aromatic basil or ground coffee beans floating on top so that smells take over your senses before the first sip. Every plate had exploding flavor profiles.