Article by: by Linda Zavoral
London street food meets California ingredients at the newest place on Sunnyvale’s restaurant row, a gastropub.
The Oxford brings to Murphy Avenue a menu that includes tandoori chicken and tikka masala skewers (made with Bay Area fave Mary’s Chicken); chargrilled Monterey squid; English-style fish and chips served with a pickled-ramp tartar sauce; grilled cheddar sandwich on Acme sourdough with red onion jam and grain mustard; and, for dessert, an English-style brioche pudding with brandied raisins.
Naturally, a full lineup of traditional and innovative gin-based cocktails is offered. The Collins combines Darjeeling Gin with lemon, seltzer and and Bittercube’s cherry bark-vanilla bitters. The Yamato Sling is made with Broker’s Gin, sake, vanilla-ceylon green tea and blackstrap bitters. Bombay Sapphire East Gin is used in the gin and tonic, and City of London Gin in the Gimlet.
For the May 7 grand opening, bartenders will make specialty cocktails with fruits, vegetables and herbs that shoppers find at the farmers market (think cilantro and tequila, or strawberries, basil and gin) from 11 a.m. to 1 p.m., then pour wine at the Magic of Sunnyvale and Wine Stroll from 3 to 5 p.m. A ribbon cutting is planned for 5 p.m. back at the restaurant, with appetizers, cocktails and music.
Billed as a pet-friendly pub, The Oxford says dogs are welcome on the 40-seat patio.
Overseeing the restaurant is managing partner Rahul Nair, formerly with Campton Place in San Francisco.
Details: Open 4:30-10 p.m. Monday-Thursday, until midnight Friday-Saturday at 195 S. Murphy Ave., Sunnyvale. www.theoxfordca.com.