We went on my birthday at the beginning of the month and, in honor of Kate Casper’s piece (not available online available below lost to the sands of time) about the restaurant on Iowa Public Radio this morning, I now offer a few thoughts on Augusta.
The Good
The food is above average and everything — even the mayonnaise and pickles — is made in-house; the restaurant is proud that it doesn’t own a can opener. And the prices are incredibly reasonable (seriously, where else can you get a side of fries for a buck? I mean, besides Micky D’s?)
The Bad
I was disappointed that lots of the entrées were of the hunk-of-meat variety. Perhaps it’s the Midwestern influence showing in their menu.
The Ugly
The waitron we had was, to be delicate, not very good . She wasn’t rude, she just seemed overwhelmed. By us. Her only table. Perhaps it was her first restaurant job. Lucky for us, one of the co-owners bailed her out.
The Details
101 S. Augusta Ave., Oxford, Iowa
319-828-2252
[email protected]
www.augustarestaurant.net
Open Monday, Wednesday and Thursday from 11 a.m. until 9 p.m., Friday and Saturday from 11 a.m. until 10 p.m., Sunday for brunch 10 a.m. until 2 p.m. and for dinner 4 p.m. until 8 p.m. Closed Tuesday.
I think that it may have been the waitron’s (sp?) first table ever.
I thought the food was tasty, if not particularly memorable.
I didn’t get the “hunk of meat” and I was pretty disappointed, to be honest. However, dessert was delicious. I guess I will trade good tasting food from a can for bland homemade any day. I REALLY wanted to like it too. Maybe I need to go back again.
HI THERE WELL THE SERVER IS NOW GONE. TRIAL AND ERROR. ANYONE LOOKING FOR A JOB WHO HAS GREAT SERVING EXPERIENCE,AND CAN TRAVEL TO OXFORD? STOP IN.THEY MOVED UP FROM NEW ORLEANS WHERE THE SERVICE INDUSTRY THRIVES.THEY ARE DOING WELL AT 2 MONTHS OLD IT CAN ONLY GET BETTER .GIVE THEM A COUPLE MORE TRIES .I LOVE THE FOOD TEE
HEE
“hUNK OF MEAT ” ? THEY HAVE VEGGIE OPTIONS LAST WEEKEND IT WAS A FIRE ROASTED RED PEPPER STUFFED WITH COUSCOUS AND 2 VEGGIES SIDES WITH A SALAD .tHEY ARE GREAT PEOPLE AND IT IS A SMALL ENOUGH PLACE YOU JUST HAVE TO ASK .
I was there on the opening weekend and actually there the day the Radio person was doing her piece for brunch =). My family all loves the food there. I have had; the Rib-eye ( twice), Short Ribs, fried mushrooms, mussels ( no longer have this on the menu, not enough people ordered it, I was told when I tried to order them again) Shrimp scampi ( also no longer on the menu due to lack of local interest), chicken salad, French toast, biscuits and gravy, Prime rib, canadian bacon ( homemade!!) strawberry short cake, bananas foster, well hell, ALL the desserts. All the sides except greens( and my friends say I need to try them) and loved them all, yes LOVED them. I had to send back one steak that was a little rare for me, but it was cooked to perfection the next time it came out and the Chef came out and apologized. I like all the servers ( I do think the one you guys are talking about was let go) and recommend you give it another try. Maybe on Wednesday for Pizza night, I haven’t made it in for that yet.
The food was and is excellent, I live in Chicago and was stuck out that way for a few days,luckily there was Augusta. I ate there a couple of times including brunch. The huge portion pork tenderloin sandwhich was not greasy nor oily and the breading was spiced just right, the best way to eat it is to start on the outside and work your way in with a knife and fork until it’s a manageable size to eat as a sandwich, the bun is catoonishly dwarfed next to the size of the tenderloin, and this is by no means a negative! I also had was there for brunch, and I gotta say, I have never had breakfast sausage that was as good as what I had there. Oh and one last thing, I noticed a slight woody fragrance when walking in, they use a wood fired stove or grill and the colossal hamburger I ordered had that great wood fired flavor, cherry I believe. So for those of you looking for somewhere to eat that is out of the ordinary, Augusta is the place.