Oba, Portland

- 88% 

The tuna had too many flavors going on -- a pepper crust, coconut curry, pineapple salsa, thinly sliced scallion ... Also like other reviewers say, the drinks are overpriced and weak. more»

Yes, it is still pleasant, offers an interesting yuppish zoo, drinks are good but expensive, food is better than ok although the menu has not changed much in five years. more»

The style is ultra modern with bright colors and intimate lighting ... add this to the fabulous cuisine and great service , this place is an A all the way! more»

The service was exceptional ; just the right mixture of being accomodating w\/o spending too much time at the table. more»

This must be the best time to go to this spot being it was pretty empty and I ' ve heard it is usually difficult to find a table during happy hour. more»

I have been in the bar for happy hour , many many times , but have only had dinner in the dining room once , years ago when they first opened. more»

The Definition of NuevoLatino: "at ¡Oba! we begin with the cultures and cuisines of the Caribbean and Cuba, go through South and Central America, up through Mexico to my roots in the American Southwest, interpreting these foods so that they may be enjoyed by people in the Northwest. Here you will find food that is authentic as well as creative. The food at ¡OBA! mirrors the exuberance of the South American marketplace, the Mexican hacienda, and with Cuban sizzle. Vibrant color, dancing light, spicy undertones and the rich history of long-held family traditions serveas a framework for a truly transformational dining experience. While trying to interpret and define the cuisine, it is impossible to ignore the local bounty of Oregon products, from salmon to chanterelles. We also try to support our local organic farmers as much as possible, always striving for the highest quality and the most unique products available. This is the kind of comfort food you'd find on a sultry Cuban plantation in the 1950's, or in a spacious South American hacienda today."--Scott Neuman, Executive Chef, Oba Restaurante