Tucked inside the Mirabelle Inn in the Danish village of Solvang, First & Oak is one of those rare finds where you immediately feel like you’re in for a good night the moment you walk through the door. This New American restaurant, owned by the folks behind Coquelicot Vineyard, offers an intimate, refined dining experience that doesn’t take itself too seriously—and thank goodness for that. With a Cork and Journey rating of 5 and an impressive 4.6 stars on Google from nearly 270 reviews, it’s no wonder First & Oak is making food lovers swoon.

Chef Chris Flint, whose résumé sparkles with stints at Eleven Madison Park and Maude, orchestrates a menu that feels both grounded and indulgent. Here, you can choose between a three- or five-course tasting menu, with the five-course experience offering just enough bites to leave you full but not regretting your life choices. For $95 per person (plus $60 for wine pairings), you’re treated to a seasonal journey that’s as much about the playful plating as it is the serious flavors.

About the Chef

If you had to build your dream team of chefs, Chris Flint would easily be your first draft pick. Hailing from Florida, Flint honed his craft at the French Culinary Institute before heading straight into the big leagues at Bouley in New York City. His decade-long tenure with the Make It Nice Hospitality Group cemented his reputation, culminating in his role as Chef de Cuisine at Eleven Madison Park during its award-winning heyday.

Not content to stop there, Flint went on to open and helm NoMad restaurants in New York, L.A., and Las Vegas before taking the reins at Michelin-starred Maude. Today, he oversees not just First & Oak, but also The Mulholland, Château du Sureau, and The Elderberry Restaurant. In short, when Chris Flint’s name is attached to a restaurant, you’re in very good hands.

Ambiance

First & Oak nails that perfect sweet spot between cozy and sophisticated. The setting inside the Mirabelle Inn feels like dining in an elegant country home: handsome wood tones, soft lighting, and a fireplace flickering in the background. It’s upscale, yes, but still comfortable enough that you can lean back in your chair and savor that last sip of wine without feeling like you need to watch your posture.

The dining room is intimate without being cramped, and the overall vibe feels a little magical, like you’ve stumbled into a local secret. Plus, with service led by our waiter George, who was genuinely fantastic, you can expect the kind of attentive yet unfussy hospitality that makes a night truly memorable.

What We Ate

We opted for the full five-course tasting menu with the wine pairing—a no-brainer when the vineyard literally owns the restaurant. We tried every single option on the menu, so buckle up.

First Course

Oyster with Pomegranate and Peppercorn Gelee
Kicking things off with a literal splash, the oyster came perched like a little jewel. The pomegranate added a bright pop of sweetness while the peppercorn gelee kept things lively. Paired with a crisp J. Lassalle Brut Champagne from Chigny-Les-Roses, France (2024 vintage), it was a brilliant and refreshing start.

Second Course

Tuna Crudo with Blood Orange Vierge and Radish
This was one of those dishes that you could easily see being served at a much bigger, flashier restaurant. The tuna was buttery and vibrant, and the blood orange added just the right acidic bite. Paired with a 2022 Chenin Blanc from Rose & Sons in Santa Ynez Valley, the duo danced on the palate.

Cauliflower with Truffle & Chive Vinaigrette, Quinoa, Almonds, Raisins
Surprise hit! If cauliflower always tasted like this, nobody would ever grumble about vegetables. The truffle vinaigrette gave it a luxurious edge, while the miso-garlic butter served with house bread was so good we considered asking for a quart to-go.

Wine pairing for both dishes was the same Chenin Blanc, and honestly, it handled both the seafood and the earthy cauliflower with grace.

Third Course

Ricotta Cavatelli with Asparagus, Prosciutto, Lemon Butter, Pecorino
This was pure springtime in a bowl. The pasta was pillowy, the asparagus popped with freshness, and the prosciutto added the perfect amount of salty indulgence. The 2022 Disko Chardonnay from Santa Barbara offered a lush, creamy partner without overwhelming the delicate flavors.

Seared Scallop with Spring Peas, Pearl Onions, English Pea Puree
A gorgeous dish. The scallop was seared to golden perfection, and the pea puree tasted like it had been plucked straight from a farm. This was paired with a 2022 Carbonic Sangiovese from Coquelicot, a fun, juicy wine that was an unexpected but delightful match.

Fourth Course

Catch of the Day (Halibut) with Turnip, Fava Beans, Lemon & Thyme Nage
This was the only miss of the night. The halibut was nicely cooked, but the sauce—the lemon & thyme nage—was flat, almost bitter. It was a rare miss. Fortunately, the 2023 Grüner Veltliner from Coquelicot helped lift the dish a little with its minerality and brightness.

Filet of Beef with Pesto, Carrot Medley, Mushroom, Beef Jus
This, however, was all kinds of right. Perfectly medium-rare beef, rich jus, herby pesto, and a rainbow of roasted carrots. The 2022 Storm Pinot Noir from Santa Barbara County was earthy and silky, a classic pairing that hit every savory note just right.

Fifth Course

Chocolate & Honey with Vanilla Chantilly, Honeycomb, Bee Pollen
Deep, dark chocolate contrasted with the airy chantilly and the playful crunch of honeycomb.

Passionfruit Cheesecake with Coconut
This was tropical sunshine on a plate. Light, creamy, and not too sweet. A lovely final note.

Both desserts were paired with a luscious Sauternes from Château Romieu Lacoste Hervé Dubourdieu & Fils in Bordeaux, France, rounding out the meal with a silky golden glow.

Corkage Fee

First & Oak’s corkage fee is $30, which is pretty reasonable given the upscale nature of the restaurant. If you’re feeling like flexing your inner sommelier and want to bring something special, just make sure to check their listing here 

Conclusion

Chef Chris Flint’s dishes mostly dazzled, George and the service team made us feel right at home, and the cozy ambiance made the whole evening feel effortless and memorable.

If you find yourself wandering the charming streets of Solvang and wondering where to settle in for an elevated, seasonal, and genuinely enjoyable meal, First & Oak should absolutely be at the top of your list. A perfect spot for romantic nights, foodie adventures, or wine country weekends. To paraphrase Arnold, “We’ll be back”.