INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Christian Schulz and Rebecca Nicholson , Owners and Chefs , Oak Hill Post
Oak Hill Post 600 Brookline Boulevard , Brookline ; 412.254.2970 , oakhillpost . com
On the Menu : A rotating menu makes for an exciting visit to Oak Hill Post . Call in advance to see if any of the following dishes are on deck . There are sandwiches such as the Rust Belt Burger with pepper cheese-stuffed beef patty , house spam , shredded lettuce , pickles and special sauce ; Leviathan ( fried octopus , Italian sausage , olives , garlic , basil aioli and balsamic dressing ) and Martha My Dear ( chicken salad , celery root and apple slaw with walnut cranberry chutney ) plus a Cheesesteak , a Veggie Burger and The Faceplant , a Moroccan spiced celery root , roasted red pepper hummus with iceberg lettuce and giardiniera pickles . Sides include Honey Roasted Carrots , House Giardiniera and Charlie Chips , and there ’ s a classic Kids Menu offering a hamburger , cheeseburger , grilled cheese and chicken nuggets . Sweets top off the menu — from Buttermilk Biscuits served with lemon curd and house jam , to a Colossal Buckeye made of Nutella mousse and crushed Oreos .
( with Christian Schulz ) Why did you become a chef ? Honestly , I needed the work . My first kitchen job was doing prep work and dishwashing , but I really enjoyed the environment and the people . When I found restaurant people , I found other people like me . At the start of my career I would take on all
Leviathan , fried octopus and Italian sausage . of the dirty jobs . I made myself available and more opportunity came to me . I enjoy working as a chef and making people happy , being creative and working with my hands — it ’ s a job I find deeply satisfying on all levels . Luckily , Rebecca and I met on the job about four years ago at Block 292 in Mt Lebanon . She was the manager of the market and by happenstance I was made the executive chef . Today , we ’ re partners in life and in business . After Block 292 closed we decided to do our own thing .
How did the pandemic impact your plans ? It completely took our business plan and ripped it to shreds . We signed a lease on March 1 , 2020 . Our original concept was for a fine dining restaurant called Menuette . It became very clear it wasn ’ t going to work . Honestly , I ’ m kind of glad it didn ’ t . Fine dining isn ’ t really who we are . That informed our decision to rebrand and redo our style of food — we have this kitchen and we can ’ t open , but we can do something . We operated that way for several months during the lockdown period . We offered customers a pay-whatyou-can transaction for online orders during the pandemic .
What led you to naming it Oak Hill Post ? We decided to call it Oak Hill Post to pay homage to Brookline . In doing research about the neighborhood we found the property was a large mining complex , called Oak Mine . The neighborhood was called Oak Hill . We didn ’ t want to call it a bistro or café . We wanted to remain flexible and wanted a place where people can post-up or hang out . It also helps that it ’ s by the post office . The menu is growing , and we serve food that ’ s fun and not too fussy — but still unique in its own way .
What has influenced your cooking the most ? I wasn ’ t a kid who helped my mom in the kitchen . I was the kid outside playing . We didn ’ t grow up in the most economical situation as far as childhood food options . I hated it as a kid . At Oak Hill Post , we remove that stigma that our menu is basic or not up to par to show how we take what we loved as kids and do it better . Bits of nostalgia about food , and life in general , informs our menu .
What kitchen tool can ’ t you live without ? Disposable gloves and sanitizing solution . And , I can probably live without knives , but I cannot
Christian Schulz and Rebecca Nicholson , Chefs and Owners , Oak Hill Post .
live without the flattop or griddle . It ’ s superefficient and versatile .
Best cooking advice for a novice ? Take your time and do things right . Be open to criticism . Be open-minded to other people ’ s way of doing things and always clean up after yourself .
Your favorite quick meal to prepare at home ? Spaghetti and meatballs or pasta overall — it ’ s good no matter what .
What is your go-to ingredient ? To the dismay of people who don ’ t eat gluten , everything goes good with bread . I ’ m a big fan of focaccia bread , especially our house-made focaccia bread . Any rustic bread is my go-to . The crustier the better .
Other than your own restaurant , where ’ s your favorite place to eat ? Dish Osteria and Bar in the South Side . Their chef is great and the food is delicious . We ’ d go there and get four dishes and a couple of beers or wine and dessert — it ’ s reasonably priced , too .
What ’ s the next big food or dining trend ? So much has changed . I think every food service operation , from grocery stores to food trucks , is asking this question . I think a combination of food service business models are here to stay . There ’ s not much of a future of a restaurant only operating as a restaurant . Mixed service models will be a means to create multiple streams of income . Customers want super-great food for take-out , dine-in or for pick-up so they can make what they want when they want at home . n
— Reese Randall
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