Rory's Place

"It’s all about wood-fired cooking at this charming Ojai destination run by sisters Rory and Meave McAuliffe. There’s a little something for everyone here, with a compact raw bar selection, bar snacks like oeufs mayo, and entrees that include homemade pasta and a roasted half-chicken with wood-fired escarole." - Eater Staff, Mona Holmes

"At Rory’s Place, sisters Meave and Rory McAuliffe are bringing the heat—literally. The cuisine here is live-fire California cooking; think broiled oysters with fermented chili butter and grass-fed rib eye over lions mane and pea tendrils."

"Run by two sisters, Rory’s Place is a jack-of-all-trades restaurant and wine bar right on the edge of the town’s main strip. There are crudos, gem salads, and wood-fired vegetables, but many of the familiar dishes get new, successful, and fun twists here—the roast chicken is topped with blackberries and the broiled oysters come with fermented chili butter, for example. There’s also a happening back patio, solid cocktails and natural wines, and a raw bar that's an attraction unto itself. If you’re looking for a lively Ojai dinner spot with very good food, Rory’s is where you want to be." - nikko duren

"Run by two sisters, Rory’s Place is a jack-of-all-trades restaurant and wine bar right on the edge of the town’s main strip. There are crudos, gem salads, and wood-fired vegetables, but many of the familiar dishes get new, successful, and fun twists here—the roast chicken is topped with blackberries and the broiled oysters come with fermented chili butter, for example. There’s also a happening back patio, solid cocktails and natural wines, and a raw bar that's an attraction unto itself. If you’re looking for a lively Ojai dinner spot with very good food, Rory’s is where you want to be." - Hillary Reinsberg

"This restaurant is temporarily closed. Sisters Rory and Meave McAuliffe run this charming Ojai spot with rustic, feel-good vibes. Wide plank wood floors lend warmth while exposed ducts keep things trendy. There is a little bit of everything here, from a local produce-driven menu and terrific raw bar offerings to a natural wine list and a provisions counter up front. Some dishes seem simple but deliver in spades. A stunning salad of avocado, baby beets and citrus served on a wide, oval plate is a riot of colors. Then, an herb-laced broth bobbing with Aleppo sausage, spring garlic, potatoes and steamed countneck clams offers a refined take on stew. Then, a classic Pavlova is topped with a citrus custard and fresh blood and cara cara oranges, grapefruit and kumquat for a bright finish." - Michelin Inspector