By Michelle Sathe

Valencia’s The Oaks Grille may have a country club setting, but don’t expect stuffy clubhouse fare. Not with new executive chef Daniel Otto in the house. The Hawaiian-born Otto is creating a sensation with a unique menu culminated from years of experience in such hotspots as San Francisco’s Star and Flying Saucer, as well as Shanghai Reds in Marina Del Rey.

Citing a definite Pacific Rim influence, Otto said his style could be called fusion, not confusion. "There has to be a balance of flavors. Sometimes chefs can get a little crazy and that doesn’t always work with a dish. I start with the basics and add a contemporary spin," Otto said.

Otto is old-school where it counts, however. Like most great chefs, he sources ingredients as close to home as possible and plans to create new menus with each season. "We use Shelton Farms organic chickens and we’re going to bring in local artisan cheeses. There are such great products in California, we really have most of the world available to us," Otto said. "In the summer, we’ll have lighter items, while the winter will focus more on game and vegetables."

That includes such hearty fare as Kobe beef and foie gras, presented in smaller, haute portions the California Culinary Academy of San Francisco graduate has grown to favor over his ten-year career. "A lot of people in California are health conscious, they don’t just want a slab of meat with a mound of potatoes," Otto said.

The Oaks Grille fall menu will feature such delicacies as Dayboat scallops and freshwaters prawns, as well as more avant garde entrees, like a tuna parfait with wasabi foam. Otto is a fan of sauces and dusts, splashing each plate with color and a bit of drama. While awaiting a new pastry chef, Otto himself will create decadent desserts touched by a sense of whimsy, such as a trendy fondue.

Otto’s fresh attitude extends to upcoming theme events he has planned for The Oaks Grille. Havana Nights with mojito shooters. Salsa nights with live music, dancing, and a corresponding Spanish menu. Decadent holiday brunches. "We’re going to have fun, shake things up a bit," Otto said.

Open to the public, The Oaks Grille also caters large-scale corporate events, as well as private celebrations such as weddings, with a setting both intimate and impressive. Warm wood beckons throughout, from the lodge-like beam ceilings to the comfortable, leather-cushioned chairs. Fresh cut flowers sit atop crisp white linens. A full bar provides premium cocktails, beer, and wine.

Outside, the stone patio offers unprecedented views of the Santa Clarita Valley, whether it’s a gorgeous mountain setting by day or a twinkling skyline at night. In the summer, Fridays bring "Music on The Veranda," with local musicians playing jazz or flamenco to enhance an already incredible evening.

"We will have true fine dining here," Otto said. "But it will also be comfortable enough to accommodate everyone. The atmosphere doesn’t have to be formal, even if the setting is."

Don’t miss this Santa Clarita restaurant. To find more, please visit the Santa Clarita Valley Restaurant Directory at http://www.food411scv.com.