From Gastrobar to Billiards: Rincón’s New Hangout, Oscar Style

When Taste Gastrobar closed its doors in Rincón, many thought it was for good. But that closing wasn’t the end. It was a pivot. Taste is now relaunching in Joyuda, Cabo Rojo, and Oscar brought something new to life right here in Rincón. Chef Oscar continues to reinvent, create, and cook with the same passion as always. We talked with him about what’s coming, what’s already happening, and what it means to keep evolving.

Q&A with Oscar

Moving Taste Gastrobar to Cabo Rojo

So… why the move? What made you decide to take Taste from Rincón to Cabo Rojo?
We wanted to offer our guests more comfort. The new location has more space and parking, which means a more accessible and relaxed experience all around.

Will the new Taste feel like the same vibe we knew in Rincón, or are you switching things up?
The vibe will be different. We’re now right on the beach, so it’s more casual in terms of dress code. But our focus remains the same: excellent food, great service, and a well-curated wine selection.

Why Cabo Rojo? What pulled you there?
I’ve always loved it. It reminds me of Rincón. It’s got the beach, a slower pace, and stunning sunsets. It has that same coastal magic.

When are you planning to open, and what should people expect on day one?
We’re hosting a wine and food event this weekend (May 31) to get things started. Our tentative opening is June 5.

Do you think Cabo Rojo diners are looking for something different than what folks in Rincón wanted?
Back when we opened in Rincón, our concept was pretty unique, and I don’t think people were quite ready for it yet. But now, they are. Our offering will be elevated, diverse, and internationally influenced. People are more open than ever.

Rincón Billiards

You didn’t just pack up and leave. You opened Rincón Billiards in the same spot. What’s the story there?
Billiards has always been a passion of mine. I’d been wanting to open a pool hall in Rincón for years. With all the recent changes, I felt the town needed a new space for people to hang out and enjoy with family. We’ve been open for about a month now.

Is it more of a hangout spot, or are you sneaking in some signature Oscar-style food too?
Even though it looks like your typical sports bar, once you step in, it’s clear there’s more going on. The food isn’t your usual bar menu. It’s solid, well-thought-out, and definitely elevated.

Where did the idea come from? Did you just want something more laid-back?
That’s exactly it. I wanted a more relaxed space, but still with great cocktails, a strong beer selection, and an overall curated experience.

What’s the crowd been like so far? Locals? Tourists? Pool sharks?
Surprisingly, we’ve attracted a local crowd we didn’t expect. People I used to hang out with 20 years ago are showing up. It’s been emotional to reconnect through Rincón Billiards.

Do you see it as a long-term project or more of a fun side gig while Taste relocates?
Definitely long-term. God willing, it’ll be around for a long time.

About Pa’l Cielo 

Pa’l Cielo has a really different vibe. It’s more traditional, homey. What was your vision for that place?
I wanted to create a small, creative, high-quality Puerto Rican spot. Family-friendly and nestled in the mountains.

There’s some buzz that it might be closing. Can you tell us what’s going on?
We’re simplifying. We’ll keep a small menu of shareables and cocktails. The vibe is still there. It’s a spot that fills up later in the evening.

What did you learn from Pa’l Cielo that you might take into future projects (or leave behind)?
The countryside is its own thing. People know what they want, and in the campo, they want to hang out late and just enjoy the space.

On Food, Creativity & Hustle

You’ve done high-end, comfort food, and now pool tables. What keeps you excited about running restaurants?
I always tell my kids that you have to be the best at whatever you do. Without love, things don’t turn out right. For me, food is a way of saying “I love you.” I used to travel back to Puerto Rico just to cook for my people. It’s how I show I care.

Do you feel like your cooking style has changed over the years? How?
Absolutely. My style shifts depending on what I’m working on. With Taste, I always want to push the envelope. I ask myself: what’s trending? What’s new? And how can I make it my own? What might seem simple to me often isn’t for others, but that’s the challenge I love.

Any chefs or mentors who helped shape your style, or was it all trial by fire?
You’ve got to fail in order to succeed. This is my ninth restaurant. I’ve fallen and gotten back up many times. I’ve had mentors like Jeffrey Slade from The French Laundry and Matthew Murphy from New York. I still call them when I need advice.

What’s a dish that’s so you? Something that kind of sums up your approach to food?
Anything my grandma made. She used to cook an arroz con atún that was so good, people swore it was made with lobster. That’s the kind of magic I’m chasing.

Looking Ahead

Got any other projects cooking that we should know about?
We’re focused on catering, private chef services, bartending, and full food service. We do it all. Taste will also serve as our venue for events in Joyuda and weddings. That’ll be our fourth business.

How do you see the culinary scene in western Puerto Rico? Are we in a new chapter?
Definitely. The West has grown a lot over the past 10 years. We need to keep being creative and move beyond arroz, habichuelas, and mofongo. Our cuisine has so much more to offer. (We still have mofongo at Pal’ Cielo, though. Not gonna lie.)

What do you hope people take away from your restaurants, beyond just a good meal?
I want them to leave thinking, “I can’t wait to come back.” When the experience is right, people return. And I don’t give second chances. I aim to get it right the first time. I’m proud that the people who’ve learned the craft at my restaurants, whether they stay or move on, carry that same commitment to excellence in food and service. That’s what we’re all about.

Have you already tried Rincón Billiards, or are you running to book a table at the new Taste in Joyuda? Whatever your plan is, one thing’s for sure. Oscar doesn’t stop. He keeps cooking, dreaming, and giving it his all from the heart of the West.

For more on Chef Oscar, check out our article where he shares a favorite recipe.