ORO Restaurant opened its doors in March, located in the historic Welch building in the heart of Scituate Harbor. Since then, it’s been the main attraction for people on the South Shore--- and beyond--- who want to experience all that it has to offer. That is: A beachy elegance and to-die-for-dishes.

 You might wonder what makes this place so special. What’s the catch?

                    ----Fresh lobster, oysters, clams, and, whatever is the catch of the day-------

ORO owners, Robin and Jill King, are taking advantage of their waterfront location, working with the local fisherman---one of whom also happens to be ORO’s pastry chef---to make sure there is fresh fare every dining day. Two lifelong friends of the couple own Snappy Lobster in Scituate, and, the King’s are working with Island Creek Oysters in Duxbury, so they are always guaranteed good, fresh stuff on that front. But they are also establishing working relationships with all the local anglers.

“It doesn’t get any better than someone bringing freshly cut fish to the back door,” Jill told South Shore Woman in an interview. And, it doesn’t stop at the water’s edge. ORO sources everything from New England, and, more specifically, works with local farms, like Holly Hill Farm in Cohasset. Jill is also a frequent shopper at local farmer’s markets.

Jill and Robin, who met in high school and started their culinary careers on the west coast together before moving back to Boston and eventually settling on the South Shore where they grew up, are quickly becoming an important part of the local economy and the community. Buying locally means the food is fresh, of course, but Jill is forging new relationships, as well.

“[Buying] from local people makes it personal,” she said. “You know people were out picking it that morning.”

And, once Jill gets the food to the restaurant, her husband Robin is cooking it up in the kitchen. On any given night you can find Robin behind the stove, or in front of it--- expediting the process--- as people fill the seats in the intimate dining room, or the wide-open bar equipped with big-screen T.V. (and some really great bartenders!)

The design of the restaurant is very unique. The Kings wanted a ‘beachy’ feel, they said, but without the traditional nautical décor of anchors and starfish. Instead, the colors are soft and relaxing, kind of like a spa. And, it might take a moment to understand what’s going on, but, the orange and green bottles on the wall represent sea glass. The wall ornament is driftwood. Behind the bar is sea grass, and the lanterns dangling above the bar are made of cork. Uh-huh. It all comes together.

And, when you enter, it definitely does not feel like you are in Scituate anymore.

 “A lot of people around here are looking for the feel of the city without driving there,” Robin said. That’s what the King’s are delivering.

 While this is the first restaurant Jill and Robin have owned, they have plenty of experience to draw from: While living in Santa Barbara, Calif., the two teamed up to run Epiphany restaurant (owned by Kevin Costner). They returned to Boston where Jill worked at the South End Bistro, Aquitaine, while Robin helped to open Stella Restaurant working under chef Evan Deluty. At this point, they were inspired and experienced enough to live out their own dream and start up their own restaurant. Hence, ORO—named after their son Owen Robert--- was born.

(And, we’re oh, so glad!)

      Jill, Owen, and Robin King

By Stephanie Neil

Stephanie Neil is a journalist. Her business, technology, and human interest stories have appeared in a variety of print and online newspapers and magazines, including eWeek, Managing Automation, The Harvard Alumni Bulletin, Huggies Baby Network, South Shore Woman, and The Boston Globe.  She lives in Scituate with her two teenagers, Mac and Kate, and their yellow lab, Chloe.