Project Description

OAK at Fourteenth

About OAK

Chef Steven Redzikowski and Bryan Dayton started OAK 10 years ago, with a vision for wood-fired cooking and a strong beverage program, inclusive of highly detailed hospitality. Centered around the possibilities that can come from a wood-fire oven, Chef Redzikowski is always testing the market for what to do next. With a menu that leans toward European, Asian, and African flavors—a truly eclectic palate, the emphasis on balance and texture. You’ll find dishes from ahi tuna tartare with lychee-cucumber relish and fried Florida red snapper with pineapple to the OAK roasted half chicken with locally-sourced eggplant and peppers, and of course the apple & kale salad that has made dinners swoon since their opening day. Another reason to swing into Oak is their acclaimed beverage program. Frasca alumni Bryan Dayton has created a drink menu that offers complex cocktails with fresh flavors that only a seasoned mixologist would think of combining that linger on the tongue note by note. A dinner at Oak is one that expands your palate and leaves you itching for the next time you are seated at their table.

OAK in the News

Eater Denver
Fodor's Travel