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.