Photography by Kevin Marple
With its warmer, redesigned interior, Oak has shifted more Texan in its ingredients and flavors for its solidly seasonal New American cuisine. Endive and bosc pear salad might lead to wood-grilled oysters, buttermilk fried quail, or bone-in Wagyu short rib with upscale touches. Desserts are simpler than they used to be, as well, with ice-box charm.