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Oak

Cuisine:

Awards

100 Best Restaurants (2013) Best of Big D: Best Dessert (2012) Best New Restaurants (2012)

Profile

The menu, recently redesigned by chef John Tesar, includes a sumptuous lump crab gnocchi enhanced by a lemon-butter sauce. Not all of the entrées are as stellar. Halibut with Cabernet and port reduction was dry, and the accompanying chanterelles crunched with grit. Despite the inconsistencies, Oak is worth a try. 

Price

$$