This location has closed.

Photography by Kevin Marple

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. 

Let this restaurant know you found them at DMagazine.com

Price

$$