Oak has matured into a classic big-night-out institution, and it serves as the flagship of the growing Indigo Road fleet of restaurants, which includes O-Ku, The Macintosh, Indaco, and The Cocktail Club. Executive Chef Jeremiah Bacon applies his contemporary farm-to-table sensibility to the traditional steakhouse format, producing pan-seared foie gras with local pears and pecans and “Lowcountry-style” prime Angus strips topped with shrimp compound butter. Pan-seared local chicken with a stone-ground grit cake and daily seafood specials like pristinely fresh swordfish liven up the offerings, but the specialties of the house are still the over-the-top extravaganzas: a 24-oz. dry-aged, bone-in ribeye, and a whole-fried lobster that’s butterflied down the middle and splayed over a bed of butter-laden herb-whipped potatoes.
The Oak burger — complete with Bibb lettuce, fontina, and hand-cut truffled fries — headlines the most luxurious bar menu in town (and it’s only $10 during happy hour). The food is matched by a deep wine list and professional, attentive service, all within the stunning setting of an immaculately restored 150-year-old bank. When you’re looking to impress with a big night on the town, Oak remains one of the best bets in the city. —Robert MossDish (Winter 2015)
A succulent selection of steaks, seafood, and vegetarian dishes in a stunning historical downtown setting. Executive Chef Jeremiah Bacon sources ingredients from local farmers and fisheries for his upscale steakhouse menu.