Here at Edible, we are sad to admit that we hadn’t dined at Oak Steakhouse, that opened 5 years ago on the corner of 8th Ave S and Clark Place attached to the Westin, until this past week. Well, we’re sure glad we changed that.
Oak touts itself as a “modern take on the classic American steakhouse” and boy does it ever deliver on that statement. Going in, we had very little expectations other than a typical steakhouse-style experience and we were pleasantly surprised at every turn.
What you notice from the moment you walk into Oak to the moment you leave, is the hospitality that is rarely matched elsewhere. The staff is genuine and impeccably knowledgeable; the hospitality manager, Ashley Cerny Johnson, a true professional in the business.
Now, let’s talk the goods – drinks and food. We started with a beautiful round of martinis; one, a high-end 50/50 with Highclere gin, and one called the Cumberland River Dirty, with vodka, ancho reyes, and an oyster at the bottom.
For appetizers, Oak knocks it out of the park with their thick-cut, Char Grilled Giffords Bacon, topped with heirloom tomato and fennel salad, and their Tuna Tataki, a nod to their sister restaurant O-Ku, with pickled red cabbage, tangy kimchi aioli, and sweet soy reduction.