See Why The Michelin Guide Recommends OAK At Fourteenth
OAK at the Fourteenth rolling into the new year with cozy winter dishes and new cocktails this Winter
Photos courtesy of Shawn Campbell
In addition to the return of the beloved meatball dish, OAK at Fourteenth has begun rolling out its winter menu with items coming out over the next few weeks. The menu is anchored by stunning cuts of meat fired in OAK’s flagship wood-burning oven and prepared with Asian ingredients. Meanwhile, new cocktails include fat-washed rare Japanese whiskey, dashi kombu, shiitake mushroom infused Lillet Blanc, persimmons and more.
Recently, OAK, celebrating its 14th anniversary, welcomed Chef Peter Ho as their new executive chef as well as very recently Jordan Wallace as culinary director. And in case you haven’t heard, the Michelin Guide recommended OAK has brought back its Meatball, served over creamy polenta with tomato sauce, burrata and basil. OAK was on their very first menu in 2011, immediately met with wild fanfare and has brought it back on special occasions, last on March 2020, nearly four years ago.
Cozy winter dishes and exquisite new cocktails on OAK’s new winter menu include:
OAK Roasted Scallops with cauliflower couscous, brown butter espuma, grapes, capers.
OAK Roasted Lamb Chops with parsley miso, lamb belly dashi, celeriac.
OAK Roasted Duck Breast with spice-braised cabbage, spiced coconut, lentils.
Fat-washed Under the Momiji with brown butter Hibiki Harmony, maple syrup, baking spies and Angostura.
Volverte A Ver with Suerte Reposado, Balvenie 12 year, Créme de Cacao, Ancho Reyes, persimmon, cinnamon, honey, Angostura.
