In January, Apheleia Restaurant Group announced its partnership with Chef John Tesar. Today, Oak is pleased to announce that Chef/Partner Tesar has introduced Oak’s new Spring lunch menu. This menu represents Chef Tesar’s influence on Oak’s tradition of clean, elegant cuisine. Highlights include spice cured filet of beef carpaccio en Bolero, squid ink spaghetti, spicy arrabbiata and blue crab and Arctic char, black mushrooms
“Lunch should not only be contemporary and approachable, but since Oak is a neighborhood restaurant, we needed to make sure it was also affordable so locals and business professionals can come in everyday if they choose,” stated Tesar.
With the lunch menu in place, Tesar is now working on revamping Oak’s dinner menu. As the menu transitions, Tesar’s new creations, which strive to delicately balance both innovative and classic elements, are already making their way onto the menu and the entire new menu will be complete within the next couple of weeks.
Also of note, Chef Tesar has selected Alex Henderson as his Chef de Cuisine. Henderson was a part of Oak’s opening culinary team and subsequently was appointed Chef de Cuisine at the highly acclaimed Apheleia concept, Belly and Trumpet. Aphelia co-owner Richard Ellman expressed his excitement with the appointment, stating that “Alex has been an integral part of two four-star restaurants during his tenure with Apheleia (at Oak and Belly) and we look forward to him continuing his impressive rise while working with John.”
Tesar also announced the appointment of James Beard nominee David Collier to design the dessert menu. Collier, whose new menu is already in place and includes items such as black cherry sesame cake and chocolate tart, embodies Oak’s focus on sophisticated elegance. Apheleia co-owner Tiffanee Ellman stressed that “it is critical to the Oak experience that the last bite is unforgettably delicious and this is exactly what Collier brings to the table.”
Oak is open for lunch Monday through Friday from 11:00 am to 2:00 pm.