Oak Restaurant Culinary Director Jeramie Robison, who previously led the kitchen at Uchi Dallas) has launched his new lunch menu at Oak. “At a time when many restaurants are dumbing down menus to address a perceived shift in the market away from fine dining, we are seeking to stay true to our passion for global, contemporary and creative cuisine.”
The menu features items ranging from Tomatillo Gazpacho and Cheddar Mornay Pretzel Knots to Spring Shrimp Orzo and a house-cured Ribeye Reuben. Robinson, who arrived at Oak at same time as the completion of a major renovation to this beautiful Design District mainstay, is now focused on launching a new dinner menu which will include the addition of a new sushi bar. The menu will change seasonally and depending on what is fresh with the idea of simple elegance guiding Chef Robison and his team.
Robison has also appointed Matthew Gold as his Chef de Cuisine over Oak. Matthew worked under Jose Andres at The Bazaar in Los Angeles as well as Canlis, one of Seattle’s most iconic and revered restaurants. Mr. Gold was most recently at Uchi Dallas where he worked alongside Jeramie.