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
and dashi.
“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. Continue reading
