Oak Tavern is like a small oasis of tranquility in the middle of the bustling city. Guests can enjoy a gentle moonlit night, as a cool breeze flows through the gorgeously-lit old oak tree and into the garden of fresh herbs. Upon arrival, expect to promptly greeted by a personable and attentive hostess armed with knowledgeable of the menu and the ingredients and techniques used in each dish. Oak tavern has a very relaxed ambiance. Spacious, yet comfortable seating and soothing dinner music mixed at the perfect volume for conversation. The clientele is a mix of young hip professionals and attractive well-dressed business women.
Oak Tavern’s Menu could be described as New Southern Fusion. Taking some classic dishes and infusing them with freshly picked herbs and local South Florida ingredients. The fresh flavor explosions are immediately apparent. The â€œGone With the Windâ€ aperitif is remnant of a southern infused mint. A lively colorful modern mural adorns one wall in the main garden. The lighting is impeccable in that itâ€™s bright enough for a person to see both the menu and their dinner date across the table, but not so bright that you feel like youâ€™re going to be interrogated. The food arrives in a timely manner and the service is congenial. Oak Tavern is an ideal dining experience for people who want to get away from the hustle and bustle of the city and enjoy a nice, relaxed setting with a superbly-cooked meal. The portions arenâ€™t skimpy and the prices arenâ€™t too outrageous. A 3-course meal with drinks for two people averages around $125 (excluding the tip).
The buttermilk biscuits with rosemary, bacon and honey butter are – The Perfect Biscuit – crunchy on outside, soft and fluffy on the inside, perfectly complimented with flavorful herb butter. From the small plates, the Vidalian Onion Soup stands out. The classic soup staple â€“ French Onion Soup meets Vidalia Georgia. If youâ€™re from the South there is no other onion. Flaky phyllo dough tart covered in melted Gruyere cheese and chives. This soup is good to the last drop. Also a must try is Rabbit Sausage. Perfect consistency on the gnocchi, and savory truffle flavor combined with the anduja sausage & taleggio created a creamy goodness. The suckling pig was fabulous, with a crispy skin and tender moist pork atop a bed of fluffy grits and super fresh maque choux. It is a real winner! The braised short ribs simply melted in one’s mouth and it was served with a gourmet mac and cheese that was cooked to perfection.