Comfort Classics at New Oak Tavern

December 10, 2012 | Food & Drink News


Baked mussels with toasted fregola and salsa verde

Chef and restaurateur David Bracha of River Seafood & Oyster Bar fame has planted his roots in the Design District. Oak Tavern is one of the latest eateries to crop up in the oh-so-hot neighborhood, and, true to its name, it has an approximately 28-foot-tall oak tree shading the outdoor courtyard, as well as reclaimed-wood tables inside. Chef Bracha prioritizes sourcing seasonal ingredients from such South Florida growers as Borek Farms and Paradise Farms, and says of the cuisine, “The food is simple. I like to let the ingredients speak for themselves.” In addition to house-curing charcuterie such as coppa di testa and spicy soppressata, Oak has an outdoor spit for roasting pigs, and a wood-burning oven and grill for plating hearty dishes such as “grown-up mac and cheese” (gnocchi with rabbit sausage, truffles, and buttery Taleggio cheese). Bracha hopes guests view Oak as “a home away from home.” Any place that serves grown-up mac and cheese is home in our book. 35 NE 40th St., Miami, 786-391-1818

PHOTOGRAPHY BY OAK TAVERN

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