Taste the Difference

I told you recently about the new interior design at one of Dallas’ favorite restaurants, Oak. Well the good folks from Oak invited me in to see the new inside for myself and taste some of the delicious things thatย ARGโ€™s culinary director, Chef Jeramie Robison is cooking up on the menu side.

One thing that Robison made clear is that his Louisiana roots would shine through in many dishes on the new summer menu. From fresh seafood to stronger spices and a twist on modern southern cuisine. We loved on the new raw bar dishes that Oak has on the menu since adding the sushi bar to the restaurant. New favorites like seared hamachi with green apple, coriander and aguachile definitely cooled us down quickly. The Texas heat is no joke! A dish of purple mussels in a turmeric broth surprised us with strong flavors and a bite from the spices paired well with a purple potato.

As I alluded to before, Robison plays his southern ties strong and his buttermilk fried quail with okra, sunflower dust a fresno chili does not disappoint. Crisp to perfection and subtle enough to dip into the plated sauce, this notched up take on a classic is really wonderful. We also tried the honey gem sharable salad filled with avocado, boquerones and ricotta salata. Light, refreshing and cool as a salad should be.

For mains, things get a bit heartier. An Australian lamb loin sided with figs, zucchini and radicchio was a little over done when it hit the table but that was quickly remedied when paired with the super flavorful sauce. My dining partner raved about the diver scallop with corn, lentils and ham hock. Who can go wrong with a sauce made with ham? I mean come on, delicious.

Oak surprises and delights all the way to a sweet ending and it’s interior look now reflects the heart of its culinary program.

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