When Oak opened in 2012, not only did it receive rave reviews from the local press, it also earned a nod from Bon Appétit Magazine for being one of the Top 50 Best New Restaurants in the country. Along with a polished decor and inviting ambiance, the kitchen, under the direction of two-time James Beard semifinalist, John Tesar-- turns out a dazzling seasonal array of dishes that range from squid ink pasta with steamed mussels to braised beef cheeks with wild mushrooms. Another James Beard nominee, David Collier, handles the sweet side-- which includes an incredible black sesame cake served with cherry cremeux and cherry sorbet. Equally delicious is a whimsical state fair inspired cocktail that's made with pomegranate liqueur, prosecco and lime cotton candy.