Oak Steakhouse presents an exquisite selection of succulent signature cuts of PRIME Certified Angus Beef such as the 24-Ounce Prime Bone-In Ribeye or ... More
Oak Steakhouse presents an exquisite selection of succulent signature cuts of PRIME Certified Angus Beef such as the 24-Ounce Prime Bone-In Ribeye or Prime NY Strip. Seafood specialties include Local Seasonal Market Catch, Jumbo Lump Crab Cakes, Whole Fried Lobster, Oysters Rockefeller or Oysters on the Half Shell. House Specialties and Vegetarian options: Housemade Pappardelle (Classic Bolognese or Marinara), Grilled Dutch Valley Veal Porterhouse or CAB Prime Niman Ranch Braised Short Rib. Executive Chef Jeremiah Bacon partnered with Executive Chef de Cuisine Joseph Jacobson, both native to Charleston S.C., execute the Farm to Table concept sourcing ingredients from local farmers and fisherman for their menu whenever possible. Specialty Crafted Cocktails, Martinis and an extensive wine selection artfully complement the restaurant's unique historical setting located in the quiet South of Broad neighborhood.
Overall, a great restaurant!! I was happy to see that in addition to, well, steak, they also had fish and vegetarian/vegan dishes. The staff was very friendly and attentive, and they assured me that if there was something I wanted that they did not have on the menu, they would try their hardest to make it for me. The food was delicious, and the portions were perfect. The decor was lovely--the chairs were super-comfortable--and the architecture was nice too--it seemed to be located in a historic Charleston building. The only downside was that it was bit pricey, so you'll probably want to eat there only on special occasions--but the check was still worth it.
Apparently, seasidegirl and I ate at 2 different restaurants! My wife and I have been lucky enough to thoroughly enjoy this establishment twice thus far and plan to attend again this weekend.
I will admit, depending on the time of day off your visit, the Oak can tend to get a little crowded and noisy, but it comes with the atmosphere, however, the table-side service has been impeccable. From wine recommendations to food suggestions, our servers have hit dead-on each time.
I strongly suggest the fondue as a starter. The apples and flat breadsticks are amazing with the blue cheese. My wife had the soup du jour, lobster bisque, and just raved and the quality of the meat and the broth's richness.
Now....to the good stuff.
My filet was perfect...both times. I DON'T MEAN GOOD. PERFECT! Just the right amount of char, a beautiful, warm, red medium rare. A GREAT textured cut of beef. I'll be honest, I don't remember the sides, and truthfully, I really don't care. The only side that has ever fully impressed me was the truffle oil/parmesan potato chips from Delmonico's in Vegas.
No comments on the desserts. It was dessert. A crème rulee is a crème brulee. Wonderful flavor, but its still a crème brulee.
Long and short, I HIGHLY recommend this steak house. I think the beef is second to none. Literally.
THOUGHT IS WAS A SMALL PIECE OF STEAK FOR THE PRICE AND THERE WAS NO FLAVOR TO IT. VERY BLAND. THE ALA CARTE SIDES OF VEGETABLES AND SUCH WERE ALSO VERY SMALL. AFTER SPENDING WELL OVER A HUNDRED FOR TWO WE WERE LEFT HUNGRY. SERVICE ALSO WAS LACKING. WOULD NEVER RECOMMEND TO ANYONE.
We have been traveling to Charleston for 3 years now and I have to admit that I had been anticipating a meal at this restaurant which is much balyhooed by it's owner/chef on local hotel TV channels. #1 You won't find it listed among the ten best Steakhouses in USA even though the prices are up there with the best of them. Being intimidated by the # of oz. of the offerings on the menu, I chose the 7 oz. filet mignon thinking that surely a restaurant of this alleged quality would surely be a tenderloin. Woo to me, it was just a Sizzler Steakhouse quality cut of meat that could also pass for liver. Medium rare is served too cool to melt the foy gras butter served on the side. The Chopped Salad was shameful; ingredients so poorly matched that even a rabbit would turn up it's nose. Don't expect to see this Steakhouse listed among USA better steakhouses.
May 31st 2009
I have lived in Charleston for three years now being in the military as a chef. I have eaten all across the country from Napa, CA to New York and I can safly say that the food I had at the Oak Steakhouse rates among some of the best. The previous post of bad cuts of meat are by far a outrage. Me and my wife were pampered from the time of arrival to the time we left. I was even given a complimentary desert when I was asked what I was doing in the Charleston area. The prices were right on with the quality of food you are recieving. I applaud all that work there and look forward to my next visit.
Tim and Meagan Veach
POOR POOR POOR IF YOU DO NOT KNOW THE OWNER DONOT COUNT ON GETTING A SEAT EVEN WITH A RESERVATION. WE WATCHED HIM GREAT LOCALS OFF THE STREET AND ASK FOR A TABLE THIS WENT ON FOR AN HOUR PAST OUR REV.TIME WE LEFT . IF YOU WANT TO EAT FIND A RESTRAUNT THAT IS GREATFUL TO THE TOURIST TRADE. WE MAKE UP MOST OF YOUR BUISNESS.
For people who love their food grilled to perfection, Grill 225 is the place to be. With classic wood paneling
and plush interiors, this restaurant is an added glory to the luxurious Market Pavilion Hotel . Seated in the ...
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