“Exquisite selection of succulent steaks”
Oak Steakhouse presents an exquisite selection of succulent steaks, seafood specialties and vegetarian dishes in an impeccable setting. Both native to Charleston, Executive Chef Jeremiah Bacon partnered with Executive Chef de Cuisine Joseph Jacobson execute the Farm to Table concept sourcing ingredients from local farmers and fisherman for their menu whenever possible. Acclaimed appetizers include the Pan-Seared Hudson Valley Foie Gras and Virginia Oysters Rockefeller. Seafood specialties include Pan Roasted Local Grouper, Local Jumbo Lump Crab Cakes and Whole Fried Lobster. Signature cuts of PRIME Certified Angus Beef such as the 24-Ounce Prime Bone-In Ribeye or Prime NY Strip. House Specialties feature Housemade Pappardelle, Grilled Dutch Valley Veal Porterhouse or White Marble Farms Grilled Pork Chop. Specialty Crafted Cocktails, Martinis and an extensive wine selection artfully complement the restaurant’s timeless fare and elegant ambiance. Set in a restored bank building dating back to the 1800s, Oak Steakhouse boasts five separate dining rooms on three floors.
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- Sun - Thu: 5:00 pm - 10:00 pm
- Fri, Sat: 5:00 pm - 11:00 pm
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