Foodie

The Publisher’s Notes

New American Cuisine

Oak & Ola at Armature Works | By Ronda M. Parag

hether enjoying the views from the terrace with a craft cocktail or dining inside the W brick and industrial space, Oak & Ola offers a contemporary atmosphere with a delectable menu. The kitchen is under the direction of Executive Chef & Owner Anne Kearney, a James Beard Foundation winner for “Southeast Regional Best Chef,” and her motto “Food of Love.” The restaurant ownership also includes John Cooper, Trudy Cooper, Chris Arreola (co-owners of On Swann), and Andy Ganger, previously with Bonefish Grill.

Since reopening after pandemic, the restaurant is offering a limited menu that updates with weekly specials. The menu contains some of the most popular dishes since their opening in March 2019. Exploring flavors and experiences are at the root of the restaurant’s mission to bring culinary excellence in dishes placed before guests.

A great starter to share at the table is a Charcutiere board with house made sobrasada, prosciutto di parma, toscano salami, agrodolce, jamison b ciabatta croutons and the European Cheese Board with a selection of hard and soft cheeses. The Fire-Roasted Artichokes Hearts are delicious when dipped in the lemon-tarragon sauce.

A selection of four, fresh Fire Roasted Pizzas currently offered include the classic Margarita, Spinach Artichoke, Mushroom Truffle and OO with fresh mozzarella, crushed Italian tomatoes, prosciutto, arugula and grated parmigiano-reggiano.

Perhaps one of the best dishes on the menu is the Spanish Fire Roasted Octopus served with “Boozy Pig” chorizo, white beans, kale, charred red onion and finished with a hazelnut vinaigrette. The octopus was extremely tender and flavorful.

For a delicious and meaty meal, the Onglet — a hanger steak served with roasted red beets, wilted pea shoots with cabernet sauvignon shallot vinaigrette and blue cheese crumbles was tender and delicious. A hearty NY Strip Steak with balsamic pearl onions, roasted garlic yukons and beurre montpelier was cooked to perfection. The Pork Milanese is certainly large enough to share and served pan-fried topped with arugula, roasted red peppers, capers and lemon.

For those with a sweet tooth, finish with the delicious English Toffee Pudding Cake topped with a buttery toffee sauce.

Curbside pickup is available for lunch or dinner to go, and add on your favorite craft cocktail, beer or wine too. Reservations are recommended. M