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Knife in the News

Checking in on John Tesar’s New Menu at Oak

Posted in: Press Coverage

I have to say that it was an exceedingly likable plate. The corn bisque evoked memories of my mother’s creamed corn, and the fish that swam in it was cooked perfectly. A faint rosy hue peeked out from flesh that was soft, supple and juicy, and the skin was crisp like a fried snack from a plastic bag. The vegetables had lost some color, but they were still toothy and fresh. This is the sort of thing you could eat every day and not get too tired of it.

See full article at Dallas Observer