Oak Steakhouse is scheduled to launch in Alpharetta's Avalon mixed-use development on October 29, the day before the development itself officially opens to the public. Over at Atlanta Magazine, executive chef Chad Anderson details his philosophy, the restaurant's direction, and more. A few highlights:
- The menu will feature five "core" Certified Angus steaks, two being dry aged and three wet aged. They're the same cuts served at the Charleston version of Oak.
- The steaks are the only holdovers from the sister restaurant. The rest of the menu — entrees, small plates, sides, salads, and more — will be unique.
- The seafood selection will include swordfish and grouper entrees, plus raw oysters and crudo.
- The brunch menu will highlight "Southern favorites" like steak and eggs, chicken and waffles, and shrimp and grits.
- The bar will be ambitious, aiming for a "Kimball House-kind of beverage program," and bar snacks will include a lobster roll and charcuterie.
Oak is owned by Steve Palmer's The Indigo Road restaurant group. Jeremiah Bacon, executive chef at the original in Charleston, was a semifinalist for the James Beard Foundation's Best Chef: Southeast Award in 2012 and 2013.