Wood-fired cooking risen from it's ashes
OAK at fourteenth
Why locals love it
Quickly after it's first opening, Oak won the hearts of both locals and tourists with seasonal, wood-fired meals and a refined aesthetic tempered by a menu promoting the casual sharing of dishes. Sadly the place then succumbed to a devastating fire, but reopened in 2011 and has since become easily one of the best restaurants in Boulder.
Why you should visit it
The chef's here take the notion of eating seasonally seriously, which sometimes means the menu changes a few times within one week. With such rapid variation it's a minor miracle that everything they make is so inspired. Current highlights include a Wagyu beef tartare, braised baby artichokes with white asparagus and roasted PEI mussels.
Special tip
If you can get over feeling squeemish about scraping the goo out of a bone, the roasted marrow is fantastic.
Mon-We: 11:30-22:00
Th-Fr: 11:30-00:00
Sa: 17:30-00:00
Su: 17:30-22:00