“I can’t wait to pay homage to Oak", Tesar says.

"His starters, like an elegant, Thai-accented mussel-coconut soup, or foie gras torchon with tiny pickled

chanterelles, glazed bing cherries, toasted chopped hazelnuts and a trickle of cherry sauce, are particularly stunning."

"...it’s hard to find plates in Dallas that impress as much as many of Zenner’s.

How wonderful that the Design District restaurant has taken its place once again as one of the finest in the city."

Golden Martini at Oak Dallas.

Edible gold leaf rims the glass of this decadent martini ($40),

which is made from Double Cross vodka, Godiva white cocoa, berries and dark-chocolate pearls.

“The restaurant has a bright future ahead with Zenner at the helm,

and we anticipate this move bringing Oak to new heights within the Dallas dining scene.”

This is very big news: Brian Zenner, the talented chef who earned a spot among The Best in DFW: Chefs

last year for his cooking at Belly and Trumpet, has just been named the new executive chef at Oak.

Oak's winter menu is definitely way smarter than I am.

Oak is bringing back lunch from 11am to 2pm every Friday!

Imagine a restaurant with a menu so appealing you can close your eyes, point a finger and choose.

A dining room that’s at once stylish, graceful and comfortable,

with roomy tables and inviting booths spaced far enough apart so you …