Fans of River Oyster Bars heartier specials like rabbit sausage and buccatini will be pleased to know the beloved Brickell restaurants second location Oak Tavern focuses on exactly that type of rustic fare. Chef David Bracha is getting a lot of use out of his new love, a wood-burning oven, for pizzas such as duck with poached pear and wild mushrooms, and making the rounds at regional farms from Paradise to Lake Meadow Naturals. Hes finally able to express his passion for charcuterie, too, with all sorts of goodies from country pate to Tuscan fennel salami. Seafood lovers are sated with the menus condensed selection of oysters, ceviches and whole yellowtail snapper.
- 35 NE 40 Street,tel:786.391.1818
Fans of River Oyster Bars heartier specials like rabbit sausage and buccatini will be pleased to know the beloved Brickell restaurants second location Oak Tavern focuses on exactly that type of rustic fare. Chef David Bracha is getting a lot of use out of his new love, a wood-burning oven, for pizzas such as duck with poached pear and wild mushrooms, and making the rounds at regional farms from Paradise to Lake Meadow Naturals. Hes finally able to express his passion for charcuterie, too, with all sorts of goodies from country pate to Tuscan fennel salami. Seafood lovers are sated with the menus condensed selection of oysters, ceviches and whole yellowtail snapper.
35 NE 40 Street,786.391.1818,oaktavernmiami.comFans of River Oyster Bars heartier specials like rabbit sausage and buccatini will be pleased to know the beloved Brickell restaurants second location Oak Tavern focuses on exactly that type of rustic fare. Chef David Bracha is getting a lot of use out of his new love, a wood-burning oven, for pizzas such as duck with poached pear and wild mushrooms, and making the rounds at regional farms from Paradise to Lake Meadow Naturals. Hes finally able to express his passion for charcuterie, too, with all sorts of goodies from country pate to Tuscan fennel salami. Seafood lovers are sated with the menus condensed selection of oysters, ceviches and whole yellowtail snapper.
35 NE 40 Street,786.391.1818,oaktavernmiami.comFans of River Oyster Bars heartier specials like rabbit sausage and buccatini will be pleased to know the beloved Brickell restaurants second location Oak Tavern focuses on exactly that type of rustic fare. Chef David Bracha is getting a lot of use out of his new love, a wood-burning oven, for pizzas such as duck with poached pear and wild mushrooms, and making the rounds at regional farms from Paradise to Lake Meadow Naturals. Hes finally able to express his passion for charcuterie, too, with all sorts of goodies from country pate to Tuscan fennel salami. Seafood lovers are sated with the menus condensed selection of oysters, ceviches and whole yellowtail snapper.
35 NE 40 Street,786.391.1818,oaktavernmiami.com
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