This popular Charleston steakhouse makes its way to Alpharetta’s Avalon
While Avalon does have a handful of casual dining spots, the one thing that it was missing was a fancy, date-night spot. However, they solved that dilemma with the addition of Oak Steakhouse. Though the dark woods and comfy leather booths have the feel of a traditional steakhouse, there’s a modern energy the flows through the restaurant. And there are definite departures from the hackneyed menu items of typical steakhouse.
The Shine On Mocktail on the left is made with basil, lime, ginger beer and beet juice.
Before jumping into the food, let’s talk about the drinks, both cocktails and mocktails. My habanero infused cocktail was delicious (spicy and not too sweet) but the Shine On mocktail was exquisite! Made with ginger beer, beet juice, basil and lime, this crimson colored drink makes you forget there’s no booze in it.
Oak’s appetizers are a mix of classics and modern items. Oysters, charcuterie, Foie Gras are on the menu but we were more taken with the Pork Belly and Scallops and the Agnolotti. I still ordered the Foie Gras, however, and it was lovely with fresh strawberries and a maple sauce served with it. I would have enjoyed it just as much for dessert as a starter.
Foie Gras dish changes regularly based on what fruits are in season
Scallops and pork belly compliment each other incredibly and this dish is no different. The large sweet scallops and thick, salty pork belly is meant for two to share but truly, four people could easily share this as well. It is served with a creamy sauce but can stand on its own sans any sauce. Many appetizers are so large, they could easily make for a meal.
Scallops and Pork Belly Appetizer
With Foie Gras and a very filling Scallops / Pork Belly appetizer, we weren’t thinking about anything else to start, but our server, Bill (fantastic guy by the way), insisted we try his favorite appetizer, the Agnolotti. Served with crispy ham, peas, radishes and asparagus, Bill was so right – it is amazing. See what I mean about these portions being large enough to qualify as dinner?
Agnolotti with asparagus, radish, crisp ham, brown butter corn puree
But you can’t visit Oak STEAKHOUSE and not get a steak. While some say Oak is pricey, I’d argue they haven’t explored the menu fully. You really can get a steak at Oak in prices ranging from $25 – $75. Filets, Rib-eyes and Strips are in the $50s, but the top of the line is the Dry Aged Steak from Mastery Purveyors of NYC. Dry aged beef is much less common than wet aged, mostly because of the price. Before you jump in to try it here’s a little more about it and the process:
The dry age process involved letting meat hang out in a cooler for about 21 days or more while allowing the flavors to develop fully. It is a bit of a chemical reaction that Walter White could explain better than I, so I won’t try. But suffice it to say, the flavor deepens.
The reason it is so pricey is not only does the meat have to sit for longer but it loses much of it’s water, shrinking the size. It is also not cured as other meats would be, so there have to be tight controls over the process. If even a small detail goes wrong, it could mean hundreds of thousands of dollars lost for a purveyor. The flavor profile from the meat resting, results in a subtle taste of blue cheese.
Surprisingly, most people prefer the wet aged steak, as that is what they are used to having. I enjoyed and appreciated the Dry Aged steak, but I’m not sure I’m such a connoisseur I’d pay the price difference to have it again. Are you willing to give this steak a try?
Tip: Oak Steakhouse has an outstanding bar menu of items priced under $15. This includes a CAB Steak.
Oak Steakhouse website
950 Third Street
Alpharetta, Georgia, 30009
678.722.8333
Disclosure: Our meal at Oak Steakhouse was complimentary, but the opinions expressed are my own.
