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Foodography: Oak at Fourteenth reopens tonight

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Business at Boulder's six-month-old Oak at Fourteenth was on fire when the restaurant actually caught fire last spring, forcing owners Bryan Dayton and Steve Redzikowski to shutter their spot so that they could gut it and rebuild it from the ground up. It was a long road back, but after nine months, the partners will finally open the doors tonight.

Don't expect the same Oak, though. Dayton and Redzikowski made some big changes to the aesthetic, including an expansion that gives them a private dining room. Warm woods dominate, and light blue glass above the bar gives the place a modern feel. They've revamped the menu and drink list, too, keeping their upscale North American neighborhood restaurant theme, but adding a few twists and surprises.

Here's a taste of what you can expect at the resurrected restaurant:

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Jars of preserves line one of the kitchen-flanking counters at Oak; those seats offer a view of the new wood-fired oven and down the entrance corridor to the host stand.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

A new private dining room features a wall of slatted wood. Frosted glass will eventually obscure it from the rest of the space.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

A chef's counter faces the completely open kitchen.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Owner Bryan Dayton pours Zwack, a Hungarian amaro.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Chef-owner Steve Redzikowski and his team work on a grill, wood-fired oven and pass located in a completely open kitchen.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Grilled calamari with crispy fingerling potatoes, chile and garlic aioli.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Seared yellow fin tuna with honey, mint, cucumber, arugula and crispy croutons.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Shishito peppers blistered in the wood oven, supplemented by pork sausage and harissa sauce.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

A chef plates the kitchen's take on cannelloni.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Lamb "cannelloni" with wild mushrooms and rosemary mustard.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Braised spicy meatballs on a bed of burrata cheese grits.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

A fat, juicy grilled pork chop topped with pickled pepper jam and served over grits and braised greens.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

Buttery milk chocolate and olive oil cremoso with housemade crackerjacks.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

The East Aspen Heights, Dayton's GQ/Bombay Sapphire championship cocktail: Bombay Sapphire East, yellow Chartreuse, sage simple syrup, blackberry, pear and lime.

Foodography: Oak at Fourteenth reopens tonight
Sarah Cowell

The WC and Soda, one of Dayton's cryptic "different liquid options": Campari plus housemade kumquat and tarragon soda, served in a capped bottle. The restaurant is making a variety of sodas, both alcoholic and non-alcoholic.

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