Oak Steakhouse Review
Inside a 19th-century bank building, this dining room juxtaposes antique crystal chandeliers with contemporary art. Reserve a table on the third floor for the full effect and the best vistas. It's pricey, but the filet mignon with a foie-gras-black-truffle butter is excellent, and the side dishes, such as creamed spinach, are perfectly executed. Favorite appetizers include beef carpaccio and Gorgonzola fondue. Service is professional and cordial under the leadership of executive chef Jeremiah Bacon and chef de cuisine Joseph Jacobson.