A preview of David Bracha's Oak Tavern menu

10/11/2012

What to expect when River Seafood & Oyster Bar's David Bracha opens his Oak Tavern sometime in early November in the Design District? A comprehensive American menu, we're told, as well as "the glorious oysters that make the River such a standout." A big supporter of local farmers and vendors including Borek Farms, Paradise Farms and Keys Gate Farm, Bracha promises that most of the menu items will be house made – there's even a spot out back for roasting pigs. Much of the charcuterie will be made in house – from coppa de testa to potted foie gras mousse. Bracha’s menu is still in development, but price points should range from $5 for snacks like bone marrow crostini with salsa verde to $25 for large plates such as grass-fed culotte steak with shishito peppers, heirloom sweet 100s, green onion and romesco sauce. Other potential menu items include smoked lamb ribs served with kale pesto, yogurt and mint; duck pizza with pear, mustard, wild mushrooms and fontina and weekly specials from “Sunday Gravy” to “Fried Chicken & Biscuits.” The bar will be a scene, too. Oak Tavern will be open nightly for dinner; with plans for lunch and brunch service to begin soon after opening.