December 9, 2010

Refined Comfort Food

When Bon Appetit awarded Boulder the Foodiest Town in America this fall, it praised our small city for its farm-to-table mentality and restaurants, like the Kitchen and Salt, which brought refined comfort flavors to local ingredients. And that was before Oak at 14th opened.

The latest addition to the Boulder dining scene, a stylish, understated restaurant, takes familiar dining up a notch more. In the kitchen of Oak at 14th is Steven Redzikowski, a former Frasca sous chef, and at the bar, Bryan Dayton, previously Frasca’s bar manager, mixes drinks. Which is why Oak’s grits are arguably the lightest, fluffiest on the Front Range and why its cocktails (both alcoholic and booze-free) taste precisely of the bright ginger, lemon, and other juices that they are made of.

Oak’s menu covers the gamut of familiar foods, fried pickles to tacos to black-bottom banana crème pie, and it brings those flavors to life with creativity and precision.
Bon Appetit was even more spot on than it knew.

1400 Pearl St., 303-444-3622

--Kazia Jankowski

Kazia Jankowski
Associate Culinary Director

No comments:

Post a Comment