Touted as "one of the best and most distinctive steakhouses in America," Oak Steakhouse presents an exquisite selection of succulent steaks, seafood specialties and vegetarian dishes in an impeccable setting. A native to Charleston, Executive Chef Jeremiah Bacon's Farm to Table concept sources ingredients from local farmers and fisherman for his menu whenever possible. Menu highlights include signature cuts such as the Marinated 24-Ounce CAB Prime Bone-In Ribeye, Roasted Niman Ranch Domestic Rack of Lamb and Braised Beef Short Ribs. Acclaimed appetizers include the Pan-Seared Hudson Valley Foie Gras and Lobster & Shrimp Macaroni and Cheese, seafood specialties such as the Local Jumbo Lump Crab Cakes and Whole Fried Lobster round out the entree menu. Martinis and a well-edited wine selection artfully complement the restaurant's timeless fare and elegant ambiance. Set in a restored bank building dating back to the 1800s, Oak Steakhouse boasts five separate dining rooms on three floors.

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