The Oak Table offers guests a menu of classic, American cuisine served in a captivating space that highlights the best of both contemporary and traditional design. Inspired by its sister restaurants in Charleston, Oak Steakhouse and The Macintosh, The Oak Table serves dishes under the helm of executive chef Joseph Jacobson that expound on the freshness of locally sourced, seasonal products. Under the helm of Jacobson, a native Charlestonian, The Oak Table highlights regionally sourced ingredients and a seasonally driven menu featuring classic American staples, from steak to seafood. Signature dishes from the opening menu include the Oak Steakhouse deep-fried whole lobster; braised lamb ravioli; Certified Angus Beef® brand bone-in rib-eye; “The Mac” burger; and the grilled Keegan-Filion Farm half brick chicken.
In addition to daily dinner service, The Oak Table also serves lunch Monday through Friday lunch service beginning at 11 a.m. Brunch service will begin at The Oak Table on Sunday, October 14, and will be served each Sunday from 11 a.m. to 3 p.m.
The menu is served in an intimate space outfitted with mid-century modern fixtures and reclaimed, pre-Civil War oak wood sourced from a cabin in the upstate region. A reflection of the restaurant’s name, an aged wooden table located in the center of the dining room, serves as a reminder of American classics. Oak continues to be a signature at the restaurant, as featured in black and white, South Carolina based photography that adorns the walls.
In addition to a refined menu, The Oak Table features an exclusive craft cocktail program, created by Jasmine Beck of The Cocktail Club and Jackson Holland of The Macintosh, that embraces the culinary philosophy of the restaurant through fresh, bright flavors and seasonal highlights. The Oak Table’s cocktail menu is a collection of classic favorites from fellow Indigo Road restaurants, O-Ku, Cocktail Club and The Macintosh.