Nine months after a devastating fire destroyed Oak at Fourteenth, the resilient restaurant threw open its doors to reveal a sleeker, more spacious interior. Co-owners Bryan Dayton and Steven Redzikowski happily show off not only a lovely new 50-seat private dining room (in the former Belvedere Belgian Chocolate Shop space), but also new and improved menus.
Dayton (who was crowned by GQ Bombay Sapphire as the “Most Inspired Bartender in the Country”) spent the nine months of construction refining his already impressive drink list. Look for house-made alcoholic and non-alcoholic sodas—offered in seasonal flavors like blood-orange-ginger and kumquat-tarragon—as well as the award-winning, berry-driven East Aspen Heights.
Meanwhile, chef Redzikowski polished his skills staging with Bryce Gilmore (one of Food & Wine’s Best New Chefs) at Barley Swine in Austin, Texas. For proof, try the braised Colorado lamb shoulder (pictured), delicately encased in tender cannelloni with wild mushroom, rosemary, and mustard; or the Tender Belly Farm pork chop with creamy grits, crispy pork ears, and pickled pepper jam.
1400 Pearl St., Boulder, 303-444-3622
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