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Oak at Fourteenth

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1400 Pearl St. Boulder, CO 80302

303-444-3622 

http://www.oakatfourteenth.com  

1400 Pearl St. Boulder CO 80302

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  • Fine Dining
    Sun 2:30pm-10pm, Mon-Wed 11:30am-10pm, Thu-Fri 11:30am-12am, Sat 2:30pm-12am
    $$$ $$$
  • All Major Credit Cards, cash
    Patio/Sidewalk Dining, Takeout, Vegetarian Friendly, Wheelchair Accessible
    Dinner
  • Full bar
    Accepted, Recommended for Large Parties, Online Reservations Available
    Meters, Street
Description

Oak at Fourteenth started out strong: Within a few months of co-owners Bryan Dayton and Steven Redzikowski, both formerly of Frasca, opening their comfortable yet refined New American restaurant in Boulder, it earned shout-outs from both the local and national press. Oak was designed as a neighborhood place, with award-winning craft cocktails, a menu tilted toward sharing, and a wood-burning oven that lends a rustic flavor to meats and vegetables and fills the restaurant with a cozy campfire smell. Until another kind of fire altogether destroyed all but a few beams and shuttered the space for nine months. But Oak reopened in December 2011, bigger and better than before, with nearly double the number of seats and an increased emphasis on shared plates that range from tempura-battered pickles dipped in tarragon-spiked Green Goddess aioli to amazing meatballs with parmesan, ricotta and Tender Belly fatback added to the beef-pork blend. With so many dishes to love, it’s easy to get attached. But other than a few staples (meatballs being one), the menu changes seasonally – which at Oak sometimes means several times a week.








Back to TopWestword Critic News & Reviews | Write a Review
  • 2013 | Best Kale Salad

    There's no reason that OAK at Fourteenth's plate of antioxidant-rich greens should be so much better than the rest. The dressing is nothing to crow about -- just lemon and extra-virgin olive oil. The add-ons aren't any flashier -- a dusting of parmesan, thin slices of apple, some candied almonds for crunch. But as with movies on the big screen, it's not the words themselves, but the delivery that counts. And this kale salad, like Clark Gable's "Frankly, my dear, I don't give a... More »

  • 2012 | Best Rise From the Ashes

    Business at the six-month-old Oak at Fourteenth was on fire when the restaurant actually caught fire last March, forcing owners Bryan Dayton and Steve Redzikowski to rebuild their spot from the ground up. It was a long road back, but after nine months the partners finally reopened Oak's doors in December, revealing a restaurant that was even better than before. Besides making some big changes to the aesthetic -- including an expansion and a decor scheme focused on warm woods and... More »

Main Menu
Small Plates
$13.00
Seared Yellow Fin Tuna
with uncle petes honey, mint, cucumber
$11.00
Grilled fatty Beef
anson mills grits, garlic scapes, wild mushrooms
$10.00
Chilled English Pea Soup
royal red shrimp ceviche, candied ginger
$12.00
Burrata Cheese & Oven Dried Tomato Panzanella, Basil, Saba
$12.00
Farmers Market Salad
$10.00
Shaved Gala Apple & Kale Salad
parmesan, togarashi, candied almonds
Each $4.00
Cape Cod Wianno Oyster & Ahi Tuna Tartare
$10.00
Grilled Asparagus Salad
midnight moon cheese, applewood smoked bacon
$11.00
Pickled Beet & Pole Bean Salad
honey mustard vinaigrette, toasted pecans, avalanche creamery blue cheese
Shared Plates
$10.00
Wood Fired Padron Peppers
fennel sausage, harissa sauce
$14.00
Pan Roasted Calamari
good mother stallard shell beans, manila clams
$8.00
Avalanche Creamery Chevre & Fava Bean Bruschetta
$10.00
Crispy Egg
roasted asparagus & morel mushrooms, salsa verde
$5.00
Crispy Sage & Marble Potatoes
bentons ham creme fraiche
$11.00
Wood Oven Roasted Beef Marrow
anchovy chimichurri, easter egg radish
$5.00
Roasted Sugar Snap Peas
verjus & espelette pepper vinaigrette, mint
$5.00
Crispy Fried Pickles & Green Goddess Aioli
$10.00
Tomato Braised Meatballs & Burrata
anson mills grits
$13.00
Pan Roasted Diver Scallops & Wood Grilled Pork Belly
munson farm creamed corn, wild mushrooms, red wagon farm basil
Large Plates
$21.00
Wood Oven Roasted Rocky Junior Chicken
green bean & rosemary cornbread panzanella, cracklings, chicken jus
$18.00
Taleggio Cheese & Sweet Pea Ravioli
charred onion butter, bloomsdale spinach
$26.00
Georges Cove Yellowtail Sole & Manila Clams
castelvetrano olive & lemon butter, thyme crushed potatoes
$26.00
Coffee Rubbed Beef Shoulder Tender
coconut creamed corn, red wagon farm squash, chanterelle mushrooms
$21.00
Red Wagon Farm Spring Garlic Scape Risotto
royal red shrimp, lemon & tarragon
$25.00
Wood Grilled Colorado Lamb T-bones & Housemade Lamb Pancetta
uncle petes honey, feta & olives, anson mills farro
$28.00
Oak Grilled Peking Duck Breast & Hudson Valley Foie Gras
forbidden rice, hudson valley foie gras, pickled cherries, turnips
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