For a restaurant that has long been part of the Design District’s dining draw, Apheleia-owned eatery Oak has seen plenty of change in its time. Throughout its five years, a number of Dallas chefs have come and gone (including a brief stint by John Tesar), but now it appears that even more dramatic revamp is on the way.
Announced via release, Oak (and its sister bar concept Quill) have enlisted former Uchi chef de cuisine Jeramie Robison to serve as the restaurant’s culinary director and executive chef. In addition to the new chef, the restaurant’s interior will get a refresh via a “fresh new color palette and design scheme.” “While we have always loved the ambiance at Oak, we felt that the five year mark is a good time to change things up,” said Apheleia owner Richard Ellman in a statement.
Also in the works for the restaurant is a new sushi bar, likely due in large part to Robison’s pedigree in Japanese cuisine. New menus have not been released just yet, but diners will also be able to find “Cajun family recipes” and “classic American favorites,” which seem like a somewhat bizarre pairing for sushi.
No timeline has been announced for when the interior remodel and new menu will be introduced, but look for both to arrive in the coming weeks.