One of Alexandria's most anticipated restaurant openings is set for Friday, July 12, when Oak Steakhouse will open its doors at 901 N. St. Asaph St. (see map below), in the same block as the new West Elm store and Gables Old Town North. The eatery is part of The Indigo Road Hospitality Group.
The restaurant's hours will be:
- Lunch: Monday-Friday: 11:30 a.m. - 2 p.m.
- Dinner: Monday-Thursday: 5 - 10 p.m.; Friday-Saturday: 5 - 11 p.m.; Sunday: 5 - 9 p.m.
Oak Steakhouse will be helmed by executive chef Joseph Conrad. A native of Des Moines, Iowa, Conrad has been in the restaurant industry for 16 years. He was most recently the executive sous chef at The Lafayette, a four-star restaurant at the Hay Adams Hotel in Washington, D.C. He earned an associates degree in Culinary Arts from the California Culinary Academy in San Francisco.
Eric Du is the general manager, coming from The Oceanaire Seafood Room.
The Menu
Chef Conrad will offer a menu of steakhouse classics with a modern twist.
Guests can expect prime cuts of Certified Angus beef, seafood, as well as poultry and produce sourced from local farms. Signature dishes will include hand cut beef tartare, with pickled shallots, quail egg, walnut and black garlic puree and fresh horseradish; grilled Portuguese octopus, with house-made Merguez sausage, green harissa, fried chickpeas, preserved lemon and smoked eggplant puree; as well as a 20-ounce Certified Angus beef cowboy ribeye. At the bar, guests can enjoy contemporary takes on classic cocktails, and an extensive wine list featuring Old and New World selections.
The Space
Oak Alexandria's decor will feature an intimate and inviting dining room, with an open kitchen lined with sleek pewter tile, allowing guests a glimpse of the chefs in action.
Rustic reclaimed wood will adorn the ceiling and walls, alongside exposed brick. Crimson leather banquettes will line the space, which seats up to 110 guests.
A custom-built wine wall displays a selection of Oak’s robust wine list which features more than 200 bottles. Oak Alexandria will also offer an outdoor patio that seats 36, as well as a sophisticated private dining room, which is available for up to 30 guests.
Reservations will be available through OpenTable, the restaurant’s website or by calling the restaurant directly. Oak Alexandria will offer complimentary garage parking, as well as valet parking starting at 5 p.m. daily.
Steve Palmer is the managing partner of the restaurant's parent company, Indigo Road, founded in 2009 in Charleston, S.C., where Palmer began working with Oak Steakhouse on historic Broad Street. Indigo Road now owns and operates more than 16 concepts throughout the southeast.
Palmer attributes the company’s rapid growth and success to his loyal and dedicated team. He maintains the philosophy that great service starts with well cared-for employees. In January 2017, The Post & Courier named Palmer the second most powerful food and beverage industry player in Charleston. He was recognized not only for his growing presence in the hospitality business, but also for his charitable and community efforts. Palmer is a longtime supporter of Share Our Strength’s No Kid Hungry and Charleston’s Feed the Need coalition. In 2016, Palmer founded Ben’s Friends, the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction.
Palmer graciously answers some of our questions here about the new restaurant opening soon in Alexandria:
What made your company decide to open a restaurant in Alexandria?
One of our partners Michael Meyer is from Alexandria. Since Oak was the first restaurant of the group we thought it would be a great homecoming to bring an Oak Steakhouse to Alexandria.
Can you tell us how your company's 14 Elements of Service were developed and which three are the most important?
The 14 elements of service were developed collaboratively when I was a server 25 years ago. The most important three are: Providing a reason to return, communication and teamwork (because I don’t think a restaurant can be great without a great team) and ensuring guest satisfaction.
If you were bringing a guest to Oak Steakhouse, what would you recommend they order (appetizer, entree and dessert/any signature cocktail)?
I would suggest they start with the Oysters Rockefeller because our recipe is simply amazing, definitely one of our dry-aged steaks and finish with a piece of chocolate cake and “The Lumberjack” which is a bourbon cocktail made with maple syrup and lemon.
Will the Oak Steakhouse be exactly like the others (menu, decor) or how will it be different?
No, each location is unique in its design hopefully reflecting the place it resides in. The Alexandria location will definitely have an American tavern feel and in terms of menu — every Oak is different. We hire chefs, not kitchen managers. With the exception of the type of beef we use, each chef is encouraged to write a menu using their own inspirations.
What makes a restaurant memorable and keeps customers coming back?
Our hospitality – the way we make people feel, which is the DNA of our entire company.
With a low unemployment rate, it must be difficult to recruit and retain restaurant employees. What's the secret to finding great employees and keeping them in this economy?
We have a very specific way we in which we hire. We seek emotional qualities rather than resume qualities. We look for a certain type of person vs a type of experience. Creating a hospitable environment for the employee to work in is the best way to create employee retention.
In Alexandria, people love their dogs. Will the restaurant offer any special items or privileges for man's best friend?
We have a pet-friendly patio and there are steak shaped dog bones in the talks!
What is your all-time favorite restaurant? Why?
Gramercy Tavern in NYC because of the hospitality, the way they make me feel.
What is your favorite cut of steak?
Porterhouse.
Learn more about Oak at oakalexandria.com.
