Grab a foodie friend and make your way to the Back Bay’s OAK Long Bar + Kitchen to try their new shareable menu. In addition to their usual farm-to-table dinner menu, there’s now a slew of specialty dishes cooked exclusively in OAK’s hearth oven behind the bar. The shareable offerings, prepared by chef de cuisine Isaura Bausier, include seven items that highlight the smokiness of the fire like Blackened Beef Rib marinated for 24 hours in a cabernet brine, Curried & Smoked Cauliflower and Charred Head-On Shrimp. Snag a seat at their iconic long bar to watch the preparation and plating of each dish, or book a reservation in their dining room and make a whole meal out of it. 

SHAREABLE MENU

WELLFLEET OYSTERS CASINO
smoked bacon, ritz crackers

BLACKENED BEEF RIB
green peppercorn crust, heirloom radish, castletrevano olives

CURRIED & SMOKED CAULIFLOWER
fried curry leaves, fresno crème fraîche, narragansett pickled mustard seeds

CHARRED HEAD-ON SHRIMP
green harissa, mint, meyer lemon

CRISPY ARTICHOKE HEARTS
manchego, golden raisin gremolata

BERKSHIRE PORK BELLY
Vermont maple, farmstand peaches, mostarda

ROASTED PATATAS BRAVAS
aioli, salsa brava