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Oakhouse

4.0 (42 reviews)
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Updated a few days ago

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OAKHOUSE ATMOSPHERE

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Brendin B.

I see a lot of potential here. The space is warm and inviting, and we preferred sitting at the bar or bar tables. The bone marrow was excellent, and the bread it came with was standout. The food overall was strong, drinks were well made, and the wine list was solid. There's also a fun lounge downstairs with a great outdoor vibe, perfect for a late-night cocktail, though I wish it stayed open later. Looking forward to coming back and exploring more of the menu.

The dry aged ribeye- perfectly seasoned and cooked.
Toma T.

We just had an amazing dining experience at the Oakhouse restaurant in Auburn. The place was pretty busy for a weekday dinner and we really enjoyed the lively atmosphere. The service was simply implacable. We were so excited to try the food that we went a little overboard with the food order. Between the two of us, we ordered the bread service and the Caesar salad - both were fresh and delicious; then we split an order of the bone marrow and it was exceptional. Our main coarse consisted of the dry aged ribeye and a side dish of mashed potatoes- very well prepared. We even had a popover for the dessert and it was very tasty. Overall, I would rate our experience as ten out of ten.

Ribeye and Bourguignon sauce
Kylee L.

Wow, huge shout out to all of these employees for braving this weather to serve us! We had never been in and tonight was the terrible storm. Still, there was not a single employee who did not greet us with a smile and excellent service! Our server was Lacey. (I hope I spelled that right) and she curated such a lovely evening for us, she was AMAZING! We both had the ribeye and it was hands down the best in the area the Bourguignon and the red chimichurri paired so well with the steak but it honestly didn't need it, it was just a nice addition! I understand why it's busy! Thank you!

Main course. Beef cheek with polenta and NY strip
Kenzie S.

Our date night here was great!!! Waited at the bar for our table to be ready. Super cute warm ambiance. Mike the bartender was great super outgoing, as well as the gal with him. Our server Gwen was so friendly and attentive. Food was delicious and everything paired well together. I ordered the beef cheek with a creamy polenta and my husband got the NY strip steak. Nothing left behind!! Ian the manager I believe, stopped by multiple times to check on us to make sure we were taken care of! We can't wait to come back and also check out the lounge are which I believe is downstairs? This place is definitely worth a visit!

Mushroom tart
Jamie S.

We were the first arrivals on Valentine's Day. When asked if I had a reservation, I responded that we did not, but that I had called 9 days earlier and spoke with a woman who told me that all of the dining room tables had been reserved as it was going to be a holiday. She said that the bar seating would be available with the exception of 2 seats which were reserved for a regular who dines there often. I had asked at the time of the phone call if I should plan to arrive early in order to be able to get a seat at the bar. She assured me that they do not have a waiting line when the doors open, so getting that seat should not be a problem and I wouldn't have to plan to arrive early. We did arrive early and were the first diners there at 4:45pm. The hostess asked me to wait while she got the manager. I was left wondering if there was seating available. The manager listened to me and graciously offered us a choice of a bar table. This was our first visit here. The decor and design fits the restaurant well. The front door created a very annoying noise issue, though. Whenever a diner or the staff would open the door it would practically slam shut and make a loud noise which was very distracting. Our server, Carmella, was helpful, prompt and friendly. She was the best part of the experience. All of the food was under seasoned with the exception of the oyster (not a surprise since it's an oyster). The food just lacked flavor. There were no salt & pepper shakers on the table which I have no problem with as long as the food is seasoned properly. I rarely if ever add extra salt at the table. It's too late at that point and the food only tastes salty rather than flavorful. We were never offered freshly cracked pepper. The beef tartare was some of the plainest beef tartare we have had. It was also an extra up-charge from the prix fixe menu. My scallops were seared well, but again they were very under seasoned. Hubby's duck breast was also under seasoned, and the fat from the skin wasn't rendered down as it absolutely should have been. The timing of the meal was also slow. It seems the kitchen must have been off on their timing. The food runners also had to ask us who had what so they could present us with our respective dishes. That's a serving 101 error for a fine restaurant. After our entrees we waited a considerable amount of time before my soufflé was delivered. We had watched earlier as another soufflé was presented to a diner and it was still puffed up as a soufflé should be. When mine arrived, it was completely deflated as you can see in the photo. It also wasn't fully cooked. Hubby's never arrived. The manager came to our table and apologized for the delayed food and said that the chef had been too ambitious. For a dinner with a bill over $350 with a drink and bottle of wine that we ordered, this experience was a huge disappointment. We really had hoped for more. We won't be returning.

Braised Leeks

The Oak House is one of those rare places that gets everything right--food, atmosphere, and thoughtful execution. Every dish we tried felt intentional and beautifully balanced. The elk loin was a standout: perfectly cooked, incredibly tender, and rich without being heavy. It's not something you see on every menu, and The Oak House does it exceptionally well. The beef cheek bourguignon was pure comfort--deep, savory, and melt-in-your-mouth. Mary's chicken was anything but ordinary--juicy, flavorful, and cooked with real care. Even the sides impressed, especially the leeks, which were prepared simply but elevated, letting their natural sweetness shine. From start to finish, the meal felt thoughtful and refined without being pretentious. The Oak House is the kind of restaurant you leave already planning your next visit. Highly recommend for anyone who appreciates elevated, seasonal cooking done right. The service was also very good. The poor waitress had to put up with cheeky Brit's and she did it very well.

Herb crusted elk loin

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5 months ago

The ambience was smooth. The New York steak was juicy and tender, and the service was very attentive.

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Oakhouse - wine_bars - Updated May 2026

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