Fort Oak Restaurant

Our Beef Tartare is always a conversation starter...and then a stopper as soon as everyone’s had a bite and goes back for more.

Happening in May! Join @chefbwise along with an all-star line up of chefs at @stonelibertystation on Tuesday, May 25 at 6pm as part of a month-long CHEFS UNITE dinner series hosted by@sabrinamedora of #UnPlated to raise awareness and funds for@embracerace, an organization committed to providing educational resources on race to raise a brave and informed new generation.Reserve your tickets today.Link in bio! #ChefsUniteSD #fortoaksd #trustrestaurantsd #cardellinorestaurant #thewiseoxsd #raresocietysd

Remember when baking sourdough bread at home was a thing? We couldn’t be happier to bring a fresh baked loaf right out of the oven and with all the butter straight to your table.

Feeling free as a Firebird this weekend! Reposado tequila, lime, hibiscus, orange liqueur, fresno chillis.

Ahi tuna fresh and dressed with equally fresh ingredients and a squeeze of white gold oro blanco. @sdfoodiegram #ahicrudo #ahituna #tuna #oroblanco #fortoaksd

Fresh air and fresh food make for the perfect night out.

Are oysters your love language?Join us tomorrow for the relaunch of our Oyster Monday Happy Hour from 5-7pm. Slurp & sip $1 oysters, $8 glasses of rosé or Spanish gin & tonics, and $15 half-bottles of Prosecco! Dine-in only.

Who needs a Valentine when you’ve got Galentines and pretty drinks?

We have some news we think you are going to ! Fort Oak is ready to welcome you back for dining starting on Friday, February 12. Reservations are now live for Valentine’s weekend and beyond! https://bit.ly/36DwnxD

Friends, thank you to all who have reached out asking about our reopening plans. We’ve been overwhelmed with gratitude by your passion for our concepts and your support of our TRG Favorites takeout program. Our first priority continues to be the health and wellness of our team and our guests. With that in mind, we are planning to offer outdoor dining at all of our venues in a phased approach in the coming months. Sunday, January 31 will be our last day of takeout from Fort O...ak as we ready our restaurants one-by-one to welcome you back. Just in time for Valentine’s Day and the President’s Day holiday weekend, we’ll reopen our extended patio at Rare Society for dinner on Thursday, February 11. Click here to make a reservation https://bit.ly/2MA3FXi. Stay tuned for more updates and we’ll see you safely soon!

Sunchokes are a thin-skinned root vegetable part of the sunflower family. This earthy, nutty vegetable is fried to a crispy crunch to add texture to the smooth burrata.

Join Chef Brad Wise, Chefs Jeff Jackson and Kelli Crosson (The Lodge at Torrey Pines), Tim Kolanko (Urban Kitchen Group), and James Foran (Grossmont College) for the CELEBRATE THE CRAFT DINNER SERIES at The Lodge at Torrey Pines. Set on A.R. Valentien's spacious terrace, the four-course experience is set for October 22 at 6 p.m. The chefs will join forces for a curated menu showcasing regional farms and vintners. A portion of the proceeds benefits Slow Food Urban San Diego.

What's your spirit of choice? Share your favorites in the comments below.

This spirit-forward Shelby Cobra is calling your name. Its caramel, amber color comes from the Campari and Sweet Vermouth. Gin and a touch of pistachio salt complete this cocktail to create a crisp, harmonious drink.

Our Chicken Fried Quail is all about texture. The crunchy crust that coats the delicate meat and creamy red eye gravy comes together for a well-balanced, Southern-inspired plate.

Baja oyster with smoked vinegar relish, chive and lavender. Just one of the exquisite dishes from our first Fall Tasting Experience. Tomorrow’s event is nearly sold out but a few seats are available for next Wednesday.

We first eat with our eyes. Each dish at Fort Oak is not only beautifully plated but also made with fresh, seasonal ingredients and wood fired for a hint of char and smoky flavors.

If your favorite drink is the next one, shake up your evening and let us serve you a hand-crafted libation or two. Walk-in guests are welcome at the bar. Reservations are strongly recommended for the patio or dining room. Visit www.fortoaksd.com to make a reservation.

Tonight! Don’t miss our Executive Pastry Chef Jeremy Harville along with other top chefs raising money for the Cystic Fibrosis Foundation. It will be live here on Facebook at 6 p.m.!

Rustic, and crunchy on the outside, yet soft and fluffy on the outside. Our house-made sourdough and whipped butter with a touch of pacific sea salt is the best companion to any dish. Did you know we house bake the breads and pastries at all of our eateries?

If you missed last week’s Fort Oak Fall Tasting Experience, here’s a look at a few of the dishes to make your mouth water. Select seats are still available for the next three Wednesday nights. Click the link to make a reservation for inside or outside seating. https://bit.ly/36m0GJR

Looking for the perfect nightcap or maybe dessert? Stop by, we're open until 9 p.m.

Fresh truffle shavings tie this dish together for a woodsy, creamy cavatelli.