Apheleia Restaurant Group announced Chef Joel Harrington as the new executive chef of Oak Restaurant. Located in the cultural epicenter known as the Dallas Design District, Oak is a modern steak house with global inspirations serving elegant cuisine in a sleek industrial inspired environment.
Before joining Oak in 2015 as chef de cuisine, Chef Harrington served in various prestigious positions, including executive chef of Bolsa in Dallas, culinary director of Red Rooster in Harlem, New York, and executive chef at STK Meatpacking located in New York City.
“Chef Harrington's contemporary, approachable and refined style is a perfect fit for Oak,” says Richard Ellman, co-owner of Apheleia Restaurant Group. Chef Harrington plans to create a more dynamic seasonal inspired lunch menu using local ingredients, featuring freshly crafted artisanal juices and a daily taco preparation that are perfect for summer. He is also beefing up the acclaimed steak menu by offering a 24 oz. premium Wagyu cowboy cut alongside a new Flaming Balcones Brimstone Q Sauce, flambéed and served tableside.
“As Dallas continues to expand as a burgeoning culinary scene, I am excited to create a new culinary experience at Oak and continue to make it a must-try destination within the Dallas Design District,” says Chef Harrington. “My passion is driven by fresh, local ingredients and creating dishes that are whimsical, yet approachable.”
Chef Harington additionally serves as executive chef of Apheleia Restaurant Group’s newly opened upscale cocktail lounge, Quill Lounge, located next to Oak.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.