“Fort Oak is about as good as it gets. They bring a four-star skill set to a quiet San Diego neighborhood and to simple, ancient food of smoke and fire.”

-Troy Johnson, San Diego Magazine

The smoke is our friend here. We attempt, as much as humans can anway, to capture it, to channel the fumes and flavors made by the fire into the food we cook here. Centered by the hearth, everything we seek to do inside this restaurant revolves around the ideas and ideals of live fire cooking. The dishes, prepared simply and using simple ingredients, are anything but once composed, a perfect marriage of bold flavors, elevated ingredients, modern techniques.

Dry-aged ribeyes, duck, a branzino, all made perfect by a lick of the flame. While over at the raw bar, grandiose seafood towers, freshly harvested oysters, scallops, and the like, all patiently wait for their transformation.

Don’t discount the vegetables - at Fort Oak, some have argued they are the true star of the show. But we’ll let you decide that for yourself.