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An Oak Room Tavern special of pan-seared striped (Credit: Johnny Simon)

An Oak Room Tavern special of pan-seared striped bass with caramelized fennel and tomatoes is very good. (Oct. 26, 2012)

Oak Room Tavern

Oak Room Tavernis a Sea Cliff newcomer that looks as if it has been pouring since Prohibition's repeal. A cozy 40-seater that fills up fast on a Saturday night, from tables to bar stools.

Oak Room Tavern offers a wraparound bar, an
(Credit: Johnny Simon)

Oak Room Tavern offers a wraparound bar, an open dining room and alcoves for more privacy. (Oct. 26, 2012)

The Oak Room Tavern restaurant is cozy in
(Credit: Johnny Simon)

The Oak Room Tavern restaurant is cozy in a Tudor-style house. (Oct. 26, 2012)

Diners eat in one of Oak Room Tavern's
(Credit: Johnny Simon)

Diners eat in one of Oak Room Tavern's more private alcoves. (Oct. 26, 2012)

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Oak Room Tavern features live music -- including
(Credit: Johnny Simon)

Oak Room Tavern features live music -- including Acoustic Sou -- Wednesdays and Fridays. (Oct. 27, 2012)

Executive chef Shawn Patrick plates a dish in
(Credit: Johnny Simon)

Executive chef Shawn Patrick plates a dish in the kitchen of Oak Room Tavern. (Oct. 26, 2012)

Oak Room Tavern's duck confit spring rolls. (Oct.
(Credit: Johnny Simon)

Oak Room Tavern's duck confit spring rolls. (Oct. 26, 2012)

An Oak Room Tavern special of pan-seared striped
(Credit: Johnny Simon)

An Oak Room Tavern special of pan-seared striped bass with caramelized fennel and tomatoes is very good. (Oct. 26, 2012)

Oak Room Tavern's seafood fettuccine with mussels, clams
(Credit: Johnny Simon)

Oak Room Tavern's seafood fettuccine with mussels, clams and shrimp. (Oct. 26, 2012)

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Oak Room Tavern's juicy, roasted chicken is served
(Credit: Johnny Simon)

Oak Room Tavern's juicy, roasted chicken is served with with a garlic-and-thyme jus, grilled asparagus and a truffled potato puree. (Oct. 26, 2012)

Steamed mussels at Oak Room Tavern materialize in
(Credit: Johnny Simon)

Steamed mussels at Oak Room Tavern materialize in a chardonnay-spiked broth floating cuts of savory chorizo. (Oct. 26, 2012)

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