Oaktoberfest at Oak Tavern: A Beautiful Beer Dinner (Photos)
At last night's Oaktoberfest, Oak Tavern executive chef David Bracha and Esquire beer writer Evan Benn hosted a four-course, beer dinner.
Photos by Carina Ost Devilish eggs.
Some dishes were Oak Tavern staples, such as the deviled eggs, pork belly banh mi, and duck pizza. Other offerings were made especially for this brewtastic event: house-made pretzels, cider-brined pork shoulder, and pumpkin-maple cheesecake.
The meal started with caviar-topped deviled eggs and pork belly banh mi with foie gras mousse. They were paired with Hitachino Nest, a Japanese white ale.
Photos by Carina Ost Oak Tavern executive chef David Bracha and beer scribe Evan Benn
Then Bracha served house-made pretzels with a creamy, decadent cambozola cheese. (It tastes like bleu cheese meets brie.) Its richness was balanced by a sour beer, Duchesse de Bourgogne.