Oaktoberfest at Oak Tavern: A Beautiful Beer Dinner (Photos)

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Photos by Carina Ost
Devilish eggs.
At last night's Oaktoberfest, Oak Tavern executive chef David Bracha and Esquire beer writer Evan Benn hosted a four-course, beer dinner.

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.

See also: Oaktoberfest: Eat and Drink Like a Man at Oak Tavern

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Photos by Carina Ost
Oak Tavern executive chef David Bracha and beer scribe Evan Benn
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.

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.

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Say cheese.

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Oak Tavern

35 NE 40th St., Miami, FL

Category: Music

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