Inspired by a former Ford car dealership that once sat on the site in upscale Mission Hills, Fort Oak’s interior mixes old and new; hexagonal tiles and brass accents give the space a vintage feel, while a black oak communal table and plank flooring bring a modern industrial vibe. Executive Chef Brad Wise excels at wood-fired cuisine—the exhibition kitchen has a 7,000-pound grill and range where he fires up 45-day dry-aged ribeye and Australian wagyu beef—but what really sets Fort Oak apart is a raw bar serving seafood towers and buttery hamachi poke. For a decadent night out, slide into Fort Oak’s chef’s counter for a six-course tasting menu cooked by Wise (offered Wednesday and Thursday nights every other week; reserve ahead).
