Nestled in the heart of Tampa’s Armature Works, Oak & Ola represents one of the leading culinary experiences under the guidance of the renowned chef Anne Kearny.
Oak & Ola blends European influences with a contemporary twist, largely through the use of wood-fired ovens, which form a core element of its cooking methodology. The menu’s eclectic range extends from Iberian to German flavors, illustrating the diverse culinary inspirations gathered by Chef Kearny over the years.
A key highlight includes the roasted octopus paired with chorizo, white beans, and kale, evoking Spanish culinary traditions. Meanwhile, diners can savor German influences with bregenwurst, complemented by caraway-pickled cabbage and a spiced apple chutney, offering a savory and tangy taste profile.
Oak & Ola does not restrain itself to European themes alone. The yellowtail snapper with amandine sauce, a nod to New Orleans cuisine where Chef Kearny first gained acclaim, underscores the restaurant’s versatility. This dish reflects the chef’s roots and her ability to fuse distinct culinary styles seamlessly.
The dining experience at Oak & Ola is marked by bold flavors prepared with simplicity, avoiding unnecessary complexities. This dining approach ensures that each dish’s true essence shines, appealing to both seasoned gourmands and casual diners alike.
Oak & Ola stands as a testament to Chef Anne Kearny’s prowess in creating a multifaceted dining experience. Here, flavors from different corners of Europe and beyond are brought together under one roof, making it a standout destination in Tampa’s vibrant food scene.
Source: Guide.michelin
