Fort Oak was established in San Diego’s historic Mission Hills neighborhood in 2019 by Executive Chef Brad Wise, who drew inspiration for the restaurant from the majestic oak trees in nearby Presidio Park. Wise’s eclectic menu is centered in rustic urban, wood-fired cooking and boasts a seasonal selection of small plates and entrees cooked over an open flame. Don’t miss the 40 Day Dry Aged Ribeye, which is topped with herb-infused beef fat butter and paired with a loaded coal roasted potato. Guests also praise the Charred Caullilini, a broccolini-cauliflower hybrid that’s cooked in a smoky sauce with cilantro and almonds.

Business Owner
Brad Wise

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