Old Oaks Steakhouse

Old Oaks Steakhouse is on a completely different level. We tried several cuts — Australian Wagyu, Kosher Ribeye, and Filet Mignon — and every single one was outstanding. I personally had the 45-day dry-aged Porterhouse, and it was simply phenomenal: deep, rich flavor, perfect tenderness, and cooked with absolute precision. The sides were just as impressive. The portobello fries and the loaded baked potato were both exceptional — rich, perfectly seasoned, and the ideal complement to such high-quality beef. What truly made the evening special was the overall experience: warm, attentive service, a beautiful atmosphere, and a memorable night for our whole family. If you appreciate true steakhouse culture and world-class meat, this place is an absolute must.

This was our first time dining at the Old Oaks Steakhouse and it definitely won’t be our last! Our server Brittney attended to our party of 8 with grace and ease. We enjoyed several appetizers, starters, entrees, and sides. From the moment we arrived to when we finished dining, we had an impressive experience!

We went here right after they opened in April ‘25 and were very disappointed. However, friends invited us to go again and I was very pleasantly surprised! The room was beautiful, packed and lively but a little noisy. We had a drink at the large beautiful bar and the bartender Dan was amazing! When our friends arrived we were sat in the rear room which was much quieter. We had salads, several steaks, the crab cakes, scallops, au gratin sweet potatoes, truffle potatoes and desserts. Everything was amazing! The chef came over as well as the owner to make sure we were happy and satisfied 💖 We were and now we have a new place to eat !!! Will definitely be back. 🎉💃🏿

Beautiful ambiance and our waiter was excellent — attentive and professional. If I were rating him alone, it would be 5 stars. Unfortunately, the food and manager/ownership response ruined the experience. At our table of four, we ordered two $80 ribeyes medium rare and one filet medium. One ribeye came medium, the other was correct, and the filet came rare. Two of the three steaks were cooked incorrectly. When we brought it up, the owner came to the table and asked us to cut the steak open “in front of him.” He said steaks cooked over an open flame can be uneven and told us he could replace it if we “really wanted him to.” The tone felt defensive and dismissive — especially at this price point. Before leaving, we asked to speak with him again and were told he refused to come back to the

Just wow. Lets start off with the obvious: This place is pricey in the traditional sense. However, the bang you get for your buck is stellar. The service was very supportive and attentive throughout, truly personalizing the experience for us specifically. The steaks are cooked on a woodfire grill, so the smoke flavor shines through in all cuts of meat. The sides complimented, even elevated the main courses. The ribeye was percectly medium rare, very juicy, incredible flavour. The truffle fries had freshly shaved truffle so that each bite has that truffle flavour. The sauces were all delicious and exquisite. This steakhouse is very intentional on what they put on the menu and drink selection, its all carefully curated. Hands down the best steakhouse experience I’ve ever had. Heavily recomme