"Housed in a former Ford dealership in the upscale, pedestrian-friendly Mission Hills neighborhood, Fort Oak draws foodies of every age. pauch like their wildly successful Trust restaurant in the nearby Hillcrest neighborhood, executive chef and co-owner Brad Wise and his team focus on rustic, wood-fired dishes. The proof is in the custom-built 7,000-pound grill used to cook branzino, a charred caulilini with fermented chile aioli, and more. The raw bar is one of the few places on the menu where the ingredients aren't seared; here you can opt for clams on the half shell or scallop aguachile. There's plenty for the plant-based diners, too, mostly in the small plates. And while it may sound excessive to pay $13 for bread and butter, order the sourdough served with house-cultured butter and thank us later. And don't miss dessert. Executive pastry chef Jeremy Harville makes magic happen with sugar, whether it's cookies n’ cream beignets or lemon meringue pie." - Archana Ram, Marie Tutko
