Restaurant Review: Oak in the Dallas Design District

Chef Maddy; roasted Magret duck breast with sunchoke, ramps, and foie gras flan. Photography by Kevin Marple

Jason Maddy is well on his way to becoming the next rock star chef in Dallas. Until now, he has cooked in the shadows of some big names, working as a sous chef under David Bouley at Danube, in Manhattan, and David Bull at the Driskill Hotel, in Austin. John Tesar tagged Maddy as his chef de cuisine at The Rosewood Mansion on Turtle Creek. He stayed on after Bruno Davaillon took over in 2009, leaving two and a half years later to become executive chef at Oak.

Now the 35-year-old finally has the spotlight. Oak opened in the Design District in mid-December. Barely a week later, word began to spread that something special was happening. I got calls from several restaurateurs asking, “Who is this guy?”

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  • This guy is the spitting image of Harry Connick Jr. (

  • Jeffrey Sparks

    Well deserved review. Hands down best restaurant in Dallas right now. It makes our city look smart.

  • Bill

    Went there for lunch so i will give it a chance at dinner but left pretty disappointed. Steaks were both overcooked.

  • JI

    LOL Bill.

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  • DrinksOnMe

    Went there after reading your review. It was outstanding. Very crowded and we sat outside. That bowling ball dessert you wrote about is outstanding.

  • I had the pork and octopus appetizer and it was outstanding. They could use a more eclectic wine list, however, say some high end Rosé. Still, can’t wait to go back.