<strong><a href="http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/25_an-oak-tavern-grows-in-the-design-district_3844.jpg"><img class="alignleft size-medium wp-image-763" title="25_an-oak-tavern-grows-in-the-design-district_3844" src="http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/25_an-oak-tavern-grows-in-the-design-district_3844-300x211.jpg" alt="" width="300" height="211" /></a>35 Northeast 40 th St
(786) 391-1818
Oaktavernmiami.com</strong>

Oak Tavern is a comfy rustic new entry in the heart of the Design District.  A brick archway opens onto a pleasant garden with a namesake oak tree springing from the center courtyard.  Taverns of Yore were seldom known for serving creative, or high quality fare. The bar and beds for the weary traveler was

more focused on the bar and beds. Such is not the case here, at David Bracha's modern day version, where the food is surprisingly tasty. Bracha's River Seafood and Oyster Bar has been a staple on Brickell for more than 10 years, and he knows his way with a crustacean.  Oysters and stone crabs head up the list "Jewels from the Sea," but the scallop and snapper crudos are equally well presented and pristinely fresh from the sea.

A long list of small plates to satisfy everyone provides a strong supporting cast.   Bistro fare such as deviled eggs, rabbit pâté, and crispy pigs ears with kale compete for your attention, along side a perfect offering of beets with whipped goat cheese, arugula and pistachio vinaigrette, and an heirloom tomato salad with sheep's milk feta. Bracha's has been one of Miami's earliest chefs to embrace buying his produce from the area farmers. Pizzas are a standout; my pick for the best is duck confit, mushrooms, oozing Fontina, and a bit of truffle on a crisp and thin crust.

On one visit, the tavern's wood grill yielded a perfectly grilled Cobia topped with a medley of peas in a light lemon olive oil, and it was a triumph. Whole branzino at $34 is in keeping with their moderate prices.  The charcuterie offerings are crafted in-house, and the restaurant is justly proud as this area of the menu.  Each is accompanied by marinated olives, mustard pickled fruit and country bread. The emphasis at this gastropub is craft beers, so enjoy one of the twenty microbrews and 10 draft beers on tap.

<strong>Monday - Thursday: 12:00 pm - 3:00 pm, 6:00 pm - 10:30 pm
Friday - Saturday: 6:00 pm - 12:00 pm
Sunday: 11:00 am - 2:30 pm, 6:00 pm - 10:30 pm</strong>