Oak Steakhouse

Nestled in the heart of Raleigh’s Warehouse District at The Dillon, Oak Steakhouse delivers a modern take on the classic American steakhouse. Open Monday‑Thursday 5 p.m.–9 p.m., Friday 5 p.m.–10 p.m., Saturday 4 p.m.–10 p.m., and Sunday 4 p.m.–9 p.m., the restaurant welcomes diners for intimate meals or lively gatherings. The menu showcases Certified Angus Beef® cuts—dry‑aged ribeye, buttery filet mignon, and a signature Tomahawk—paired with seasonal vegetables, fresh seafood, and Southern‑inspired sides like smoked collard greens. Chef Todd Woods, featured in Walter Magazine, curates rotating chef‑driven plates that reflect North Carolina’s harvest. Inside, warm wood tones, low lighting, and polished brass accents create a sophisticated yet comfortable atmosphere, while a curated wine list and handcrafted cocktails complement each course. Guests can also enjoy Oak’s Steak at Home program, delivering vacuum‑packed, dry‑aged steaks nationwide. Whether celebrating a milestone in a private dining room or simply savoring a steak dinner, Oak offers attentive service, a sleek design, and a commitment to quality that has earned praise from Raleigh Magazine and The News & Observer.