Look: Oak & Smoke is Your Newest Southern Food Destination

Oak & Smoke, the newest Southern food destination in Salcedo Village, where fire, smoke, and bold Asian flavors meet

Words Mika Reyes
Photos courtesy of Oak & Smoke
September 5, 2024

Clockwise - BINCHOTAN Octopus Leg and Beef Short Rib, Prawn Toast

Nestled in the heart of Salcedo Village, Oak & Smoke (O/S) has quickly become a must-visit destination for anyone seeking a bold, modern take on Southern cuisine. This newly opened restaurant and cocktail bar is the brainchild of Chefs Anna Bautista and Sean Jorgensen, a dynamic duo blending California creativity and Southern soul with an Asian flair. O/S isn’t just a dining space—it’s a culinary experience that sparks curiosity and ignites the senses.

At first glance, the slanted glass ceiling immediately captures your attention. A stunning installation piece inspired by the fluid shape of smoke twists above the indoor dining area, creating an ethereal glow against the evening sky. Inside, the kitchen is partially visible through a window, offering diners a glimpse of the magic happening within—where oak, fire, and smoke meld together in the hands of two talented chefs. Outdoors, a tropical garden offers an unexpected haven for those who prefer al fresco dining, bringing nature into the city’s bustling landscape.

Oak and Smoke Interior

But it's not just about the space. Chef Anna and Chef Sean envisioned O/S as a community gathering spot. “We wanted it to feel like home, whether you’re grabbing a quick meal after work or celebrating a milestone,” shares Chef Anna. The atmosphere, filled with rich dark woods, deep blue upholstery, and warm copper accents, radiates a cozy sophistication that invites you to linger. “We’re hands-on,” Chef Sean adds. “What we’re creating here isn’t something you can replicate—it’s a living, breathing concept where we’re present every night, curating every detail.”

California Creativity Meets Southern Soul

The menu at O/S is a reflection of the chefs’ personal and professional journeys. Chef Anna, whose career was shaped by her experiences in San Francisco’s French and California-Italian culinary scenes, brings a touch of refinement and artistry to every dish. Her time at Madera, a Michelin-starred restaurant known for its farm-to-table ethos, deeply influenced her approach. “Madera was all about the ingredients, working with the best of the best,” she recalls. Her meticulous attention to detail is evident at O/S, where every plate is crafted with discipline and passion.

Chef Sean’s contribution to the menu is equally striking. His approach is bolder, rooted in the primal elements of smoke, fire, and wood. “Southern food is much more than BBQ,” he explains. “It’s creole, cajun, gullah, soul—it’s all about cooking with heart.” Chef Sean’s love for smoke permeates the dishes at O/S, from the smoked almonds to the Binchotan-grilled meats. Using sampalok wood and Japanese Binchotan charcoal, which brings out the best in each ingredient, the kitchen becomes a stage for culinary alchemy.

Binchotan Octopus Leg

A Fusion of Flavors

The duo’s time spent in China and their travels around Asia also left a lasting mark on their cooking. This is evident in the Asian-inspired dishes on the menu, like the Smoked Salmon Nori Chip with Miso and the Grilled Eggplant & Whipped Feta with Strange Flavor Sauce. “We cook what we love to eat,” Chef Anna says with a smile. “We’re blending the techniques of California and the South with the flavors we’ve come to adore across Asia.”

For first-time diners, the chefs recommend trying something from the Binchotan grill—like the Blue Marlin or Octopus. Other standout dishes include the Prawn Toast, Rib Eye Steak with gochujang-mustard sauce, and the Charred Cauliflower in smoked doenjang cream. And don’t forget dessert—the Banana Miso Tres Leches and 520 Wo Ai Ni are must-tries.

Binchotan Blue Marlin Belly

The Perfect Pairing

The food at O/S is perfectly complemented by its cocktail program, overseen by mixologist Louis. With experience from iconic establishments like Raffles Singapore and Burnt Ends, Louis brings the same level of artistry and precision to the drinks menu. From happy hour to late-night cocktails, each sip is designed to elevate the O/S experience, blending premium ingredients with a mastery of technique.

“We’re only just beginning to explore what’s possible here,” says Chef Sean, hinting at the exciting culinary journey still ahead. “I’m constantly experimenting with what we can achieve using fire, smoke, and charcoal. The possibilities are endless.”

Chef Anna adds, “We’re excited to see how we can continue to push the boundaries of flavor, using the best of Asian techniques while staying true to the heart of Southern cooking.”

Oak & Smoke is located at the G/F of Pacquiao Mansion, 324 HV Dela Costa Street, Makati City. Open from Monday to Saturday, 5:30 PM – 10 PM, with the bar open until 1 AM. For updates, follow them on Instagram @oakandsmoke.ph.