THANK YOU!! We are deeply humbled by the tremendous support Harahan and River Ridge have shown to us over the past two weeks. We apologize for any inconvenience caused by our closing on the evening of Saturday March 1st. Our Executive Chef became extremely ill during Saturday lunch; in the best interest of his health and the health of our guests, dinner service was not an option. We will re-open for regular business hours on Wednesday March 5th. Please keep Chef Adam Superneau in your prayers and have a safe and happy Mardi Gras!!
6625 Jefferson Hwy. Harahan, LA 70123 504.305.4039
Regular Business Hours: Monday-Thursday: Lunch 11am-3pm and Dinner 5pm-9pm Friday-Saturday: Lunch 11am-3pm and Dinner 5pm-10pm Sundays: Closed
What Makes Oak Oven Different?
Superior Ingredients: Oak Oven is a locally owned restaurant with a network of USDA-approved small family-farmers who grow fruits, vegetables and raise chickens, pigs and cattle. We have our own private land where we experiment growing many different fruits, vegetables, and fresh herbs. Our chef has spent years developing this farmer network and personally cultivating Oak Oven's land. Fresh pastas are made daily, from scratch in the restaurant; ciabatta bread is baked fresh each morning in our wood-burning oven. Various charcuterie including bacon and salsiccia are made from scratch and cured in-house. We make fresh mozzarella from scratch and even culture our own housemade vinegars! We care about the soil our vegetables are grown in; we shun the use of pesticides and petro-chemical fertilizers; we care about what our chickens and cattle are fed and how they are raised; and we know this attention to detail makes a big difference in the nutritional value and taste of our food.
Superior Training: Chef Adam Superneau spent years working at Vincent's in Metairie, LA before attending culinary school at the International Culinary Center in Manhattan, NY. He studied under the curriculum of Cesare Casella, the famous two michelin star chef from Tuscany. He then attended ALMA, the most prestigious culinary school in Italy, located in Parma. There he trained under the instruction of the first chef in Italy to ever receive three michelin stars, Gualtiero Marchesi. He worked for Chef Pino Cuttaia at the two michelin star Ristorante La Madia in Licata, Sicily. Upon returning home to New Orleans, Adam cooked for three of the most successful and highly-rated restaurant groups in the city. He moved to Terrebonne parish and spent a year learning authentic cajun cuisine from the heart of Acadiana. At Oak Oven, we specialize in regional Italian cuisine with a southern Louisiana influence.
Oak-Fired Oven: The flavors produced by cooking in a wood-burning oven are completely unique. We exclusively use Louisiana oak wood in our oven, hence the name Oak Oven. This Louisiana oak gives the food a signature flavor making our cuisine something truly special. The light char created by the extremely high heat, the slight smokiness from the burning embers, the textures created by the short cooking time; all of these factors combine to create a rustic cuisine which is both ancient and delicious. Cooking with a wood fire has been around since the dawn of mankind, and we feel this cooking style has been overlooked in today's ultra-modern kitchens. At Oak Oven, we want to forget about the microwaves, sous vide and circulators. We're getting back to what our ancestors did....cook great food over open flames.