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A converted car dealership in Mission Hills that traded showroom gloss for a horseshoe bar and a live-fire kitchen. Fort Oak is an upscale steakhouse that leans hard into the flames, with a mid-century room bright enough to undercut any wood-smoke mystique. The menu is built for sharing, moving from raw seafood to grilled cuts, with the heritage pork chop making a strong case for the grill over the range. The apple crisp arrives in a cast-iron skillet, which feels earned rather than theatrical.
The awards strongest first
- AAA Three Diamonds
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in San Diego
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Chicken fried quail
“The creative menu offers several shareable options such as charred caulilini, goat milk cavatelli or the very popular chicken fried quail.”
AAA -
Scallop aguachile
“Start dinner here with a selection of dishes from the raw bar like scallop aguachile and ahi tartare before digging into mains like pork chop with black garlic sauce and New York strip steak.”
Eater -
Ahi tartare
“Start dinner here with a selection of dishes from the raw bar like scallop aguachile and ahi tartare before digging into mains like pork chop with black garlic sauce and New York strip steak.”
Eater -
Apple crisp
“while desserts like apple crisp served hot in an iron skillet are the epitome of comfort.”
Michelin Guide
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