Indulge in the exquisite flavors of Truffle Week at OAK at Fourteenth! From now until December 2, savor an array of dishes elevated by the alluring essence of truffles. Experience the earthy richness of Truffle Risotto, the subtle depth of Truffle Ravioli, and the tantalizing twist on the Mushroom Rubbed Dry Aged Ribeye. Don't miss the star of the show: the Truffle Martini, a sophisticated blend of sous vide mushrooms, Lillith Blanc, and a touch of mint and truffle oils, redefining the cocktail experience. Join us for a culinary journey celebrating one of the world's most coveted ingredients!"

It’s Truffle Week at OAK at Fourteenth!

BY Steph Wilson


Food folks, take note: OAK at Fourteenth is hosting a Truffle Week through December 2, offering a unique opportunity to savor dishes elevated by one of the world’s most coveted ingredients—the truffle.

Truffles, those elusive and aromatic fungi, are the stars of this culinary show. They bring a distinctive, earthy flavor that transforms dishes into something extraordinary. The Truffle Risotto, for instance, becomes a rich and fragrant affair, while the Truffle Ravioli delivers a depth of flavor that is both subtle and layered. And the Mushroom Rubbed Dry Aged Ribeye, already a standout, reaches new heights with a truffle-inspired twist.

The star of the show, though, might just be the Truffle Martini. This isn’t your average cocktail, and I can’t wait to get into OAK to try it myself. A blend of sous vide mushrooms and dashi with Lillith Blanc, topped off with a choice of gin or vodka, and finished with a hint of mint and truffle oils—it’s a sophisticated twist on a classic, showing the not-so-humble truffle’s versatility. 

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Steph Wilson

Steph Wilson is a writer, editor, and creative maximalist in Denver. She makes magazines for a living and throws color around the world like confetti for fun.