What locals are saying
Oak Steakhouse earns its reputation partly on the room — a grand 1848 bank building on Broad Street with soaring 20-foot ceilings, original ironwork, working fireplaces, and 150-year-old heart pine floors that do serious atmospheric work before the first course arrives. The dry-aged bone-in ribeye and the filet are the kitchen's reliable anchors, backed by one of the more seriously curated wine lists in the city (200-plus bottles, leaning hard into California Cabs and Old World reds), and a Broad Street bar that keeps a genuine local following through happy hour. The persistent knock is that tabs run steep even by Charleston standards, and a handful of diners — particularly those comparing against major steakhouse markets — find the execution on the filet doesn't always justify the price.
