Melding elements of Colorado’s rustic backdrop with Boulder’s hip and contemporary dining scene, OAK at Fourteenth is a stylish neighborhood restaurant featuring local and seasonal new American Cuisine in a friendly and professional atmosphere.

Chef/Owner Steven Redzikowski’s seasonally inspired menus are focused around OAK’s one of a kind, oak-fired oven and grill and selections from Colorado’s abundant agricultural landscape. OAK is proud to feature locally grown vegetables, locally sourced meats, sustainably raised seafood, and house-made pastas.

OAK also offers a variety of creative hand-crafted cocktails and hand selected artisan wines and beers that are the perfect addition to every element of our cuisine.

Bryan Dayton’s passion for mixology is reflected in his growing list of well rounded accomplishments. A bartender with over 15 years of experience, he is also a certified Sommelier and graduate of the Beverage Alcohol Resource Program (BAR) with honors. Prior to opening OAK, Dayton oversaw the beverage program at Boulder, Colorado’s acclaimed Frasca Food & Wine, along with working part-time as the Colorado brand ambassador for Domaine de Canton and owning his own cocktail catering service, Sweet & Sour Cocktails. It was at Frasca that Dayton met his future business partner, Steven Redizowski, who was working in the kitchen under Chef Lachlan Mackinnon-Patterson at the time.

In order to share his knowledge of mixology and to promote bartending as a growing craft, Dayton started the Colorado chapter of the United States Bartender’s Guild (USBG). He can be spotted at cocktail competitions demonstrating his creativity or using his experience and education as a judge and competitor. He was most recently named the nation’s “Most Inspired Bartender,” by the USBG at the 2011 Bombay Sapphire cocktail competition in Las Vegas. Dayton has been featured in several prominent local and national publications, including Vanity Fair, Men’s Journal, 5280, Westword, and The Denver Post.

As co-owner and Beverage Director of OAK at fourteenth, Bryan will continue to do what he does best—incorporating unique spirits with some of Colorado’s seasonal ingredients to create innovative, yet accessible cocktails.

With experience in iconic kitchens across the country over the past fifteen years, Chef Steven Redzikowski has finally achieved his dream of owning and running his own restaurant. Like many chefs before him, that dream started with humble beginnings at the young age of fifteen, working at a local pizzeria in his hometown of New York.

Redzikowski completed culinary school in Schenectady, New York, and soon after moved to New York City to take a position as Saucier at Le Cirque in 2000, followed by positions as Garde-Manger and Entremetier at Jean Georges. In 2002, Redzikowski moved to Aspen, Colorado where he took on the position of Sous Chef at the award-winning Little Nell. In 2004, he leapt at the chance to help open Frasca under the watchful eye of Executive Chef and co-owner, Lachlan Mackinnon-Patterson. It was working at Frasca that led him to meet his future business partner, Bryan Dayton, who was Bar Manager of Frasca at that time.

In 2006, Redzikowski was given the opportunity to work under Chef Douglas Keane at the two Michelin starred Cyrus Restaurant—thus picking up and moving to the Napa Valley. In the winter of 2008, he returned to Aspen to take the helm as Executive Sous Chef at the Little Nell Hotel. In early 2010, Redzikowski headed to Boulder, where he and Bryan Dayton began to work on their restaurant project.

OAK at Fourteenth opened in March 2010 to rave reviews, showcasing a seasonally inspired menu utilizing locally grown ingredients. After a fire closed the restaurant shortly after its opening, the team used the opportunity to re-imagine the design and streamline the offerings. With OAK’s re-opening, Redizowski looks forward serving a refined New American menu, maximizing the unique flavor profile of the oak oven and grill.