London Fog

Our Commitment

With a commitment to the philosophy of operating a business that is fun, interesting and sustainable, White Oak has evolved in the last 12 years, but always maintains an elevated, chef-driven experience for lunch, dinner and private events.  The core aspects of this philosophy are: 
  • Fun – is the people you serve and serve you in the business you operate. The landlord, vendors, employees, bankers and guests all either add or subtract from the fun.  
  • Interesting – is the purpose of the business and the creativity involved. It cannot be just about a rate of return.
  • Sustainable – it needs to pay its bills or contribute to the "fun and interesting" in a meaningful way.

As these principles manifest, we become stewards to a business that has a soul. Therefore, as stewards, we give up our control and let the restaurant tell us what it needs to become. Thus, the growth of White Oak Kitchen & Cocktails to White Oak – Cuisine du Sud.

Some of the people who have helped make White Oak fun, interesting and sustainable are shown below:

Richard Bowers - David Coxen - Greg Null - Ben Vaughn - Tim Magee - Scott Shackelford -  Matthew Williams - Brad Walski - Jenielle Walters - Loring McDonald

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