"For a year before the debut of Kathy Fehrman’s seasonal modern-American restaurant, the Oak Park management team tested and perfected recipes, all studied for and passed their level one sommelier exams, worked with local farms to plan and plant an on-site garden, and started acquiring bottles for what will grow to be a 7,000-bottle wine cellar. It’s no wonder since opening day, Oak Park has been booking out for months in advance. (Here’s an insider tip: Stop in any day they’re open —Tuesday through Saturday for dinner — and you can likely find an open stool or two at the bar if you time it right.) The story gets even sweeter when you realize the kitchen is helmed by the husband-wife team of Ian and Jessica Robertson, who previously worked at James Beard Award-winners like ABC Kitchen and Eleven Madison Park. The best-sellers include potato gnocchi with truffle beurre monté, the caviar and chips (which taste uncannily similar to a classic Iowa potluck item, “AE Party Dip”), and the bacon-glazed pork chop cooked in the restaurant’s own bourbon. Dessert options range from a $4 hazelnut chocolate bar to a showstopping $100 banana split." - Karla Walsh Karla Walsh Karla Walsh is a freelance writer based in Des Moines, Iowa. She has written about travel, health, food, wine, psychology, fitness, beauty, and beyond for more than 15 years. She has visited four continents and near
