The OAK room & bar
Homestyle comfort meets high-end dining in The OAK Room, the newest entry in Oaklawn Hot Springs, Arkansas' culinary renaissance. The charming venue blends contemporary and traditional décor, evoking a turn-of-the-20th-century lounge with oak-wood-paneled walls, black marble finishes and plush leather seating.
The eclectic menu follows suit with a fusion of French, Southern and Asian-inspired flavors that are both familiar and exciting. A recent culinary reconcepting under the careful guidance of executive chef Ken Bredeson and Arkansas-born chef de cuisine Aaron Lyons ensures that the upscale fare maintains its downhome feel, albeit with an eye for artistic plating.
A well-curated wine list rounds out the elegant experience, as does the glass-encased cellar that doubles as a centerpiece of the private dining room.
- The OAK Room pays homage to its historic location with a collection of vintage Oaklawn photos and horse-racing motifs dotting the space. Adding a pop of color is a small collection of signed original works by contemporary American artist LeRoy Neiman.
- TheHot Springs restaurant draws inspiration from Oaklawn’s racing heritage with vintage pendants suspended by leather straps and brass hardware that recalls horse-riding tack.
- Attention to detail is what sets chef Bredeson’s menu apart. Even a simple wedge salad gets a Southern spin with crispy fried Louisiana crawfish and a hearty drizzle of cayenne-spiked buttermilk dressing.
- Dishes beautifully fuse French and Southern cuisines with an Asian-inspired twist. Savor Creole scallops tomato beurre blanc and crispy okra or a sake-infused seabass filet served with a cabbage slaw.
- The dessert menu continues the Southern-French fusion theme with decadent dishes like bananas foster bread pudding or a chocolate pecan praline mousse.
- With nearly 30 years of experience helming the culinary program at large-scale casinos, executive chef Ken Bredeson was more than up to the challenge of revamping Oaklawn’s gourmet offerings, including the now-signature OAK Room.
- Thanks to his background working in European kitchens, Bredeson combines classic French preparations with his other preferred cuisines, namely Asian fusion, Pacific Rim, and Southern Lowcountry.
- The talented toque’s goal with The OAK Room is to take traditional homestyle cooking (namely from French and Southern traditions) and elevate it in a modern and artistic way to meet the demands of modern discerning diners.
- Bredeson’s favorite foods are classically tough cuts of meat like pork belly and short rib that he transforms into tender and succulent dishes with just a little extra TLC.
Bar
Dinner
Gluten-free options
Private dining
Reservations recommended 
Resort casual
Self-parking
Valet parking
Vegetarian options
