The White Oak Tavern: Best New Restaurant and Best Burger
By By Kit Waskom Pollard
For The Baltimore Sun|
Oct 28, 2014 at 12:24 PM
Since it opened last January, The White Oak Tavern has made a huge splash with its season-driven, farm-to-table menu, carefully selected craft beer options and woodsy vibe. "Everything is made in-house from scratch," says Clare Frey, one of the restaurant's four owners. And she means everything — right down to the bacon for White Oak's famous grass-fed burgers.
The bacon is made with house-cured pork bellies. First, they are rubbed with brown sugar and spices; then they sit for a week. Finally, they are smoked for three hours. The result is “bacon that is so delicious and melts in your mouth,” says Frey, noting that the restaurant sells 60 pounds of bacon each week. On busy nights, White Oak sells more than 100 burgers, which come topped with caramelized onions, arugula, white cheddar, a special sauce and, of course, bacon if you want it.