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Oak Tavern's wooden tables are worn -- their faded chocolate surfaces fashioned out of reclaimed lumber, their corners burnt with the logo of a majestic oak. Outside, a courtyard envelops the eponymous tree. Inside, the smell of fresh buttermilk biscuits, flaky orbs of dough with brittle crusts and puffed centers, wafts across the dining room. David Bracha is the chef and restaurateur behind these biscuits, as well as the acclaimed Brickell restaurant the River Seafood & Oyster Bar. For his first venture in the Design District, Bracha has enlisted Oahu-born Curtis Rhodes as his chef de cuisine. The 34-year-old, who has a background in Hawaiian regional cuisine, was previously a chef at the River. At Oak Tavern, the duo has developed a style of American cooking that combines Brickell's pristine fish, such as snapper crudo with lemon, dill, and minced olives, with heartier, homespun eats: house-cured charcuterie, grilled meats, and wood-oven-baked pizzas. The resulting cuisine bespeaks refinement and rusticity. Its finesse traces to a seasoned restaurateur and talented chef.