Oak & Smoke — Restaurant in Makati

Dining at Oak & Smoke is nothing short of an unforgettable culinary journey—a harmonious blend of artistry, flavor, and passion that’s as refined as it is approachable. Spearheaded by internationally celebrated chefs Anna Bautista and Sean Jorgensen, this remarkable new Filipino restaurant redefines what it means to enjoy barbecue and grilled dishes.

From the moment we sat down, it was clear that Oak & Smoke is not just a restaurant—it’s an experience. Every dish we tasted was a testament to the expertise and creativity of its chef-owners. Chef Bautista’s Michelin-star pedigree shone through in the meticulous attention to detail and innovative flair, while Chef Jorgensen’s deep-rooted love for Southern cuisine added warmth and soul to every bite. Together, they’ve masterfully crafted a menu that’s both eclectic and cohesive, marrying the robust flavors of barbecue with delicate Asian-inspired touches.

Each plate was a revelation, showcasing techniques that brought out the best in every ingredient. Whether it was the tender, smoky meats, perfectly grilled seafood, or the vibrant, vegetable-forward creations, the flavors were bold yet balanced, sophisticated yet comfortingly familiar.

The atmosphere, much like the food, struck the perfect balance between elegant and inviting—a space where fine dining meets the warmth of a shared meal. What truly elevated the experience, though, was the personal touch: both chefs took time to step out of the kitchen and connect with diners, sharing the stories behind their creations.

Oak & Smoke isn’t just a tribute to the culinary journeys of two extraordinary chefs; it’s a love letter to the flavors and traditions that have shaped them. This isn’t just a must-visit—it’s a destination for anyone seeking a dining experience that’s equal parts innovative, nostalgic, and utterly delicious. Bravo, Chef Bautista and Chef Jorgensen—you’ve set a new standard for what Filipino...

Disclosure: Our dinner took place last June 2025, so our menu may or may not be outdated.

We went to Oak and Smoke to celebrate Father’s Day. I remembered this place being my old iACADEMY campus before it was turned into a restaurant, which caught my interest for a while prior to this dinner.

We got some drinks to start. I don’t remember what their names were, but they were refreshing and vibrant.

For our starters, we got their Prawn Toast alongside some Blue Marlin Belly Binchotan. The prawn toast was soft and flavourful - you could really taste the shrimp in every bite, and the topping of mayonnaise and ebiko was also delighthful. The blue marlin was juicy and smoky, with the wasabi serving as a balance to the richness. I also really liked the puffed rice garnish.

For our mains, we got their Uni Pasta, Ribeye, Grilled Salmon, and Fried Rice. The Uni Pasta was decadent and delicious, but I wish there was some acid to help cut through the richness. The Ribeye was tender and succulent, and the sauces provided went well with the meat and I really liked the citrus salt. The Grilled Salmon was tender and flavorful, and I appreciated the side of well-seasoned vegetables. Finally, the Fried Rice was also rich and filling with loads of fried onions and meat. You could eat the rice by itself.

We finished off with Ube-Matcha Cheesecake for dessert, which was smooth and thankfully not too sweet. The cream sauce was delightful, and the graham and fruits provided a medley of textures.

Overall, I loved this place. The ambience is moody but also cozy with just the right amount of brightness. It feels like a hidden haven tucked away in the middle of Makati, and the service was impeccable too.

I recommend reservations however, as the place gets full fast especially during...

I wanted to love this place but immediately, I was so disappointed with the SERVICE.

First of all, no one was outside to welcome incoming guests. I waited for 10 minutes. Nothing. I came inside and no one had the sense of urgency to attend to me. I eventually found the hostess. She didn’t apologize. No nothing. Took me to my reserved table. No one came to give me the menu right away. I was already seated for 10 minutes AGAIN. I gave one of the waiters a look and then he realized no one has come to my table to give me a menu or even offer me anything to drink. When I was given the menu, there wasn’t an offer to brief me with the best sellers and specialties of the restaurant. The waiter was just waiting for me to say my order. The waiter was nice. Don’t get me wrong but for this price point, one would expect BETTER SERVICE. It seems as if the staff wasn’t trained how to attend to guests. When my food finally came, the server just placed the food on the table and did not bother to explain how the dish is eaten. Very disappointing service from an upscale restaurant. The owners have experience from other countries and should share restaurant best practices with their staff.

Food: They forgot to bring my grilled octopus. Which turned out ok in the end as I was full already. But still…

Prawn toast was alright. Not as mindblowing as everyone is saying. Dumplings used crabstick. Meh. Dessert wasn’t cohesive. I would go for the grilled eggplant and tofu again. The tuna bowl was pretty mid.

And I’m being generous with my scoring. There’s room for improvement and I hope management listens. Don’t just rely on plating...