Welcome to the White Oak Oyster Bar & Cocktail Lounge

Welcome to the White Oak Oyster Bar & Cocktail Lounge


Welcome to White Oak Oyster Bar & Cocktail Lounge, featuring hand selected oysters from both the east and west coast, and creative comfort food that will leave you amazed. Our specialty craft cocktails, high end spirits, and extensive and affordable wine selection from around the world.

White Oak uses the freshest natural products and our menu is exquisitely prepared and moderately priced. Take a seat at the bar, enjoy our all day happy hour, or dine on our outdoor patio under the stars and be amazed at what is served to you.

White Oak aims to make your experience memorable and enjoyable. Our goal was to build a classy and elegant looking establishment, while providing a casual and comfortable atmosphere.

You will appreciate top quality dining, prepared by Chef Steven, who was rated “Best Chef in America” and youngest Executive Chef in NYC in 1994: a fun menu with excellent service staff by your side. You will frequently hear us say that “We do things different”. Our goal is to share our definition of “different” and we hope you enjoy the White Oak Experience.

The Chef

Executive Chef Steven Del Lima graduated top of his class in 1993 from The Culinary Institute of America and has over 21 years experience in the field. Steven has spent over seven years working with the greatest and most acclaimed chefs in NYC, honing his craft in the prestigious kitchens of Aureole, Daniel, Le Bernardin, Cascabel and Giorgio’s. In 1997, he was dubbed “NYC Best Upcoming Chef of Gramercy Park.”

Later, Steven moved to Long Island where he created RSVP, a highly acclaimed restaurant in Bayville, NY, which was rated by Zagats as the best “Seafood Restaurant on Long Island” in 2005.

After RSVP, Steve embarked on a journey into Huntington Village to create Wild Fin Restaurant. In the first week of business, critics were already looking to sample what again became success for Steve. Peter Gianotti of Newsday dubbed Wild Fin as “Sea Worthy” while Joanne Starkey from the New York Times was “Wild about Seafood.”

Steve then moved on to a Huntington restaurant called Off The Wall to help reconstruct the décor, name, menu and theme. Soon, it was transformed into Black & Blue Seafood Chophouse. There, Steve focused on tantalizing the taste buds of customers old and new with a selection of all natural, grass fed beef from Argentina, new to the area. His menu also focused on the freshest hand selected seafood prepared with all natural ingredients.

Steve’s next endeavor took place in the heart of Commack, NY at Perfecto Mundo Latin Fusion Bistro, where he was the founding Executive Chef. Steve built the restaurant from the ground up and while he was there, made it the destination place to be. It was there where he unveiled his Latin Fusion creations, which brought a taste of eclectic ingredients from Central and South American. An emphasis on hand selected seafood, all natural ingredients and Steve’s Latin Fusion flair brought the restaurant a 3 star review from Newsday’s Peter Gianotti with the headline expressing, “In a Perfect World there would be more than one Perfecto Mundo.”

Steve returned to Huntington to begin “a good life” at Vitae Wine Bar and Restaurant. As always, the freshest, handpicked ingredients highlighted his creative “works of art”. The buzz began and loyal customers graced Vitae with their presence.

During this time, Steve was nominated for two consecutive years as Best Chef in Best of Long Island 2013 and 2014. He was also given national attention being inducted into Best Chefs of America 2013, 2014 and 2015. His peers who voted him into B.C.A. also made him a part of the National Advisory Board. Vitae won Best American Continental Restaurant, Best of Long Island 2013. The restaurant was also nominated for Best Restaurant by Long Island Food Critic.

Steve was also the founding Executive Chef of Chow Down Diner in Bethpage. Here he transformed a typical diner into something fun, hip and innovative. “It’s not your typical diner” is what most guests would say. Achieving 2 ½ stars from Joan Reminick of Newsday and Steven’s creative menu gave this diner a place on the map. Once the owners saw his talent, it was off to Coolfish in Syosset to revamp at 13 year old menu. Again, rave reviews from Peter Gianotti.

Returning to his roots in NYC, Chef Steve along with partner Dean Miller Sr. launched White Oak Oyster Bar and Lounge. A classy and elegant bar with a comfortable and casual feel is what he hope you will experience. A craft bar, featuring high end spirits, raw bar and creative comfort food, located on Tenth Avenue in the heart of Hell’s Kitchen.

Hungry Yet?

Hungry Yet?