Social Profile: 
… View more
A job well done deserves more than just thanks. It deserves respect. The Oak Stave was founded to serve as a gathering place for the hardworking men and women we’re proud to serve – the self- made, the honest and the gritty. Whether you swing a hammer or carry a briefcase, we’re here for you.
Address and Contact Information
Address: 5989 Transit Rd, East Amherst, NY 14051
Phone: (716) 688-8900
Website: http://www.theoakstave.com/
Menu Photos
Photo Gallery
Related Web Results
Oak Stave
5989 Transit Road, East Amherst NY 14051 Get Directions; Mon: Closed — Tues-Thurs: Open at 4pm — Fri, Sat, & Sun : Open at Noon; (716) 688-8900 …
Who We Are | Oak Stave
The Oak Stave was founded in 2016 to serve as a gathering place for … 5989 Transit Road, East Amherst NY 14051 Get Directions; Mon: Closed — Tues …
The Oak Stave | East Amherst NY – Facebook
The Oak Stave, East Amherst. 6.548 curtidas · 60 falando sobre isso · 6.975 estiveram aqui. The Oak Stave, Drinkery & Eatery Work Hard. Savor the Reward.
Reviews
How it is Liz
Oak Stave in East Amherst is a great place for lunch, dinner and late night bites too! I love the shrimp po boys! All their food is good quality you cant go wrong with what you order. They have a large bar with great happy hour specials. Free parking out front and takeout is available.
… moreOllie Curtis
One Star: When Price and Pride Part Company
Writing this affords me no satisfaction. Kitchens are demanding ecosystems and perfection is aspirational rather than guaranteed. What arrived, however, was not an unfortunate slip of the wrist. It was the product of conscious decisions. Something selected, overexposed to heat, and resigned to a plastic box without care or visible respect for the craft of cooking.
I reach for the keyboard reluctantly, only because every single element of the order merited one star. Not one component so much as brushed against even a dismal second. I understand the velocity of service, the theatre of flame, the occasional wobble that creeps in under pressure. This was not a wobble. It was a quiet surrender of standards. At this price point, that is indefensible.
Maple Glazed Salmon arrived looking as though flame had been applied with overexuberance rather than judgement. One piece was noticeably thinner and smaller than the other, both driven well past the point of doneness, the exterior darkened to a char that suggested enthusiasm outpaced restraint. I did not feel compelled to taste it. Visually alone, it signalled dryness. At $31.50 per plate, one expects refinement, not a sliver of cinder.
The jasmine rice appeared as a reluctant scattering of dry grains pressed apologetically into the corner of the container. The broccoli was limp and over oiled, curiously joyless, as though it had surrendered somewhere between the sauté pan and the takeaway tray. Nothing on the plate suggested attention, balance or pride. It looked fatigued.
Fries arrived crowned with pork, a detail insufficiently communicated. In a professional kitchen, key ingredients should not be surprises.
These are merely the standouts. The full order missed the mark entirely.
The final bill stood at $192. A figure that suggests a kitchen in full command of itself. The food suggested otherwise. The disparity between price, pride and performance was striking.
We telephoned the restaurant. The manager was unavailable and we were directed to the head chef, who informed us he was not in the kitchen at the time. During that exchange, we were told the salmon is portioned at six ounces. The plates delivered suggested otherwise. He acknowledged the standard was poor and agreed to a refund. The gesture was noted. It did not restore the evening.
Having boxed the order back up, we returned the following day so the manager might admire the fish of his kitchen’s labour. It seemed only fair that he become reacquainted with it.
The manager, we were told, was away. The head chef was nowhere in sight. In lieu of the previously discussed refund, we were offered a gift card and informed that reimbursement was not possible due to a policy agreement with DoorDash.
It is a curious modern phenomenon that responsibility diminishes in direct proportion to the involvement of a delivery platform and not the food served out of the kitchen.
Overall, the service lacked any real warmth, but the deeper issue was the absence of pride. Cooking is not merely heat applied to produce. It is judgement, timing, care and, ultimately, love of the craft. Whether plated for a dining room or boxed for delivery, a dish should carry the imprint of that discipline. This order bore no such imprint.
The Oak Stave, do better. A guest is a guest, whether beneath your lighting or at their own table. The standard should travel with the food.
If your looking for a culinary experience, I’d look elsewhere.
… moreWriting this affords me no satisfaction. Kitchens are demanding ecosystems and perfection is aspirational rather than guaranteed. What arrived, however, was not an unfortunate slip of the wrist. It was the product of conscious decisions. Something selected, overexposed to heat, and resigned to a plastic box without care or visible respect for the craft of cooking.
I reach for the keyboard reluctantly, only because every single element of the order merited one star. Not one component so much as brushed against even a dismal second. I understand the velocity of service, the theatre of flame, the occasional wobble that creeps in under pressure. This was not a wobble. It was a quiet surrender of standards. At this price point, that is indefensible.
Maple Glazed Salmon arrived looking as though flame had been applied with overexuberance rather than judgement. One piece was noticeably thinner and smaller than the other, both driven well past the point of doneness, the exterior darkened to a char that suggested enthusiasm outpaced restraint. I did not feel compelled to taste it. Visually alone, it signalled dryness. At $31.50 per plate, one expects refinement, not a sliver of cinder.
The jasmine rice appeared as a reluctant scattering of dry grains pressed apologetically into the corner of the container. The broccoli was limp and over oiled, curiously joyless, as though it had surrendered somewhere between the sauté pan and the takeaway tray. Nothing on the plate suggested attention, balance or pride. It looked fatigued.
Fries arrived crowned with pork, a detail insufficiently communicated. In a professional kitchen, key ingredients should not be surprises.
These are merely the standouts. The full order missed the mark entirely.
The final bill stood at $192. A figure that suggests a kitchen in full command of itself. The food suggested otherwise. The disparity between price, pride and performance was striking.
We telephoned the restaurant. The manager was unavailable and we were directed to the head chef, who informed us he was not in the kitchen at the time. During that exchange, we were told the salmon is portioned at six ounces. The plates delivered suggested otherwise. He acknowledged the standard was poor and agreed to a refund. The gesture was noted. It did not restore the evening.
Having boxed the order back up, we returned the following day so the manager might admire the fish of his kitchen’s labour. It seemed only fair that he become reacquainted with it.
The manager, we were told, was away. The head chef was nowhere in sight. In lieu of the previously discussed refund, we were offered a gift card and informed that reimbursement was not possible due to a policy agreement with DoorDash.
It is a curious modern phenomenon that responsibility diminishes in direct proportion to the involvement of a delivery platform and not the food served out of the kitchen.
Overall, the service lacked any real warmth, but the deeper issue was the absence of pride. Cooking is not merely heat applied to produce. It is judgement, timing, care and, ultimately, love of the craft. Whether plated for a dining room or boxed for delivery, a dish should carry the imprint of that discipline. This order bore no such imprint.
The Oak Stave, do better. A guest is a guest, whether beneath your lighting or at their own table. The standard should travel with the food.
If your looking for a culinary experience, I’d look elsewhere.
Michael Plyter
I know it was just “take-out” but the Chicken Milanese for a $30 dish, was just plain sad. A handful of arugula, and two small chunks of chicken?
The smash-burgers were tasty, but with so many good places around the area for dinner, I don’t know if we’ll choose the Oak Stave again soon. I really miss the place this used to be.
… moreThe smash-burgers were tasty, but with so many good places around the area for dinner, I don’t know if we’ll choose the Oak Stave again soon. I really miss the place this used to be.
David Parker
Got to seat ourselves because no one was avaiable at the host station for 5 min. The service was slower than the speed of smell. The fries were 50/50 potato/salt. Its a shame because when they first opened they were great. Was the only place we called without a wait, and now we understand why. This place sucks.
… moreTywanda Timmons
Service was pretty slow. Never got refills. Waiter only came to our table when we saw him walking by. Food was mid. Burger was okay but not seasoned or crispy like you expect for a smash burger. Tacos were okay but the chicken was bland. Overall experience was a 3.
… moreKaylee Noonan
My husband and I came there for the 2nd time tonight, it was a completely different experience than the first time. Our servers name was Brandi, she was incredibly rude the entire time leading up to us cashing out where she then decided to be a bit more friendly in hopes of getting a good tip. She made several side comments to her coworkers about the kitchen closing at 8pm, but never told us the kitchen was closing soon. We arrived shortly after 7. Website says they’re open until midnight, says nothing about the kitchen closing early. Anytime we asked her for something it seemed to be an issue and we were met with nothing but attitude. She was very friendly with other tables in the restaurant that were “regulars”and didn’t seem to have any problem with serving them. My husband and I have both worked in the restaurant industry doing serving and bartending for close to 10 years and neither one of us would ever treat our customers the way we were treated tonight. Absolutely appalling and we will not be back.
… moreJames Vogt
The service was great. They had live music, which we enjoyed, and 1 of the best fishfrys in town! The extensive list of Whisky and Bourbon is top-notch, I had the Eagle Rare 10 year old, highly recommended! We will be back!
… moreSteven
Food was good service and watching other servers interactions with guests were well above par. Fish tacos were not bad, a lil dry not enough sauce. Impossible sliders were really good. Drinks were well made. Vast spirit list, quite impressive tbh
… moreFaith Calabro
I ordered the rib eye bomber with sweet potato fries. When the meal came, my steak was very well done and the cheese was just slapped on the sandwich. It wasn’t even melted. The manager Brandy was extremely rude when she came to the table. My friend had the Caesar salad and it had no cheese or croutons on it. It was basically lettuce. She asked if she could get her something else; my friend had to eat it because she’s on a special diet. Brandy said to her, “Well if you don’t like it, why are you eating it?” This is the kind of people you hire to manage your restaurant? Her behavior was deplorable; not professional at all.
… moreChris Bevacqua
The food was honestly near inedible. The amount of salt on my table’s food was ridiculous; half of our table couldn’t finish their meal because the salt flavor dominated everything else. I initially thought it was just my fish and chips, but the other people in my party said their food was also horribly salty.
The service was ok, but the server didn’t tell us about happy hour deals and we only found out from our receipt that they were only applicable at the bar.
The atmosphere was alright, aside from the fact that whenever a car pulled into a spot in the lot their headlights shined right into the eyes of half our table. I’m not sure if they don’t have blinds or just didn’t want to pull them down, but it was annoying to have things interrupted by blinding light every few minutes.
Honestly won’t be going back.
… moreThe service was ok, but the server didn’t tell us about happy hour deals and we only found out from our receipt that they were only applicable at the bar.
The atmosphere was alright, aside from the fact that whenever a car pulled into a spot in the lot their headlights shined right into the eyes of half our table. I’m not sure if they don’t have blinds or just didn’t want to pull them down, but it was annoying to have things interrupted by blinding light every few minutes.
Honestly won’t be going back.