34 | JULY 27 • 2023 

for itself,
” Abby explains. “He 
doesn’t overcomplicate it. You 
can really taste what you’re 
eating.
”
Seafood is, of course, a sta-
ple of the menu, which rotates 
regularly; but Oak & Reel also 
offers traditional Midwest 
meals including steak, chick-
en and vegetarian options. 
There’s also a fresh section on 
the menu of crudo and raw 
seafood.
Purveyors come in daily 
to make deliveries of fresh 
seafood. Although the menu 
is constantly changing, a fan 
favorite is the bucatini pasta 
with preserved lemon and 
walnuts.
 “We always have a crostini 
on the menu that changes sea-
sonally and a whole fish,
” Jared 
explains, “so we almost always 
have a branzino and a dover 
sole that are served for two.
”
Don’t expect to find a ton of 
frill and unnecessary decor on 
the plates, though. Instead, the 
food shines through for itself, 
relying solely on its flavor.

SUPPORTING THE 
COMMUNITY
While exceptional food and 
a memorable atmosphere are 
top priorities for Oak & Reel, 
the restaurant is also deeply 
ingrained in giving back to the 

local community.
Oak & Reel has partnered 
with Forgotten Harvest sev-
eral times to give portions of 
proceeds to the nonprofit food 
rescue organization. They’ve 
also partnered with Uncork 
for a Cure to raise funding for 
breast cancer research, pro-
grams and education.
Coming up, Oak & 
Reel plans to partner with 
Downtown Boxing Gym for 
its September gala. “We’re con-
stantly looking for different 
places and different groups to 
partner with,
” Gadbaw says.
Oak & Reel also hosts a 
robust wine program that 
includes regular wine tast-
ing dinners with five-course 
meals. “We’re really trying to 
educate our guests on food 
and wine,
” Abby says, “and 
introduce them to things that 
they might not know about.
”
The Gadbaws plan to stay 
in Detroit long-term and keep 
evolving Oak & Reel into a 
community staple.
“We continue to figure 
out new ways to grow the 
business, whether we get into 
catering or ramp up our events 
program,
” Abby says. “Our 
goal of opening this restaurant 
was to really be a fixture in the 
community.
” 

DINING GUIDE

Bucatini

continued from page 33

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TEMPORARY HOURS: 
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Prices subject to change

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Just west of Telegraph Road • Southfield 

248-352-7377 

www.stardeli.net

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