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OAK at Fourteenth

headshot of Chef Steve Redzikowski

Chef Steve Redzikowski’s culinary journey began at a pizzeria in New York. It started as a simple way to earn money in high school, but soon Steve fell in love with the culinary industry. He began working at a full-service restaurant, and from there he made the choice to attend a vocational cooking school rather than a traditional university. “While I was in school, I stumbled into an incredible opportunity at Le Cirque in Manhattan, which was a really innovative and esteemed restaurant,” said Steve. “It was the first time I ever saw a kitchen like that, and it is still one of the most magical kitchens I’ve ever been part of.”

After over two years at Le Cirque, Redzikowski took a position at Jean Georges to learn under three Michelin-star chef Jean Georges Vongerichten. 

 “Eventually, I decided I wanted to head to California. On the way, I stopped at the Little Nell in Aspen, Colo., and my life went in a different direction. I was immediately drawn to the beautiful landscape and more relaxed way of life.”

Steve eventually did make it to California where he worked in a Michelin star restaurant before coming back to Colorado and becoming the executive sous chef at the Little Nell. “At this moment in my life, I felt ready to open a concept of my own. My friend Brian Dayton got in touch with me about an open restaurant space at the corner of 14th and Pearl Street in the heart of downtown Boulder, and I knew this was our chance to make something remarkable.”

In 2010, the doors to OAK at Fourteenth opened. After only a few months of operation, the restaurant suffered a devastating fire and had to close its doors for eight months. However, Steve brought it back with a focus on high-end dinner service. OAK became Boulder’s upscale neighborhood restaurant, and won the honor of being named Best Restaurant in 5280 Magazine two years in a row. “OAK is defined by three unique features: wood-fired cooking, a focus on American cuisine and a seasonal menu. Our cooking styles are defined by the seasons. We use local farm produce as often as possible. In the summer, we serve lots of light and grilled foods while in the winter we offer deeper roasts and heavier meals. When customers come to dine, they can expect unique menu items prepared beautifully.”

When it came to picking the location for his restaurant, Steve was excited about downtown Boulder. “This town has a strong sense of community, and we can say we are a neighborhood restaurant with many loyal locals. Boulder always has something going on, and the energy on Pearl Street is so special. Being here brings so much foot traffic to our business.”

Because the menu at OAK is constantly changing, you are always sure to find something new and exciting when you dine-in. “We continuously push ourselves to evolve and grow. Stop by during any season and experience something special. We are so fortunate to have such loyal customers, and we ask for understanding and grace as the restaurant industry recovers from the impacts of the pandemic.”

Steve’s lifelong love for cooking led him back to Boulder where he was able to open his first culinary concept. If you are looking for an elegant meal prepared with fresh ingredients, be sure to make a reservation to dine at OAK at Fourteenth. Follow them on social media @oakatfourteenth for sneak peaks at menu items!

Why Boulder


Steve Redzikowski


OAK at Fourteenth



Why Downtown?

Boulder always has something going on, and the energy on Pearl Street is so special. Being here brings so much foot traffic to our business.

Visit OAK at Fourteenth