Oak Oven is a locally owned restaurant with a network of family-farmers who grow fruits, vegetables and raise chickens, pigs and cattle. We have our own private land where we grow many different fruits, vegetables and fresh herbs. All breads and fresh pastas are made daily, from scratch in the restaurant; all breads are baked fresh each morning in our wood-burning oven. Various charcuterie including pancetta and salsiccia are made from scratch and cured in-house. We make fresh mozzarella and ricotta cheese from scratch using local Louisiana milk. We even culture our own housemade vinegar! We care about the soil our vegetables are grown in; we shun the use of pesticides and petro-chemical fertilizers; we care about what our chickens and cattle are fed and how they are raised; and we know this attention to detail makes a big difference in the nutritional value and taste of our food.
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The history of Oak Oven wouldn't be complete without first mentioning the beautiful Mediterranean island of Sicily. It was while Chef Adam Superneau cooked in Licata, Sicily that the idea for Oak Oven was born.
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