The Oaks Lakeside Kitchen

Fine Dining
with Southern Flair

The new fall menu has arrived!

Conveniently located on the grounds of The Ridges Resort, The Oaks Lakeside Kitchen offers a rich, flavorful experience for all your senses. Lake Chatuge and the Blue Ridge Mountains serve as a tranquil backdrop that is enhanced by a natural, yet manicured landscape – offering colorful gardens and meandering walkways that are perfect for a before or after-dinner stroll. The inviting interior blends wood, brick and ironwork to create a casually elegant atmosphere.

You’re encouraged to take your time perusing the fresh seasonal menu created by uber-talented executive chef, Adam Daniel. Enjoy a glass of wine or cocktail, but most importantly, relax and let the rest of the world float away.

Adam Daniel, Executive Chef
3499 US Highway 76
Young Harris, GA 30582
706.896.4141

Breakfast

Monday-Saturday
7:00 am-11:00 am
Sunday
7:00 am-10:30 am
Menu

Supper

Wednesday-Saturday
4:00 pm-9:00 pm
New Fall Menu

Sunday Brunch

11:00 am-2:00 pm
Breakfast Menu
New Fall Supper Menu

The Oaks Lakeside Kitchen

Fine dining
with Southern flair

Conveniently located on the grounds of The Ridges Resort, The Oaks Lakeside Kitchen offers a rich, flavorful experience for all your senses. Lake Chatuge and the Blue Ridge Mountains serve as a tranquil backdrop that is enhanced by a natural, yet manicured landscape – offering colorful gardens and meandering walkways that are perfect for a before or after-dinner stroll. The inviting interior blends wood, brick and ironwork to create a casually elegant atmosphere.

You’re encouraged to take your time perusing the fresh seasonal menu created by uber-talented executive chef, Adam Daniel. Enjoy a glass of wine or cocktail, but most importantly, relax and let the rest of the world float away.

Adam Daniel, Executive Chef
3499 US Highway 76
Young Harris, GA 30582
706.896.4141

Breakfast

Monday-Saturday
7:00 am-11:00 am
Sunday
7:00 am-10:30 am

Supper

Wednesday-Saturday
4:00 pm-9:00 pm

Sunday Brunch

11:00 am-2:00 pm

Farm to Table

Proudly Offering Locally Grown Produce

Menus are generally altered twice each season, according to best available produce. These changes generally follow the seasonal calendar, although Mother Nature, marching entirely to her own drum frequently throws some surprises at us.

As part of our policy of developing a direct relationship with our growers and producers – most of the produce used at The Oaks is sourced from nearby farms, 7 M Farms of Blairsville, GA, and Vine Fresh Produce, from just down the road in Hiawassee, GA.

Farm to Table

Proudly Offering Locally Grown Produce

Menus are generally altered twice each season, according to best available produce. These changes generally follow the seasonal calendar, although Mother Nature, marching entirely to her own drum frequently throws some surprises at us.

As part of our policy of developing a direct relationship with our growers and producers – most of the produce used at The Oaks is sourced from nearby farms, 7 M Farms of Blairsville, GA, and Vine Fresh Produce, from just down the road in Hiawassee, GA.

Executive Chef

Adam Daniel

Here’s the story. Small town kid cuts his teeth in the kitchen of the family owned BBQ joint. Grows up and goes to college. Follows his dream, relying on talent and determination as he studies under the best chefs in the country.

First stop, Chicago, with James Beard award winner and “Food & Wine, Best Chef in the Country” honoree, Paul Kahan at Blackbird.

From Chicago, Adam heads west to study under another James Beard Award Winner, Traci Des Jardins, at her iconic San Francisco restaurant, Jardinière. Here, he embraces the farm-to-table concept and gains a new appreciation for fresh ingredients, which he carries with him throughout his career.

Wanting to further his knowledge and refine his seafood technique, Adam jumps at the opportunity to work with another San Francisco top-chef, George Morrone, at Tartare. What begins as a lesson in fish, becomes a master class in attention to detail and original concepts.

Adam’s hunger for knowledge takes him to Orlando, where he spends two years creating under classically trained Japanese chef, Kude Matsu, learning the eastern art of discipline and precision techniques.

Returning to his roots with a wealth of knowledge and a desire to refine his craft of southern cooking, Adam settles into the kitchen of Atlanta’s fine-dining bastion, Bacchanalia, working with James Beard Best Chef, Anne Quatrano.

Adam’s journey through some of the best kitchens in America pays off with an opportunity at the Kiawah Island Resort as the executive chef. Parlaying his success with the booming Charleston food scene, he also consults with the Public House Group to open multiple restaurants in the area.

Lucky for us, Adam’s journey has led him to The Ridges and we’re proud to have him. We’re excited about his direction and can’t wait to see what the future holds. Join us at The Oaks Lakeside Kitchen or Marina Station and experience one of his extraordinary dishes.

“Seek out the freshest ingredients of the highest quality, deliver flavorful dishes and create a memorable experience.”

Executive Chef

Adam Daniel

Here’s the story. Small town kid cuts his teeth in the kitchen of the family owned BBQ joint. Grows up and goes to college. Follows his dream, relying on talent and determination as he studies under the best chefs in the country.

First stop, Chicago, with James Beard award winner and “Food & Wine, Best Chef in the Country” honoree, Paul Kahan at Blackbird.

From Chicago, Adam heads west to study under another James Beard Award Winner, Traci Des Jardins, at her iconic San Francisco restaurant, Jardinière. Here, he embraces the farm-to-table concept and gains a new appreciation for fresh ingredients, which he carries with him throughout his career.

Wanting to further his knowledge and refine his seafood technique, Adam jumps at the opportunity to work with another San Francisco top-chef, George Morrone, at Tartare. What begins as a lesson in fish, becomes a master class in attention to detail and original concepts.

Adam’s hunger for knowledge takes him to Orlando, where he spends two years creating under classically trained Japanese chef, Kude Matsu, learning the eastern art of discipline and precision techniques.

Returning to his roots with a wealth of knowledge and a desire to refine his craft of southern cooking, Adam settles into the kitchen of Atlanta’s fine-dining bastion, Bacchanalia, working with James Beard Best Chef, Anne Quatrano.

Adam’s journey through some of the best kitchens in America pays off with an opportunity at the Kiawah Island Resort as the executive chef. Parlaying his success with the booming Charleston food scene, he also consults with the Public House Group to open multiple restaurants in the area.

Lucky for us, Adam’s journey has led him to The Ridges and we’re proud to have him. We’re excited about his direction and can’t wait to see what the future holds. Join us at The Oaks Lakeside Kitchen or Marina Station and experience one of his extraordinary dishes.

“Seek out the freshest ingredients of the highest quality, deliver flavorful dishes and create a memorable experience.”