Today we’d like to introduce you to Cory TerEick.
Cory, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Our story starts like a lot of great independent restaurants. We bought an old building with a ton of history in an up and coming area, modernized it, and then put together a terrific, interesting, and different menu. The name “The Oak Room” comes from 3 distinct aspects of our business: 1) our beverage program centers around products that are historically aged in Oak barrels: Wine, Whiskey, and Craft Beer, 2) our main dining room features a large tree that gives an almost outdoor feel when our clients are dining, and 3) our last name comes from the Dutch word “the Oak”. Our concept is a Gastropub where we strive to pair our delicious food and beverage menus and deliver our guests a very upscale holistic dining experience in a casual but fun setting.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
We’ve absolutely had some struggles along the way. I personally don’t think there is any question that Downtown Mesa is the next area in the metro-Phoenix area that will experience a rapid rebirth; however, the area still is struggling to overcome what I like to refer to as a ‘reputation problem’. I can tell you that we still get a lot of pushback from the ‘old crowd’ in Mesa who struggle with change and the more modern and upscale concepts like us. But we understand who is moving into the undervalued houses in the neighborhoods that surround us, and we built a concept that we think will stand the test of time.
Please tell us about The Oak Room.
First and foremost, I think our menu sets us apart. From our specialty appetizers like “Pork Belly Tacos”, “Pesto Pinwheels’, and “Rattlesnake & Rabbit Peppadews”, to some of our signature dishes like “Spicy Lobster Mac & Cheese”, “Crab Stuffed Shrimp”, and “Wild Boar Sloppy Joes”, to some classic high end dishes like our ‘Filet Mignon’, “Lobster Roll”, and “Chicken Marsala”, we are sure to give our guests some tastes and flavors that they won’t get in their homes or even a soul-sucking chain restaurant.
If you had to go back in time and start over, would you have done anything differently?
Looking back, I think I would’ve done some things differently in terms of staffing and vendor selection. I also think that I would’ve started the catering function a lot sooner.
Pricing:
- Entree’s $12-$30
Contact Info:
- Address: 61 E University Dr
- Website: www.mesaoakroom.com
- Phone: 4808447437
- Email: [email protected]
- Facebook: https://www.facebook.com/MesaOakRoom/
Getting in touch: VoyagePhoenix is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
