A butcher, a fire and a room on Foundry Street
Oakbrand opened in 2009 in an old brass foundry, with a butcher’s block by the door and a wood grill where the furnace used to be.
Chef Daniel Tran still buys every primal whole and ages it behind the glass by the bar. The fire is lit at four every afternoon with white oak from a mill upstate.
“Buy the whole animal, waste nothing, and let the fire do the talking.”
Chef Daniel Tran
Chef and butcher
Daniel trained in butcher shops in Chicago and New York before taking over the Oakbrand kitchen in 2016. He still cuts every steak himself.
