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Oak Steakhouse Restaurant Review: A fixture for the city’s well-heeled, Oak Steakhouse has stood the test of time and weathered an onslaught of competition from other high-end establishments on the Charleston peninsula. Originally built in 1850 as a Savings & Loan, the three-story restaurant is the epitome of character and luxury entwined, the service first-rate, and the wine list as high-toned as the rest of the place. The Italian accents come out in a Gorgonzola fondue served with sweet apple slices and shatteringly crisp fried pancetta. Osso buco is a standout, and side dishes served family-style are uniformly rich. The steaks are consistently satisfying and accurately prepared, and are accompanied by a choice of sauces for those who are so inclined. Chef Jeremiah Bacon has given more attention to seafood since his arrival, but the restaurant is still firmly steak oriented. Crème brûlée passes the classic "separates the men from the boys" test---but it takes a passionate eater to take on such richness after a whopping steak dinner.