The Indigo Road Hospitality Group, the long-standing hospitality group behind Nashville’s Oak Steakhouse and O-Ku, as well as a collection of additional restaurants and lodges in the Southeast, is pleased to announce an exciting new chapter for their Nashville location of Oak Steakhouse – welcoming Jordan Arcuri as Executive Chef. Arcuri brings a wealth of experience and knowledge as well as a fresh approach to the iconic steakhouse, aiming to lead a successful, innovative culinary program while also creating a space for other female chefs to succeed and flourish.
Born and raised in the sunshine state, Chef Arcuri grew up in Orlando, FL, spending ample time cooking in the kitchen alongside her parents and grandparents throughout her childhood and early adult years. After graduating from The Culinary Institute of America, she gained experience in the kitchens of more than five Nashville-based restaurants, most notably overseeing multiple culinary programs, menus, and operations at local Nashville hospitality group, M Street, for six years. Arcuri was also featured on two Food Network’s shows, Chopped and Supermarket Stakeout. Winning both competitions, she received the fitting nickname of “beef queen.”
Prior to officially taking the reins, Arcuri lead a successful wine dinner at Indigo Road’s North Carolina mountain retreat, Snowbird Lodge, to tease what’s to come on her revamped Oak Nashville menu. Standouts at the dinner included Mushroom Ravioli with Bone Marrow Sauce and Parmesan Crisps and Bread Pudding with Tallow Caramel and Smoked Salt, all highlighting her philosophy of utilizing every part of an animal in unexpected ways, like incorporating beef tallow in sweet dessert dishes.
As Executive Chef at Oak, Arcuri’s goal is to curate a menu that reflects seasonality and offers a range of traditional and non-traditional steak cuts alongside ample vegetarian and side dish options. On the horizon for the menu, Arcuri will be adding a Roasted Bone Marrow dish with Grilled Bread and Herb Salad, Wasabi-crusted Tuna Tataki with Yuzu Ponzu, Citrus Salad with Mixed Greens, Sesame Granola, and Blood Orange Vin, and a fall favorite: Pork Chop with Sweet Potato and Fig Mustardo.