1 - Oak Oven Harahan Margherita Pizza
2 - Oak Oven Harahan Grilled Fish and Pasta
3 - Oak Oven Harahan Meatballs and Spaghetti
4 - Oak Oven Harahan Vendure Cut
5 - Oak Oven Harahan Frutti Di Golfo
6 - Oak Oven Harahan Shrimp and Artichoke Pasta
7 - Oak Oven Harahan Mushroom and Spinach Pasta
Oak Oven - 1
Oak Oven - 2
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OAK OVEN is, first and foremost, a casual neighborhood restaurant dedicated to providing reasonably priced, high-end quality food, healthy meal options and impeccable service. The menu is heavily influenced by the Sicilian heritage of the restaurant’s founders. Their ancestors began arriving in New Orleans in the 1870’s and quickly melded into the fabric of the Crescent City. OAK OVEN’s award-winning fare celebrates this fusion of Sicilian, Italian and New Orleans culture.

The restaurant centers around an authentic, Mugnaini wood-burning pizza oven and the famous, Neapolitan-style pies it produces. The ambiance created by the dancing flames inside the oven is both magical and primitive. The “from scratch” kitchen and unique, one-of-a-kind flavors transform dining at OAK OVEN into a divine experience.

 

   HARAHAN

   6625 Jefferson Hwy.
   Harahan, LA 70123

HOURS

Mon – Thurs
11am-3pm
5pm-9pm

Fri-Sat
11am-3pm
5pm-10pm

RESERVATIONS

Reservations
Highly
Recommended
504.305.4039

 

MANDEVILLE

2250 Florida St.
Mandeville, LA 70448

HOURS

Mon – Thurs
11am-3pm
5pm-9pm

Fri – Sat
11am-3pm
5pm-10pm

RESERVATIONS

Reservations
Highly
Recommended
985.778.0957

SOURCING QUALITY INGREDIENTS

OAK OVEN pays special attention to how and where its ingredients are raised and produced. The saying “You are what you eat” is supremely true, and it holds true for plants and animals as well. A chicken raised in a small cage and fed genetically-modified grains cannot compare nutritionally to a free-roaming chicken fed a natural diet of insects and vegetation. We see proof of this nutritional difference in the egg yolk. The mass produced, antibiotic-fed chickens served in most restaurants today have a pale yellow egg yolk. Our free-roaming chickens have a darker egg yolk. This color difference represents the higher concentration of vitamins and minerals in the darker yolk, and it’s these types of high quality ingredients we look for at OAK OVEN.

GLUTEN-FREE COOKING

OAK OVEN pays special attention to the unique dietary needs of vegetarians, vegans and gluten-free diners, a rapidly growing segment of the dining public largely overlooked by most restaurants. Over the years, the restaurants increased its dietary-specific menu options to meet consumer demand and broaden its base. OAK OVEN strives to offer delicious, quality options for everyone.

ANTIPASTA

  • Zuppa del Giorno
    Market Price
    Fresh soup of the day
  • Melanzana Fritta
    $9
    Fried eggplant, tomato-basil sauce, grana padano
  • Calamari
    $11
    Fried baby squid, tomato-basil sauce, spicy mayo, garlic aioli
  • Ravioli del Giorno
    $13
    Today's fresh handmade ravioli
  • Frutti di Golfo
    $13
    Warm shrimp & crab salad, fire-roasted artichoke, lemon
  • Oysters and Crab
    $13
    Cornmeal-crusted oysters, crabmeat, garlic aioli, fresh basil

INSALATE

Small / Large

  • Caesar
    $7 / $10
    With housemade croutons
  • Parmigiano
    $8 / $12
    Romaine, bacon, tomato, egg, olive, parmigiano dressing
  • Spinach
    $8 / $11
    Apple, candied pecan, raisin, feta, balsamic-pepper jelly
  • Arugula
    $8 / $11
    Cherry tomato, cucumber, mint, feta & lemon vinaigrette

ADDITIONS

  • Grilled Free Roaming Chicken
    $5
  • Pecan-Crusted Chicken Tenderloin
    $7
  • Spicy Boiled Shrimp
    $7
  • Flash-Fried Oysters
    $6
  • Jumbo-Lump Crabcake
    $9

WOOD-FIRED PIZZA

  • Margherita
    $13
    house-made mozzarella, tomato, fresh basil, olive oil
  • Americano
    $13
    pepperoni, tomato & mozzarella
  • Formaggi
    $14
    house-made mozzarella, fontina, ricotta, grana padano & tomato
  • Salsiccia
    $13
    spicy fennel sausage, roast peppers, capers, green olive
  • Pollo
    $14
    rosemary chicken, spinach, artichoke, mozzarella, beurre blanc
  • Lamb Meatball
    $14
    sweet peppers, basil, tomato, red chile & ricotta
  • Fumo
    $14
    smoked local pork, bacon, fennel sausage & sweet onion
  • Shrimp and Crab
    $16
    artichoke, red chile, oregano, garlic & white wine-butter
  • Verdure
    $13
    cherry tomato, artichoke, basil, spinach, ricotta & garlic oil
  • Carne
    $14
    smoked bacon, house-made sausage, pepperoni & sweet onions

PASTA

Small / Large
Gluten-Free Pasta   Add $3 / $4

  • Penne
    $13 / $20
    rosemary chicken, grilled mushrooms, spinach & garlic
  • Spaghetti
    $14 / $20
    lamb meatballs, tomato sauce, sweet marjoram, ricotta
  • Handmade Fettucine
    $14 / $20
    fresh cream, butter and grana padano cheese
  • Add
    - Grilled Free-Roaming Chicken Breast $5
    - Sautéed Louisiana Shrimp $7
  • Handmade Pappardelle
    $14 / $24
    gulf shrimp, artichoke, cherry tomato, lemon & herbs
  • Penne Diavola
    $16 / $27
    gulf shrimp, jumbo lump, spicy rosa sauce, herb butter
  • Handmade Frattura
    $12 / $19
    grilled mushrooms, spinach, pine nuts, feta, olive oil
  • Lasagna
    $13 / $26
    beef, house-made fennel sausage, tomato, ricotta, mozzarella

TRADIZIONALE

Ask about Gluten-Free Entrée Options   $4

  • Parmigiana
    with tomato-basil spaghetti
  • - Veal
    $19
  • - Chicken
    $18
  • - Eggplant
    $16
  • Piccata
    lemon, butter, capers, angel hair, garlic oil & grilled asparagus
  • - Veal
    $20
  • - Chicken
    $18
  • ​Marsala
    veal demi-glace, mushrooms, whipped potatoes & grilled asparagus
  • - Veal
    $23
  • - Chicken
    $21
  • Panéed Veal
    $19
    handmade fettucine alfredo, grilled asparagus & fresh lemon
  • Beccafico
    $28
    crabcake stuffed gulf fish, lemon, red chile, cherry tomato, angel hair
  • Gulf Fish
    $27
    jumbo lump, white wine, mushrooms, sicilian pesto-angel hair
  • USDA Filet Mignon
    $34
    6oz. Filet, whipped mascarpone potatoes, grilled asparagus, crispy fried shallots

SIDES

  • Sautéed Spinach
    $4
  • Grilled Asparagus
    $6
  • Prosecco-Poached Jumbo Lump Crabmeat
    $7

DOLCI

  • Gelati
    $4 / $5
    assorted flavors
  • Sorbet
    $4
    assorted flavors
  • Budino di Pane a la Mode
    $8
    bread pudding, vanilla gelato, dark rum, candied pecan, cinnamon
  • Crema Bruciata
    $8
    fresh cream custard, caramelized cane sugar, fresh berries
  • Tiramisu
    $9
    espresso-soaked ladyfingers, mascarpone, chocolate
  • Cannoli
    $8
    cocoa-marsala shell, house-made sweet ricotta, chocolate, pistachio

KIDS

Children 12 & Under

  • Pizza
    $6 / $7
    cheese or pepperoni
  • Spaghetti
    $8
    with meatball and tomato sauce
  • Chicken Strips
    $8
    with fresh sliced apple or fried potatoes
  • Fried Shrimp
    $8
    with fresh sliced apple or fried potatoes

WINE

Glass / Bottle

SPUMANTE

  • Maschio, Prosecco Brut
    $8 / Glass
    Treviso 187 ml
  • Rotari, Brut
    $8 / Glass
    France 187 ml
  • Mia, Sparkling Moscato
    $8 / $30
    Spain
  • Cantele Negroamaro, Rosato
    $8 / $30
    I.G.T. Salento

BIANCHI

  • Stemmari, Pinot Grigio
    $8.50 / $30
    Sicilia
  • Giocato, Pinot Grigio
    $9.50 / $32
    Slovenia
  • Santa Margherita, Pinot Grigio
    $45 / Bottle
    Trentino
  • Legende, Bordeaux Blanc
    $10 / $40
    Bordeaux
  • Beneventao, Falanghina I.G.T.
    $12 / $48
    Campania
  • Joel Gott, Sauvignon Blanc
    $10 / $41
    California
  • Kim Crawford, Sauvignon Blanc
    $12 / $48
    New Zealand
  • North by Northwest, Chardonnay
    $9 / $32
    Colombia Valley
  • Complicated, Chardonnay
    $9 / $38
    Sonoma
  • Joel Gott, Chardonnay
    $10 / $35
    Sonoma
  • La Crema, Chardonnay
    $11 / $45
    Monterey
  • Sonoma Cutrer, Chardonnay
    $48 / Bottle
    Russian River Valley
  • Schloss Vollards, Riesling
    $9 / $32
    Rheingau

ROSSI

  • Ca' Momi, Merlot
    $8.50 / $30
    California
  • Napa Cellars, Merlot
    $12 / $54
    Napa Valley
  • Jargon, Pinot Noir
    $9.50 / $32
    California
  • Meomi, Pinot Noir
    $12 / $48
    California
  • Acrobat, Pinot Noir
    $52 / Bottle
    Oregon
  • Napa Cellars, Pinot Noir
    $60 / Bottle
    Napa Valley
  • The Franc, Cabernet Franc
    $8 / $34
    Lodi
  • Stemmari, Cabernet Sauvignon
    $8 / $34
    Sicilia
  • Joel Gott, Cabernet Sauvignon
    $10 / $40
    California
  • Chateau La Grange, Clinet
    $9 / $38
    France
  • Monte Antico, Red Blend
    $9 / $38
    Toscana
  • Pessimist by DAOU, Red Blend
    $13 / $58
    Paso Robles
  • Bodegas Nieto Seneriner, Malbec
    $10 / $40
    Mendoza
  • Lamole Lamole, Chianti
    $9.25 / $42
    Toscana
  • Fantini, Sangiovese
    $11.25 / $45
    Toscana
  • Ruffino Riserva Ducale, Chianti
    $14 / $52
    Toscana
  • Campo Viejo, Tempranillo
    $9 / $45
    Rioja

BEER

  • Abita Amber, Bud Light, Dixie, Michelob Ultra, Miller Lite
    $3.50
  • Peroni, Stella
    $4.50

NON-ALCOHOLIC

  • Soda
    $3
    Coca-Cola, Diet Coke, Sprite, Dr. Pepper
  • Barq's Bottled Root Beer
    $2
  • Hibiscus - Honey Tea
    $3
  • Unsweetened Black Tea
    $3
  • Bottled Water
    $2
  • Coffee
    $2
    Regular or Decaf
1 Oak Oven Budino di Pane
2 Oak Oven Carne Pizza
3 Oak Oven Ravioli del Giorno
4 Oak Oven Shrimp and Crab Pizza
5 Oak Oven Parmigiano Salad
6 Oak Oven Lasagna
7 Oak Oven Tiramisu

Take the stress out of your event, and let us take care of the cooking. Whether it’s an elegant dinner party with a few friends or a large informal family celebration, Oak Oven has the menu to make your event worry-free and unforgettable. We are happy to accept special requests, and we can help you create a customized menu free of charge. We require 2 days of preparation time to fulfill a catering order, however some items can be prepared on shorter notice. Please speak with an Oak Oven manager to guarantee a catering order with less than 48 hour notice.

APPETIZERS & PLATTERS

  • Spinach and Artichoke Dip
    $45
    Serves 10-15
  • Artichoke Balls
    $40
    Serves 15 - 20
  • Fire-Roasted Vegetables
    $40
    Serves 10 - 15
  • Seafood-Stuffed Mushrooms
    $45
    Serves 10-15
  • Mini-Crabcakes
    $80
    20 Count
  • Mini-Meatballs
    $30
    Serves 10-15

PASTA

Add $10 for Gluten-Free Pasta

  • Rosemary Chicken
    $55
    Serves 8 - 10
  • Spaghetti and Meatballs
    $50
    Serves 8 - 10
  • Penne Alfredo
    $45
    Serves 8 - 10
  • Shrimp Alfredo
    $60
    Serves 8 - 10
  • Chicken Alfredo
    $55
    Serves 8 - 10
  • Pesto Chicken
    $55
    Serves 8 - 10
  • Shrimp, Artichoke and Lemon
    $60
    Serves 8 - 10
  • Lasagna
    $60
    Serves 10 - 15

SOUPS

  • Potato
    $20/Quart
    Serves 4
  • Oyster and Artichoke
    $25/Quart
    Serves 4
  • Corn and Crab
    $25/Quart
    Serves 4
  • Tomato-Basil
    $25/Quart
    Serves 4
  • Spicy Crab and Pumpkin
    $30/Quart
    Serves 4
  • Sicilian Chicken
    $15/Quart
    Serves 4

ENTRéES

  • Eggplant Parmigiano
    $60
    Serves 10 - 15
  • Chicken Parmigiano
    $80
    Serves 10 - 15
  • Veal Parmigiano
    $100
    Serves 10 - 15
  • Braised Pork Shoulder
    $80
    Serves 10 - 15
  • Traditional New Orleans Beef Daube
    $80
    Serves 10 - 15
  • Seafood-Stuffed Eggplant
    $60
    Serves 10 - 15
  • Shrimp and Mirliton Stuffing
    $60
    Serves 10 - 15
  • Oyster Dressing
    $60
    Serves 10 - 15

SALADS

  • Caesar
    $45
    Serves 10 as entree / 20 as side
  • Parmigiano
    $45
    Serves 10 as entree / 20 as side
  • Spinach
    $45
    Serves 10 as entree / 20 as side
  • Iceberg Wedge
    $45
    Serves 10 as entree / 20 as side
  • Panzanella
    $45
    Serves 10 as entree / 20 as side
  • Marinated Artichokes
    $45
    Serves 15 as side

BEVERAGES

  • Black Tea
    $7/Gallon
    Sweet or Unsweet
  • Green Tea
    $8/Gallon
    Semi - Sweet with Mint
  • Housemade Hibiscus - Honey Tea
    $9/Gallon
  • Iced Coffee
    $15/Per Gallon

MINI-CIABATTA SANDWICHES

  • Rosemary Chicken
    $50
    12 ct
  • Chicken Caesar
    $45
    12 ct
  • Meatball
    $50
    12 ct
  • Fire - Roasted Vegetables
    $45
    12 ct

PASTRIES

  • Mini-Tiramisu
    $50
    25 pieces
  • Chocolate-Pecan Cookies
    $25
    25 cookies
  • Mini-Cheesecakes with Fresh Berries
    $55
    25 pieces

CAMERON RAHTZ

    Culinary Director

Chef Cameron Rahtz is the quintessential Californian. If he’s not in the kitchen, you can find him charging a gnarly wave, backpacking among the giant Redwoods, or flying down a black diamond slope on his snowboard. He possesses an intimate knowledge of nature and foraging which works hand in hand with his culinary genius. Cooking is part of his very being.

After working in kitchens for nearly a decade, Cameron enrolled and graduated from the CIA in Napa Valley, CA. From there, he went on to work in the highest levels of professional cooking at the Michelin-rated Restaurant at Meadowood in St. Helena, CA for 7 years. In 2015, Cameron was named one of Zagat’s Top 30 under 30 Chef’s in the San Francisco Bay Area. When he left Meadowood in 2018, he was recruited by James Beard Award Winner, Chef Jody Adams to open her new “pop-up” restaurant at The Chatham Bars Inn in Cape Cod, MA. 

Cameron’s connection to Oak Oven is totally organic and completely by chance. While at the CIA, his classmate just so happened to be the cousin of Oak Oven’s owner Thomas Macaluso. While on vacation in Napa, CA, Macaluso and Rahtz instantly clicked. When Cameron visited New Orleans in 2015, he fell in love with the Crescent City. Since leaving Meadowood, Cameron’s role with Oak Oven has been critical. He helped open the Mandeville location and continues to consult on all kitchen operations. Oak Oven is very lucky to have Cameron on our team.

MICHAEL TRAHAN

         Chef

Spreading joy through food has been Chef Michael Trahan’s passion for nearly 30 years. Michael’s love of food began at a young age while cooking with his father. Under his tutelage, Michael became obsessed with all things culinary and the obsession continues to this day. Cooking has a rich tradition in Michael’s family. In 1941, his great-uncle Jasper opened the beloved Liuzza’s on Bienville St., in New Orleans.

After working at NOLA restaurant under Chef Emeril, Michael attended and graduated from The Culinary Institute of America in 2006. Since that time, Michael has traveled the world to further his expertise in the culinary arts. In his travels he’s been honored to work with Chefs Heather Hurlburt, Mark Gunnip, Michelle Bernstein, Kelly Liken, and Kevin Walker, C.M.C. Locally, he has worked alongside the likes of Marcus Woodham, Aaron Burgau, Jimmy Cromwell C.M.C, and English Chef Jonathan Wright.

Michael’s approach to food aligns closely with Italian culinary philosophy, very little manipulation that showcases the products themselves. Drawn back to his love of all things Italian and farm-to-fork cooking, we’re thrilled to have Michael back at Oak Oven.

HORTENCIA MACALUSO

        Owner/GM

Originally from Guatemala, Hortencia had to learn the meaning of hard work and sacrifice from an early age. Her tireless work ethic and absolute dedication to her craft are a testament to these childhood lessons. Desperately wanting a better life for their children, Hortencia’s parents decided that America was their only hope. When she was 6 years old, they immigrated to the United States to begin a new journey.

Her passion for food and hospitality are part of her Latin DNA, making the restaurant business a natural fit. She knows her way around the kitchen but cut her teeth in the dining room. Working in the trenches as a server, bartender, and manager for 15+ years, Hortencia learned the business from the ground up. In 2014, along with her husband Thomas, she realized the American dream with the opening of Oak Oven in Harahan.

Hortencia’s attention to every detail and her penchant for perfection have been instrumental to Oak Oven’s continued success.

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