American Oak American Oak (formerly Barceluna) opened its doors to the public at it’s current location in 2009. In December 2012, though, we were forced to close after arson gutted our beautiful dining room and kitchen. We proudly re-opened six months later, debuting a stunningly remodeled dining room decorated with the work of local artisans. Since our inception, our goal has been to offer diners a menu of American cuisine that both pleases the palate and highlights the unique characteristics of whisk(e)y. We have collected a diverse array of whisk(e)ys, focusing on those produced here in the United States, and are proud to present guests with one of the most superior and extensive American whisk(e)y inventories in the country. We continue daily to expand and improve our reserves, which currently total over 150 distilleries. Critics and the public alike have praised our bar selection, menu, and service, which has resulted in a loyal customer base. To honor our regular patrons and welcome new diners, we continue to cultivate our collection of rare whisk(e)ys, prepare savory dishes, and provide exceptional customer service. Chuck Carlise- proprietor


Bringing delectable dishes to Bay Area diners is Chef Couacaud’s life mission. Born in San Francisco, Chef Couacaud first found his passion for all things food during his time working as a dishwasher. Chef Couacaud continued to learn and master the restaurant trade by working his way up through the ranks, moving on from dishwasher, to busser, to finally earning a coveted spot in the kitchen. He added artistry and depth to his culinary skills by studying fine art at San Francisco State University and Braunschweig University of Art in Germany.

Some of the Chef Couacaud’s career achievements include sous chef at Rockridge’s famous eatery, Olivetto; executive sous chef at Prima in Walnut Creek, and chef/owner of Acquacotta in Alameda. Today, he is proud to head the American Oak kitchen as its chef, where he shares his cooking philosophy through his flavorful signature dishes.

“Food and eating out shouldn’t be complicated. My aim is to make delicious food using fresh and simple ingredients. This leaves guests to enjoy their meals and the company of friends and family.”