The Oakcrest is half bar/half restaurant. The warm tones of wood and a stone fireplace add a cozy, inviting feel. The menu adds to the casual theme with sandwiches, entrée-sized salads, appetizers and an interesting group of entrees, including tofu marinated with balsamic vinegar, mussels steamed with mustard and sage, and a great hangar steak topped with chimichurri, a condiment of parsley, herbs and olive oil. (Jeff Beutner)