Restaurant · Abbotsford
Dry-aged beef, open flame, and sixty whiskeys.
28-day dry-aged, finished over oak embers. Our signature cut.
Lean, deeply beefy, with roasted garlic butter.
Roasted in cast iron, flaky salt, grilled sourdough.
Duck-fat roasted, rosemary, crispy edges. Built for sharing (or not).
Dark chocolate, smoked salt, olive oil. Sounds odd, works perfectly.
Char & Oak is a fictional demo steakhouse built around dry-aged beef, open-flame cooking, and a serious whiskey shelf. Every name, dish, price, review, and photo on this page is illustrative sample content.
“The 28-day ribeye is the best steak I've had outside of Alberta. The aging room visible from the bar is a great touch.”
— Raj B.
“Anniversary dinner done right. Dark, quiet, and the old fashioned might be the best in Abbotsford.”
— Sofia L.
Twenty-eight days, minimum, in our own aging room. You can see the cuts through the glass wall by the bar — ask your server and they'll walk you through it.
It's smart casual. You'll see everything from blazers to good jeans. We just ask no gym wear at dinner.
Yes — most steaks are naturally gluten-free, and the kitchen is careful about cross-contact. Flag it when you book and we'll take care of you.
We keep a few tables for walk-ins every night, but weekends usually fill by 6. Booking ahead is the safe move.
The list leans bourbon and single malt, about sixty bottles. The bartender does a proper old fashioned — order one and watch.
Any 10 oz striploin plus a glass of the house red, Tuesday through Thursday evenings. Dine-in only.
Until 2026-12-31
| Monday | Closed |
| Tuesday | 17:00 – 22:00 |
| Wednesday | 17:00 – 22:00 |
| Thursday | 17:00 – 22:00 |
| Friday | 17:00 – 23:00 |
| Saturday | 17:00 – 23:00 |
| Sunday | 16:00 – 21:00 |
Email: hello@example.invalid