OAK-107 brings proper American smokehouse craft to Mariahilfer Straße — think Dallas smoker running at 107°C over oak wood, turning out brisket with a real smoke ring and burnt ends that actually taste like Texas. But this isn't just a BBQ joint: the kitchen flexes with dishes like sturgeon with miso beurre blanc, earning it a Michelin Guide mention and a 9.1/10 on TheFork. It's "casual fine dining" done right — you can show up in jeans and still get a seriously good steak.
A Dallas smoker at 107°C over oak wood turns out Texas-grade brisket and burnt ends — with a Michelin-noted sturgeon dish that proves this smokehouse has range.
Book ahead for dinner — it's a popular spot on Mariahilfer Straße, and weekday lunch is quieter if you want a more relaxed pace.
Oak-smoked brisket and casual fine dining on Mariahilfer Straße
OAK-107 is the kind of place that makes you reconsider what a Vienna steakhouse can be. The concept is straightforward but executed with genuine care: a Dallas smoker runs at exactly 107°C over oak wood (hence the name), and the results show up on your plate. The smoked brisket is the headline act — good smoke flavor, not dry, with a proper smoke ring. The burnt ends are worth ordering as a starter, and if you're feeling indulgent, the Wagyu and Kobe options are there for the splurge. What surprised me is that it's not all BBQ — the sturgeon with miso beurre blanc is a Michelin-noted house specialty, and the menu has more range than you'd expect from a "smokehouse."
The vibe is what they call "casual fine dining," and that's accurate. You can come in relaxed but the service and plating are a step above your average grill joint. Reviewers consistently praise the quiet atmosphere and attentive service — one Tripadvisor reviewer specifically called it a perfect business lunch spot. TheFork diners rate it 9.1/10, and with 757 Google reviews at 4.4 stars, the consensus is solid. It's not cheap, but you're paying for quality meat and proper technique, not just atmosphere.
My one caveat: if you're expecting down-and-dirty Texas BBQ with paper trays and plastic forks, this isn't that. OAK-107 sits closer to fine dining than pit barbecue. Come for a relaxed dinner where the smoked meat is the star but the sides and service hold their own weight.