The Park & Oak Mission
Park & Oak Restaurant is the collaboration between renowned Chef David Borselle and restaurateurs Robert and David Savin. We focus on American classic comfort food, incorporating regional favorites while using responsibly sourced local ingredients.
Park & Oak is committed to providing the highest quality in all things- food, beverage, service, and atmosphere. We look forward to providing you with an exceptional dining experience.
Co-owner David is a graduate of the Connecticut Culinary Institute and the Italian Culinary Institute for Foreigners in Asti, Italy. After studying and working in Italy, David moved back to the U.S. where he worked his way through West Hartford, Connecticut. Shortly after, he accepted a Sous-Chef position at the Ritz-Carlton in South Beach Miami, Florida.
David’s career brought him back to the Hartford area, opening Vivo restaurant which earned him many accolades and awards, including Hartford Magazine’s “Best Chef” in 2005 and a feature in Connecticut Magazine as “a rising star”.
In 2007, David accepted an offer from the Connecticut Culinary Institute to open Hartford Urban Ventures, a restaurant and banquet facility that utilized culinary students to execute exclusive events and corporate cooking classes. He also helped develop an exchange program for the Institute which offered culinary students an opportunity to study at the Italian Culinary Institute for Foreigners.
Shortly thereafter, David teamed up with Jean Pierre to open Bar Bouchée in August 2010 where he was awarded top ratings and reviews from the New York Times and CT Magazine. Bar Bouchee, located in Madison CT, became an instant success, making it one of the hottest restaurants on the CT shoreline.
In addition to his restaurant success, David is committed to supporting local farmers here in CT, such as Field House Farm in Madison, Rebel Farm in Guilford, 4 Mile River Farm in Old Lyme, Rosedale farms in Simsbury and Starlight Garden Farm in Durham, to name few. Most people think that farms in CT are only seasonal, however many farms here are just as busy in the winter and spring as they are in summer and fall. This is an ongoing commitment to our local farmers and producers here in Connecticut.
In November of 2013 David opened a’vert Brasserie in West Hartford center, CT. After earning excellent reviews from the New York Times, Hartford Courant, CT Magazine, Hartford Magazine and New Haven register, David was invited and honored to cook at The James Beard House in NYC.
In January of 2016, after several years of French cuisine, Chef David resigned and decided to travel, get married, spend time with family and continue his work supporting the Farms.
Coming this fall, Chef David is excited to announce he plans to open Park&Oak Restaurant on Oakwood Ave in West Hartford, CT. Park&Oak will focus on creative American comfort food that is sourced responsibly in a warm, comfortable and inviting setting.
Restaurant manager and head of the craft beer and cocktail program at Park&Oak. Jeff has been in the restaurant industry for over fifteen years, working in all aspect of the front of house. Having tended bar from local town pubs, to upscale martini lounges, and fine dinning restaurants all over CT, Jeff brings his knowledge and skill in the art of the cocktail to the Park&Oak team and the West Hartford area.
Robert and David Savin
Co-owners Robert and David Savin have been involved in the restaurant industry for over a decade. Together they own several restaurants throughout Connecticut and Massachusetts.
When Chef Cole Garrison was 17, he began working as a cook at Bar Bouchee in Madison, Connecticut, under Chef David Borselle. After high school, he attended the Lincoln Culinary Institute in Hartford. Upon graduating with honors, Cole began an externship at Restaurant ON20, working under Executive Chef Jeffery Lizzote. During his externship, he was hired as the Chef de partie of fish, and a year later was promoted to Executive Sous Chef. Working at ON20 Cole was able to refine his skills, learning classical French, Italian, Japanese and Mediterranean cuisine. He is now teaming back up with Chef David Borselle and the Park & Oak team as the Chef de Cuisine.