Raising the Bar with Garden-to-Glass Cocktails

Even the novice foodie is acquainted with the term “farm to table,” but there are fewer among us who’ve heard “garden to glass,” a delightfully charming—and alliteratively accurate—way to describe the innovative idea of bringing locally grown produce, herbs and honey to your newly favorite cocktail.

“We were looking for somewhere different that people could go to have a more elevated experience for cocktails,” says Jared Logan.

Jared and his business partners, Jason Logan (his brother) and Drew Fletcher, contributed their unique perspectives to conceive and establish Oak & Iron, a bar and speakeasy in Thousand Oaks featuring gorgeous cocktails, craft beers, spirits and wines. Jared is a garden specialist for the Oxnard Union High School District, working with students on multiple campuses in a USDA-funded farm-to-school program, which teaches young people how to plant, grow and eat their own produce. He worked at Ventura County eateries starting at age 15, then as a restaurant cook while attending Humboldt State University. With his education in environmental science complete, his career in the food industry was seemingly at an end.

“I did habitat restoration for six years out of college working for Channel Islands Restoration,” says Jared, who has returned to his culinary roots with Oak & Iron.

Jason Logan owns a landscape-hardscape business, and partner Drew is an attorney. The trio examined similar ventures in larger metropolitan locations before bringing Oak & Iron to the Conejo Valley. Their brainchild was enthusiastically received by the Thousand Oaks Boulevard Association, which supported the creation of a walkable locale with an intimate environment and cocktails you won’t find anywhere else. Oak & Iron patrons are those who want a farm-fresh take on adult beverages as well as refined surroundings where they can talk and socialize without the distraction of big-screen TVs or loud music.

The space on Thousand Oaks Boulevard met the criteria after a major remodel. A former tattoo shop with a below-ground office, every aspect of the 1950s-era building was analyzed and rebuilt for best use. The street-level floor, with its roll-up glass door, exquisite interior details by local craftspeople, including 805 Woodworks, brick walls and massive bar, serves as the main walk-in space.

The downstairs level is a film-noir-worthy basement-style speakeasy—a reservation-only spot offering private-party events such as themed nights, spirits tastings, and food and wine pairings with guest chefs.

As a regular food option for first-floor patrons, Oak & Iron teamed with Bad Ass Tacos, just a few doors down on the boulevard. Without its own kitchen, the focus of the bar is to make maximum use of its eclectic dual space to provide superb beverages, many with naturally sourced elements.

“We are sourcing our products from the highest level of organic and local to support small local farms in Ventura County,” says Jared.

A key Oak & Iron employee is mixologist Paul Jones, who, with nearly a decade working at his craft, is more than ready for the challenge. Paul is expert in advanced beverage techniques, providing patrons with a tasty drink that’s also a sensory experience.

One visual stunner created by Paul is The Hive. Incorporating every part of the beehive, it’s made with beeswax-washed bourbon, bee-pollen-infused honey and cryogenically clarified lemon juice. The garnish of honeycomb, clipped cleverly to the glass with a miniature clothespin, is a rustic aesthetic that also preserves the concoction.

“I like the clothespin because it keeps the garnish out of the drink,” he says. “You have the option of putting it in there or not.” The clothespin, Paul explains, can also be used by the patron to express the oils of select garnishes into a variety of drinks.

Another of Paul’s artful creations is the M&M, a recipe that includes mint-infused gin, matcha tea gomme syrup (a sweetener similar to simple syrup), clarified lime juice, soda and mint leaf garnish.

Oak & Iron patrons can ask for personalized drinks as well as signature beverages or, if they prefer, partake of a good beer or fine wine. “Whatever your libation, you should find it here,” says Jared. “We’re not going to ever steer away from our quality control and our garden-to-glass hyper-local sourcing of products.”

Oak & Iron is scheduled to open in early spring. Follow them on Instagram @oakandironto for more information.