221 is set in a tastefully refurbished historic home nestled in the trees on South Oak Street, just steps from the Gondola. For years, 221 South Oak has been renowned for its intimate atmosphere, incredible food, extensive wine list, friendly service and uncompromising quality.
Fresh ingredients and an abundance of hard work, make our meals great. 221 South Oak prepares fresh, quality ingredients together skillfully. We offer Beef, Game, Poultry, Seafood and have a full Vegetarian Menu. We prepare each dish at the time of your order and are happy to accommodate any allergies and dietary preferences. Homemade is 221’s Specialty. Sausages, Soups, Sauces and Salad Dressings, Pastas, Pastries and Pickles, Beignets, Brown Rouxs and Breads, Ravioli, Reductions, even Ice Creams, Candied Treats and Cheese are made on the premises. Each dish is prepared with thought and care. There is a blending of styles and flavors on our menu. There is something for everyone!
Our staff is both professional and personal, they are here to help you along your culinary journey. They have an in-depth knowledge of the dishes and are here to assist in any way. Please do not hesitate to ask, we are here to make your dining experience perfect.
Eliza H. S. Gavin
Chef/Owner
Raised in Richmond, Virginia, Eliza ran her first kitchen while attending college. After graduation from the University of the South in Sewanee, Tennessee, Eliza moved to New Orleans hoping to expand her blossoming culinary career. In New Orleans she learned about Classic Creole Cuisine from cooking at Galatoire's, a prestigious fine dining establishment that has graced Bourbon Street for over one-hundred years. She also worked at Mr. B's, a bistro managed by the Brennan family. Eliza then moved to Napa Valley where she attended Culinary Institute of America at Greystone and taught a cooking class to the community as a CIA representative. In Napa Valley she learned the importance of fresh ingredients. Eliza also cooked at Brix, which was the James Beard nominee for the best new restaurant of 1997. Brix is an Asian influenced restaurant that incorporates the cuisines of Asia, Hawaii and India. Eliza continued her education by attending Le Cordon Bleu in Paris France. Studying under some of France's best chefs, she learned many classical French techniques. Shortly after moving back to the United States, Eliza spent a year working on a cookbook before moving to Telluride. She cooked at 221 for a winter until she bought it in the fall of 2000. She prepares the freshest possible ingredients and styles that reflect her training and experiences.
Fresh ingredients and an abundance of hard work, make our meals great. 221 South Oak prepares fresh, quality ingredients together skillfully. We offer Beef, Game, Poultry, Seafood and have a full Vegetarian Menu. We prepare each dish at the time of your order and are happy to accommodate any allergies and dietary preferences. Homemade is 221’s Specialty. Sausages, Soups, Sauces and Salad Dressings, Pastas, Pastries and Pickles, Beignets, Brown Rouxs and Breads, Ravioli, Reductions, even Ice Creams, Candied Treats and Cheese are made on the premises. Each dish is prepared with thought and care. There is a blending of styles and flavors on our menu. There is something for everyone!
Our staff is both professional and personal, they are here to help you along your culinary journey. They have an in-depth knowledge of the dishes and are here to assist in any way. Please do not hesitate to ask, we are here to make your dining experience perfect.
Eliza H. S. Gavin
Chef/Owner
Raised in Richmond, Virginia, Eliza ran her first kitchen while attending college. After graduation from the University of the South in Sewanee, Tennessee, Eliza moved to New Orleans hoping to expand her blossoming culinary career. In New Orleans she learned about Classic Creole Cuisine from cooking at Galatoire's, a prestigious fine dining establishment that has graced Bourbon Street for over one-hundred years. She also worked at Mr. B's, a bistro managed by the Brennan family. Eliza then moved to Napa Valley where she attended Culinary Institute of America at Greystone and taught a cooking class to the community as a CIA representative. In Napa Valley she learned the importance of fresh ingredients. Eliza also cooked at Brix, which was the James Beard nominee for the best new restaurant of 1997. Brix is an Asian influenced restaurant that incorporates the cuisines of Asia, Hawaii and India. Eliza continued her education by attending Le Cordon Bleu in Paris France. Studying under some of France's best chefs, she learned many classical French techniques. Shortly after moving back to the United States, Eliza spent a year working on a cookbook before moving to Telluride. She cooked at 221 for a winter until she bought it in the fall of 2000. She prepares the freshest possible ingredients and styles that reflect her training and experiences. 
