Things were definitely heating up in the Oak Room at the Plaza Hotel, where The Feed caught up with a very busy Eric Hara, 30, fresh from a gig at Fishtail by David Burke. We ask the chef about his new menu, Emeril worship, and the lowdown on New York magazine’s double slam of his previous and current employers.

As a teenager, you were influenced by Emeril Lagasse. Later on, you worked for Michel Richard and then David Burke. How did these bigger-than-life personalities figure in your work?
I was watching Emeril on TV when I was 14. Soon I was trying to replicate his recipes. He was the one who inspired me to start playing with food, and at 16, I went to culinary school. When I worked for Michel Richard at Citronelle [in Santa Barbara] I was pretty low on the totem pole, but I learned the basis of a classic French brigade. I learned about pressure, intensity and attention to details. Burke taught me how to run a business, to be more creative.

Was your decision to leave Burke related to New York magazine’s double review that slammed Fishtail by David Burke as well as the Oak Room under Joël Antunes?
Absolutely not. We had been in discussion about my move long before that review came out. I felt that the time was right to get out from under Burke’s shadow. He wanted me to “go corporate,” work in an office and travel. I just wanted to cook, and with a two-year old baby, didn’t want to be gone all the time.

You will unveil your complete new menu over the next two weeks. Tell us about it.
People want to eat, not experiment. I am making modern American food, approachable and presented simply. I want the Oak Room to be an “everything restaurant” with moderate prices. Dishes will include bone-marrow-crusted day boat scallops with cipollini-onion purée, tomato marmalade and bone-marrow crouton; ash-cured venison with sunchoke purée, chestnut spaetzle and huckleberry jus. I will also offer a 30-day prime dry-aged ribeye and a 50-day Niman Ranch prime New York strip. At the Oak Bar, we’re doing a series of sliders: lobster roll, 28-day American kobe burger, duck meatloaf & quail egg and kobe-pastrami “Reuben.” There will be a french-fry bar with condiments ranging from truffle chili to red wine gravy to ahi amarillo aioli.

Any other changes?
We’re making subtle changes. No more tablecloths, new Chilewich place mats, modern chairs and a more relaxed atmosphere. But we can’t forget the history of the room. We found an antique carving voiture that is being rebuilt, and we’ll serve a meat of the day, carved à la minute.

And the wine list?
Joshua Nadel (Veritas, Cru) is adding 50 wines under $50.—Sylvie Bigar