OAK & THIRD

OAK & THIRD Inside The Crazy Water Hotel, OAK & THIRD brings globally inspired cuisine, Texas ingredients and timeless hospitality under one roof.

Crafted by Chef Stefon Rishel

07/10/2026

Last call for this week’s Happy Hour menu.

These four dishes disappear after today, so if you’ve been thinking about trying them, now’s the time.

• Fried Mozz Nugz — Panko-crusted ciliegine mozzarella with house pomodoro.

• Marinated Spanish Octopus — Hot giardiniera, great olive oil, and house red wine vinegar.

• Red Beans & Rice — Andouille sausage, jasmine rice, and Chef’s dust.

• Pimiento Cheese Pizza — Crispy prosciutto, roasted cherry tomatoes, red onion, and fresh jalapeño.

Happy Hour | 2–5 PM

Every Happy Hour is our test kitchen. Some dishes disappear. Some come back for another round. And a select few earn a permanent spot on the menu.

You never really know what’s going to become the next Oak & Third favorite… unless you try it first.

07/09/2026

Four cocktails. Four stories. One month to try them.

This month’s cocktail lineup isn’t just about what’s in the glass, it’s about the inspiration behind it.

Red, White & Mule
A patriotic twist on the Moscow Mule with vodka, housemade blueberry syrup, raspberry purée, fresh lime and ginger beer.

American Dream
Paula’s Liqueur, Combier Orange, cream and agave come together in a nostalgic nod to a classic orange dreamsicle.

Sea to Shining Sea
Ford’s Gin, housemade pea flower syrup, mint and Crazy Fizz create a striking blue cocktail inspired by the lyrics of America the Beautiful.

The Betsy (Zero Proof)
Named in honor of Betsy Ross, this refreshing NA cocktail blends pea flower syrup, milk and raspberry purée into a drink that’s as memorable as the story behind it.

Thoughtfully crafted. Made from scratch. Available throughout July.

Which one are you ordering first?

07/07/2026

Some pizzas are built to play it safe.

This one isn’t.

Creamy pimiento cheese melts into our signature crust, layered with crispy prosciutto, blistered roasted cherry tomatoes, red onion, fresh jalapeños, and finished with just enough heat to keep you reaching for another slice.

Bold. Salty. Smoky. A little Southern. A little rebellious.

It’s one of this week’s Happy Hour features, and it’s only around for a limited time.

Oak & Third | Mineral Wells
Happy Hour • 2–5 PM
June 30–July 3 & July 7–10
$8 Eats • $6 Drinks

Come hungry. Leave with a new favorite.

07/04/2026

Fireworks have a way of bringing people together.

Whether you’re celebrating before the show, after the lake, or simply gathering around a table with family and friends, we’d love to be part of your Fourth of July weekend.

Join us at Oak & Third for chef-driven cuisine, handcrafted cocktails and genuine Texas hospitality inside The Crazy Water Hotel.

401 N. Oak Ave.
Mineral Wells, TX

Reserve your table and celebrate the holiday with us.

07/02/2026

The best part about Happy Hour?

It changes.

Every couple of weeks the kitchen gets to chase a new idea, revisit an old favorite, or put something unexpected on the table.

This week is one of those weeks.

Four new dishes.
Four new reasons to stop by.

Happy Hour
June 30–July 3 & July 7–10
Tuesday–Friday | 2–5 PM

$8 Eats • $6 Drinks

The menu changes. The standards don’t.

Summer is the season for restraint.Don’t bury good tuna under ten unnecessary ingredients. Give it a little heat. A litt...
06/30/2026

Summer is the season for restraint.

Don’t bury good tuna under ten unnecessary ingredients. Give it a little heat. A little acid. A little crunch. Then get out of its way.

Yellowfin tuna carpaccio.
Chili crisp.
Charred lemon aioli.
Togarashi aioli.
Fried capers.

We’re building a menu for people who appreciate ingredients more than gimmicks.

Still in R&D. Thoughts? Will this make a must try visit?

Every menu needs one dish for the adventurous.Charred Spanish octopus. Hot giardiniera. Good olive oil. House red wine v...
06/29/2026

Every menu needs one dish for the adventurous.

Charred Spanish octopus. Hot giardiniera. Good olive oil. House red wine vinegar. Grilled bread.

Nothing complicated. Just ingredients with enough character to stand on their own.

A little spice. A little smoke. A reason to stay for one more round.

Happy Hour • Tuesday–Friday • 2PM–5PM

June 30–July 3 & July 7–10

The menu changes. The standards don’t.

06/27/2026

Tomorrow’s a good day to forget the diet.

There’s something about Southern fried chicken done right. A well-seasoned crust that shatters with every bite. Juicy meat underneath. The kind of meal that doesn’t need explaining—it just needs a seat at the table.

Join us tomorrow for Fried Chicken Sunday at Oak & Third.

Because some traditions are worth keeping.

See you Sunday.

Some dishes never make the menu.Others start a conversation.Chef Stefon has been spending time in the kitchen testing, t...
06/27/2026

Some dishes never make the menu.

Others start a conversation.

Chef Stefon has been spending time in the kitchen testing, tasting and refining what could become part of our summer menu. This is one of those ideas.

Grilled Spanish octopus—red wine braised, finished over the fire, served with charred lemon aioli, herb salad, crispy Spanish chorizo and a cava vinaigrette.

Nothing is final. That’s the point.

The best menus aren’t written at a desk. They’re built one plate at a time.

Would you order this if it made the summer menu?

Address

401 N Oak Avenue
Mineral Wells, TX
76067

Opening Hours

Tuesday 11am - 8pm
Wednesday 11am - 8am
Thursday 11am - 8pm
Friday 11am - 10pm
Saturday 10am - 10pm
Sunday 10am - 3pm

Telephone

+19404649989

Website

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