Hey, folks, it seems like its been an unusually long winter, but spring produce is finally trickling in. We’ve got Delta asparagus with our house cured coppa, Parmesan, and lemon vinaigrette. It’s in our new farro salad, too.
The folks at Urban Legend have informed us that adding 25% co2 to our nitrogen mix will keep our keg wine fresher. It seems the straight nitrogen can draw the natural co2 out of the wine, which makes it taste flat. Let us know if you notice a difference,
Celebrate Oakland Restaurant Week with Chop Bar!
Prix Fixe $30
Three Course Dinner
including one glass of tap wine
Wines:
Zinfandel, Rockwall, Ca ‘10
or
Riesling, Pinot Gris, “Cathedral” North Coast ’10
First Course:
Arugula Salad with candied almonds, Point Reyes blue cheese & seasonal fruit
or
Butternut Squash Soup
Second Course:
Pork Confit Red Flint polenta, kale & pork jus
or
Yucatan Chicken roasted vegi mojo, pickled onions and chiles
or
Paccheri lamb Bolognese
or
cauliflower, mushrooms, butternut squash
Dessert:
Chocolate Chip Bread Pudding with whipped cream
or
Apple Crisp with maple molasses ice cream
Come on down tonight for Herb Crusted Marin Sun Prime Rib with Horseradish Sauce and Jus, choice of two sides. Only $25!! Get it while it lasts.
This Friday, we commence the food free for all known as Oakland Restaurant Week! It runs from Friday the 18th until Sunday the 27th. Here’s our menu:
Butternut Squash Soup
or
Arugula Salad with Point Reyes Blue Cheese, Pears, and Candied Almonds
Pork Confit with Polenta and Black Kale
or
Paccheri with choice of Lamb Ragu or Seasonal vegetables
or
Yucatan Roast Chicken
Chocolate Bread Pudding
or
Apple Crisp with Maple Molasses Ice Cream
All this plus a glass of wine for $30! Sheesh! My advice; come early.
This weekend, I took the plunge and scored a big fat dry aged Marin Sun rib eye. We’ll be serving it up steakhouse style, with Pacific Sun olive oil, red wine reduction and choice of two sides. You can get a 1.75 lb. bone- in steak for two for a mere $55, or a couple of smaller cuts for one. Quantities are limited, but if it works out, we may do it every weekend. This meat is spectacular- tender, bright red, marbly. Get ‘em while they last.
We are pleased to announce the debut of our very own house cured and smoked bacon. Starting next week, all our bacon, including in the Bloody Mary, will be our own.
In related news, stellar daytime server Shelby has broken an 8 year meat drought to eat this burger pictured below. I can’t help but feel a twinge of satisfaction when we turn one. Shelby, you’re one of us now.
Worth The Wait
Carl Sutton has taken organic Sonoma Gravenstein apple juice and left it to ferment spontaneously in oak barrels. No sugar, yeast, water, sulfites, or anything else is added, and no filtering or other manipulation takes place. It’s apples and nothing else. The result is a refreshing cider in the Basque style. Its not effervescent and its not at all sweet. We’ve got it on tap. Its pretty limited so come and get it while you can. I like it with schnitzel.
Schnitzel And Cider
This awesome roof garden is right downtown at 20th and Harrison. We’ve just been added to the caterers list here, so send us an e-mail for weddings, company parties, etc. We’re also going to be doing lunchtime barbecues, happy hours, concerts, etc., so get on our twitter feed and we’ll keep you in the loop.
New Restaurants, Spring Menu
I went to the opening of the Tribune Tavern on Monday night and it was spectacular. The room is amazing- big booths with big tables that hold lots of food and wine, lots of nice details, stained glass, big wooden bar rails, etc. Huw Thornton’s food killed – ox tongue, rabbit rillette, and one of the best short ribs I’ve ever had. Check it out.
Lungomare is going strong after a month in operation. Now that the spring weather is here, enjoy Craig DiFonso’s impeccable seafood out on the terrace.
Speaking of terraces, Brotzeit Biergarten is projected to open may 18th. We’ll be serving up local(including a cusom Bavarian lager from Linden St.) and hard to find German beers, housemade sausages and grass fed burgers right on the bay, about one mile south of Jack London Square.
Oh yeah, let’s not forget Chop Bar, we’re still pretty good too. Our spring menu is in full swing, so come by for Fava Risotto with Pea Shoot Puree and Oyster Mushrooms,or maybe some Roasted Asparagus with Housemade Coppa.
Next post I’ll have details of our veg Week prix fixe.