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Chop Bar Hours
Monday-ThursdayBreakfast 7 a.m.- 11 a.m.
Lunch 11 am- 3 pm
FridayBreakfast 7a.m.- 11 a.m.
Lunch 11 a.m.- 3 p.m.
Dinner 5:30 p.m.- 11 p.m.
SaturdayBrunch 9 a.m.- 3 p.m.
Dinner 5:30 p.m.- 11 p.m.
SundayBrunch 9 a.m.- 3 p.m.
Dinner 5:30p.m.- 10:00 p.m.
Happy HourHappy Hour & Between Menu everyday 3-5:30pm
Pig RoastsSunday, July 21, 2013 - 4pm Sunday, Sept 15, 2013 - 4pm
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- Chop Bar is a neighborhood favorite near Oakland's Jack London Square, serving breakfast, weekend brunch, lunch and dinner. Using the finest ingredients found in the Bay Area, we make affordable and nourishing food designed to be enjoyed by everyone.
- We feature a brand new wine-on-tap system that produces less waste and reduces our overhead, meaning you can enjoy a better glass of wine at a lower price. The bar serves up unique custom cocktails using seasonal ingredients and fresh juices. We have an extensive beer selection featuring local drafts and a great bottle selection too! Our eco-friendly atmosphere was created using reclaimed, recycled and reused materials, featuring local art as decor, and is a welcoming environment for a quick bite, drink, or a leisurely dinner.
Come join us!
By Lev | Published: May 29, 2013
Hi, Folks, the long awaited beer garden finally has a solid opening date! We will be fully open to the public on Thursday June 13th with a special grand opening on Saturday. We’re trying not to drink all the Alt Schule Altbier by Linden St. before we open, but it’s an uphill battle. This has quickly become one of my favorite brews of all time. It somehow manages to be malty and hoppy, full bodied and refreshing, quaffable and satisfying, all at the same time. Nobody else is going to have it, so come see us on the 13th for this instant classic from Linden St.
At Chop Bar, we are starting to get into the full swing of summer. Elote Loco will soon be back, and in a couple of weeks, Izzi’s amazing cherry pies will be replaced by peach. Come try our new ice creams as well, they are stellar. Also, our herb garden at the Kaiser center rooftop is blowing up, so look for lots of fresh nepitelle, lemon thyme, oregano, chervil, chocolate mint, epazote, etc., in the salads and scattered whole on the hot dishes.
By Lev | Published: April 10, 2013
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.
By Lev | Published: March 21, 2013
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,
By Manager | Published: January 17, 2013
Celebrate Oakland Restaurant Week with Chop Bar!
Prix Fixe $30
Three Course Dinner
including one glass of tap wine
Zinfandel, Rockwall, Ca ‘10
Riesling, Pinot Gris, “Cathedral” North Coast ’10
Arugula Salad with candied almonds, Point Reyes blue cheese & seasonal fruit
Butternut Squash Soup
Pork Confit Red Flint polenta, kale & pork jus
Yucatan Chicken roasted vegi mojo, pickled onions and chiles
Paccheri lamb Bolognese
cauliflower, mushrooms, butternut squash
Chocolate Chip Bread Pudding with whipped cream
Apple Crisp with maple molasses ice cream
By Lev | Published: January 14, 2013
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
Arugula Salad with Point Reyes Blue Cheese, Pears, and Candied Almonds
Pork Confit with Polenta and Black Kale
Paccheri with choice of Lamb Ragu or Seasonal vegetables
Yucatan Roast Chicken
Chocolate Bread Pudding
Apple Crisp with Maple Molasses Ice Cream
All this plus a glass of wine for $30! Sheesh! My advice; come early.
By Lev | Published: December 27, 2012
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.
By Manager | Published: December 7, 2012
We would like a minimum of two-years experience in the service industry. Please drop off a resume in person during the hours of 2-4 daily. Thank you, Chop Bar
By Lev | Published: October 23, 2012
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.
By Lev | Published: October 10, 2012
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.