Our May pig roast at Linden St. should be a doozy. Its on Sunday May 20th, with Dynamic providing the music. We’ll be giving away some copies of the latest poster too.
Chop Bar is ramping up our catering arm. We are available for private pig roasts, weddings, office lunches and conferences, anywhere good food is needed. Email us at:
info@oaklandchopbar.com
Happy Spring, see you at Chop.
Lots of stuff happening since my last post. We’re going to be on an upcoming edition of Eye On The Bay, thanks to our good friend Tanya Holland. Chris and I will be trading witticisms on the air with Tanya and our close personal friends Thuy Vu and Liam Mayclem. They will also be at our April 15th pig roast at Linden St.
Our newly remodeled dining room and bathroom look pretty nice. All the tile, paint, acoustical ceiling(less noise), and plumbing were completed in just two days- pretty amazing. Photos to follow.
Lastly, we are expanding our charcuterie program. Our new prep kitchen in Berkeley, where we are doing our whole animal butchery, our sauerkraut, and other big projects, has a smoker! Some items we’ll be folding into the menu starting this week are our own pate maison, smoked pork belly, trotter terrine, tasso, and breakfast ham.
Keep an eye out for our new Two Mile wine list. It’s a separate list of bottle selections from wineries within two miles of Chop Bar. Coming soon…
We are pleased to announce our new affiliation with Marin Sun Farms.From now on, all fresh pork,lamb, and oxtails will be from them. Pork is delivered by the split hog and lamb is delivered whole and broken down here at the restaurant. This enables us to serve a wide variety of cuts while keeping the prices in our range. For example, a lamb delivered on a Tuesday will show up on that weeks’ menu as Lamb Burger with Cumin Aioli,Pappardelle with Lamb Bolognese, Braised Lamb Shoulder, Seared Lamb Loin, and Roasted Leg of Lamb. Prices range from $14 for the lamb burger to $22 for the loin. We’re pretty excited to be able to offer top quality, local, pasture raised, 100% natural meat at such affordable prices.
We’re also pleased to be working with a new seafood company called Two By Sea. Two By Sea buy all their product directly from the boat or farm. When we buy crab from them, the name of the captain is on the invoice. Our mussels and oysters are now coming from a farm in Tomales called Cove, and they are fantastic.
We have a great new product on our breakfast menu- From The Fields’ Vanilla Oatmeal. Betsy Fields crafts her oatmeals, granolas, and mueslis from grains sourced directly from local farmers. Come give it a try.
Our Birichino Malvasia, a beautifully floral but dry white wine, made the Chronicle’s top 100 wines of the year.
Tonight, we have Fists of Flour Pizza in the house, back for an encore. James will have his mobile pizza oven fired up on the sidewalk outside, while we provide the drinks and shelter. Our regular menu will also be available.
Pig Poster, Salmon Season
Local King salmon season has started and its the best in years. Fish are large, firm fleshed and delicious. We’re serving ours with asparagus, baby carrots, and pea shoot salsa verde.
I’m having a bit of trouble getting this pig poster image to fit, but you get the idea. This weekend’s pig roast should be a good one..