• 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.

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  • 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!

Eat Real Fest Rocks(Again)

By Lev | Published: September 28, 2011

Two Handsome Fellows

The Eat Real festival was particularly great this year. Attendance was up, but lines were shorter due to better organization. Our only regret is that we sold out of pig on Saturday. My personal favorites include Chac Mool ( Comida Yucateca), Chairman Bao, Savoy Catering’s Thai sausage, and the 4505 burger. By the way, if you want to meet the guy in the photo, he works at Chop Bar  (I mean the one on the right).

 

 

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Sidreria

By Lev | Published: September 11, 2011

Dining room at Petritegi

Dessert

A sidreria is, like it sounds, a place where they make cider. The apples are pressed and the juice is allowed to spontaneously  ferment in giant barrels. No yeast, sugar, or water is added. Over time, sidrerias have evolved into informal country restaurants. The food is placed in the center of the table for all to eat. No plates are provided. When you are thirsty, you get up from the table and go to the adjacent barrel cave, where a barrel is tapped straight into your glass in a long stream. The menu this night was: chorizo cooked in cider, bacalao, grilled merluza(hake) with crunchy garlic bits, a big fat rare t-bone, cheese, membrillo, and walnuts in the shell. Here are some pictures:

Travos in the cave

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Chop Bar Is Not Presently Affiliated With Any Other Restaurants

By Lev | Published: September 9, 2011

 

Hi, Folks, I’d like to clear up some rumors that have been circulating about Chop Bar and some other restaurants. I’ve read on Chowhound and in some other places that we’re affiliated with 1015 Clay and a new club called Vitus. We’re not. Jesse, who was part of the team here but left back in April, I believe is or was part of both projects. Everybody here wishes him all the success in the world, but right now Chop Bar ownership and management is focused only on Chop Bar. If that changes, I promise you will read it here first.

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Lots of Events, Vacation Bore Alert

By Lev | Published: September 5, 2011

Hi, folks, I’m back. This week, with a little technical assistance from Analisa at Hyperarts, I’ll be posting some photos and video from my visit to the Basque country. My favorite bits include lunch at Arzak, fish tacos and tequila at a sociedad, and dinner at a sidreria. Chris found a guy who is importing cider from Spain, so we’re going to try to do an event in the next couple of months where we recreate the sidreria experience, including a big fat t-bone and cider straight out of the barrel.
On the 18th, we have the second to last pig roast of the year, followed by the legendary Eat Real Fest on the 24th and 25th. I’m going to try to work a goat roast in there somewhere this month, too, so watch this space. Its good to be back, America!!

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Chop Bar Pig Roast at Eat Real Fest on Sept 24 and 25, 2011

By Chop Bar | Published: August 30, 2011

This is our third year participating in the Eat Real Festival, a great event that takes place in Jack London Square on Sept 23-25, 2011.

We will be roasting three little piggies on Saturday and Sunday (not Friday). We hope to see you all there!

Follow @EatRealFest on Twitter to find out more about the event.

Have any photos from our past events? We would love to see them, so feel free to post on our Facebook Wall.

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Pig Roast!!!

By Chris | Published: August 17, 2011

Back again. Live music from Jazz mafia, all the pig you can eat and if that was not enough Linden Street Beer!!!! This sunday august 21st at 95 Linden Street we will be having our monthly pig roast…. I think we might also have Fernet Branca?

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Off To the Basque Country, Full Belly Goat

By Lev | Published: August 8, 2011

Well, folks, I’m off to the Basque Country with my family next week. I’ll be leaving you in the able hands of sous chefs Spike and Miguel. We’ll be visiting lots of sidrerias, asadores, pintxo bars, as well as a sociedad, which is a private cooking club of which most Basque males are traditionally members. I’ll try to bring back some cool ideas for Chop Bar, and some photos too.
I’ve just gotten off the phone with Full Belly Farms. They are going to send us a nice 6-month-old goat the first week in September. I’ll keep you posted on that. Also, don’t forget this month’s pig roast- its on Sunday the 21st at Linden St.

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New Lunch Menu and Brains II; The Frying

By Lev | Published: July 28, 2011

Check out our new lunch menu. We’ve added some entrees like Shrimp and Polenta, Baby Back Ribs, and Pappardelle with Tomato-Pepper Ragu. Don’t worry, we still have the Reuben, the Torta, and the Banh Mi.
In other news, lots of you liked the lamb brains, so it is now officially a viable menu item. We’ll have them more or less permanently from now on. Tonight we’ll be serving them with a fava leaf salad.

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Welcome, Braineaters!

By Lev | Published: July 12, 2011

Our nighttime lead line cook Miguel Schwarzenbach has developed a strong interest in a cookbook called ” The Whole Beast”, by Fergus Henderson. Mr. Henderson is the chef and proprietor of a restaurant in London called St. John, which specializes in humble and overlooked cuts of meat. Miguel requested some lamb brains in order to replicate Mr. Henderson’s Deep Fried Lamb’s Brains with Green Sauce recipe. I passed the request on to John Bledsoe, our pork and lamb farmer, and he obliged. We’ll be offering said brains tonight through Thursday and possibly Friday too. Any hungry zombies out there?

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All Natural Local Pork From John Bledsoe

By Lev | Published: July 6, 2011

Chop Bar will now be buying all our pork and bacon directly from John Bledsoe, a farmer in Winters. His lamb is also delicious. Try out his pork at the pig roast on the 17th at Linden St.

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