• 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!

Pig Roast at Linden, Finally Summer

By Lev | Published: June 29, 2011

Well, the pig roast is definitely on at Linden St. on July 17th. The brewery is located at the foot of Linden near 2nd in West Oakland. It looks like its gonna be a big one, so we’re bringing 4 pigs. All our pigs from now on will come straight from Bledsoe Farms in Winters. John Bledsoe breeds and raises his own all natural pigs and lamb, and they are delicious.
  At the restaurant, tomatoes, stonefruit, and corn are finally turning up. Brentwood corn succotash, tomato salad with housemade mozzarella, and nectarine crisp will all be on the menu starting early next week or sooner.

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Closed Monday Night!!

By Lev | Published: June 28, 2011

Hi, Folks, we’ll be serving brunch until 3 on Monday the fourth and closing for dinner. Stay tuned for pig roast news.

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New Summer Cocktails

By Lev | Published: June 22, 2011

Bar manager Erik Ginther has come up with some refreshing new summer cocktails. Try the Strawberry Vixen- Fresh strawberry puree, mint, lemon juice, and a healthy shot of Tito’s vodka, topped with soda. Thirsty yet?

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Bledsoe Leg of Lamb, Summer Menu

By Lev | Published: June 14, 2011

We’re getting a Bledsoe Farms leg of lamb this Sunday. Rumour has it that John’s lamb is out of this world. We’re going to rub it up with mint, cumin, garlic, and olive oil and roast it with some heirloom potatoes.
Some of you may be wondering why we aren’t seeing summer produce like tomatoes, corn, peppers, and peaches on the menu yet. Well, it’s the weather. Next week, we’ll begin to phase in the summer menu, but its going to be a while longer before we get it all. I’ll keep you posted.

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More New Products, Bledsoe Pork Tonight!!

By Lev | Published: June 7, 2011

Come on down tonight and be the very first to try our Bledsoe Farms porchetta. Its a rolled and stuffed loin and belly of free-range pork, with crispy skin attached. We’ll be serving it with our new Community Grains Red Flint Polenta, which is the most intensely corny tasting polenta anyone here has ever had. A white wine pan sauce will finish it up.
Aside from the polenta, we are now using Community Grains Hard Red Winter Flour. Try a strawberry shortcake made with this- its wheaty, hearty, and delicious.

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Pig Roast at Linden St.

By Lev | Published: June 1, 2011

It looks like we’re all clear to do the pig roast at the Linden St. Brewery, starting in July. Details to follow.

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Monday May 30th Brunch

By Chris | Published: May 27, 2011

Chop Bar will be open on Monday may 30th for brunch only until 3 pm. We will be closed for dinner on the 30th for a long over due party for our employees!!

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Pig Roast Moving!

By Lev | Published: May 17, 2011

Well, folks, thanks to all for supporting our pig roast, but its starting to outgrow our little restaurant and our usually tranquil neighborhood. We’re seeking a new and bigger spot. Hopefully, we’ll do the June one as scheduled, but if for some reason we don’t find a suitable location right away, we’ll pick it up again in July. Watch this space for further developments.

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Pig On, Local Salmon Too

By Lev | Published: May 13, 2011

The pig roast is definitely on, rain or shine, this Sunday. The forecast says it may rain, but we’re gonna make a sacrifice to the sun god, so we should be good. If, for some reason, the sacrifice falls on deaf ears, we’ll do it all inside. I almost forgot, thanks to the East Bay Express for the great writeup and photo.
For dinner, local salmon season has started, we’ve got it (with English peas, baby rainbow carrots, and cipollini broth), and its awesome. Try the Spanish rice with clams and chorizo, too.

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Better Product, Better Food

By Lev | Published: May 3, 2011

Well, the hunt for better product at Chop Bar is really bearing fruit. We have switched entirely to Good Faith Farms Sevillana olives, grown near Chico. They are 100% seasalt cured, no lye. We are also switching to Clover butter and Straus milk, yogurt, cream, and ice cream, which will give richer flavor in scones, muffins, gravies, puddings, etc. Next pig roast is May 15th, we’ll be roasting three if we can just find a little extra fridge space..

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