Slacker’s Guide to New Year’s Eve in Oakland

Yesterday I noticed that a couple of friends were surprised that today is the last day of the year, so in salute to procrastinators, slackers, nose-down workers and non-noticers of the area, let’s round up whats going on in Oakland tonight! As of this posting (8am Oakland Standard Time):

Bocanova: “TIERRA Y MAR” / $58 In addition to the regular dinner menu, there is a 4-course Surf & Turf menu, including a complimentary glass of bubbly. The main course: Roast Dungeness Crab with garlic, chile flakes & olive oil and Dry Aged Featherbone Steak with spiced salt & anchovy butter. Menu

Camino – Still some early reservations left! Read about it and reserve here: Choucroute Royale!

District$75 prix fix still has reservations!

Haven$85 prix fix still has reservations!

Lungomare – Two seatings available, choices in three courses $50, $65, Info here!

Plum – Gatsby New Year: $90-95 PER PERSON : OYSTERS with “poor mans caviar”: squid ink, saffron granita, CONSOMME smoked egg yolk, herbs, “WALDORF SALAD” chicken terrine, pickled grapes, walnuts, greens, SOUFFLE CRAB butter, LAMB braised greens, jus, “BAKED ALASKA” vanilla cake, citrus salad, blood orange ice cream, honey meringue Reservations available!

Ramen ShopParty! Get tix here!!

Spice Monkey – Oysters on offer for lunch and dinner!

Tribune Tavern – Two seatings available $45, $65 More info here!

As well, all your favorite local watering holes will be open for a midnight toast: Check out the scene at Ruby Room, 355, Radio, Merchant’s Saloon, The Layover, Penelope, The Trappist, Cafe Van Kleef, Luka’s, Heinolds First and Last, Dogwood, Bench and Bar, Make Westing, Mua, Toast, Ben and Nicks, Ye Old Hut, George and Walts, McNalleys, Baggys by the Lake, Conga Lounge, The Graduate, Barclay’s, Kona Club, Cato’s, The White Horse, Kerry House and Somar are just a start…

Happy New Year, Oaklavores!!!

Tribune Tavern Opens!

cocktail

Extra, Extra! Read all about it!

The Atmosphere: Gorgeous details like steam-punky chandeliers, sliding Scramsburg winery doors, pressed tin ceiling and wavy glass behind the bar made the space a fun one to look around and admire. The bar area was a bell ringer for loudness but once ensconced in the booths things quieted to a level where we could converse happily.

The Dranks: There are cocktails, plenty of beers, and non-boozy offerings- such as a refreshing lemongrass cooler: perfect a hot opening evening!

The Chomps:
   

The trotter and cheek fritters were nothing short of amazing, crispy on the outside and filled with piggy goodness. The favas didn’t seem to add or subtract to them, they were just sorta there, sprinkled about and the puree just didn’t seem to marry to the fritters.

The welsh rarebit was bowl moppingly good- beery and cheesy, crusty and crunchy.

fries    chicken

The guilty fries were *not* your standard soggy sloppy carb load. The fries beneath the cheesy beer and pulled pork were crisp,crunchy and soft in the middle. The crown of pork was a soft tuft – light pulled pork? How does it happen?

The chicken was well fried and extremely lightly battered, accompanied by soft, vinegar spiked mustard greens. These greens were so good, I have thought about them at least two times since consuming them. How were they cooked so perfectly?? Inquiring minds want to know!

ribs    lamb

For a flavor punch in your face: the short ribs. Served in a smallish looking bowl, these fake out the eater into thinking, “Hey, what is this?? I ordered a main course!”  They must have been slow cooked a long time, as the jus/demiglace/meat concentrated flavors had intensified to a fever pitch. The grits beneath and horseradish cream flowed together, forming another savory hit.

The lamb sausage, spinach and chick peas was infused with yummy Zatar-ish spices, adding a North African bent to the table.

With stuffed bellies we looked at the desserts and had to decline.  We chatted with the owner Chris who came around to say hi and welcome everyone. Planning to return, we wished him luck with the latest in the family of food venues he is parenting and planning. There are a few more in the works, too. With this guy and his amazing team of 200+ around,  Oakland is showing no signs of stopping the presses!!

The Price: $35 a head for a full belly and a drink!! Yes!

Next: I’ll be back with friends to do a potted meats only meal, and with more friends to hit the patio on a Saturday afternoon for the sausage platter and a pitcher or four!

Hop over to Hopscotch!

hopscotch

Good things come in small packages, so too is the case at Hopscotch.

A friend and I have been dying to get over to Hopscotch, and finally made it on a drizzly evening. We were welcomed into the small space by friendly front of house staff, a theme which continued all night.  The genuinely sweet waitstaff did not rush us as we took our time- we had an intense chat going and took a moment to look over the offerings.

An amuse appeared in the form of raw scallop with pickled radish, seaweed, flaked salt and perhaps saffron threads? The spoon was fishy, and neither of us liked it. I love a good crudo, and a scallop’s sweetness can really shine if they are fresh. This treatment did not honor the scallop, and we moved on. Like when you take that first hop in hopscotch and wobble- this was our quick start.

The chili paste long beans with spot prawns were a solid effort. Thin beans were cooked thoroughly cut to “date food size” and coated in a combo of shrimp and chili pastes. A good volume of heat, but not a long after burn. Four bites of white spot prawn swam through the red and dark green beans.

My friend had the fried chicken which was just as crunchy on the outside and juicy on the inside as you ever would want. It was boneless: always appreciated, and served with a chrysanthemum slaw. She joined the clean plate club- oh we both did.

The gingered duck gnocchi were calling my name. Served atop brown butter creme fraiche and a sweet potato puree then sprinkled with scallion slivers, the soft nuggets were pan seared at some point to each have a crunchy edge. Duck shreds were hidden between the gnocchi to marry the dish with ginger.

The frozen lemon bar was a refreshing light end to the meal. A frozen custard on top of shortbread served with a light lavender creme fraiche brought smiles to our faces- remembering that flavor from times in our pasts.

If you are looking for a quiet evening, this may not be a great choice when there are louder parties sharing the space. There was not much sound absorption in the room, and this is a rare comment because we are generally the ones getting shushed! A wine list on the chalkboard provides options of both white and red- the waitress we had was helpful with her descriptions. The cocktails looked very inviting – we plan to return and try other dishes and wrote off the amuse as a minor loss of balance in the game.

Beer! SR24 Anchor Steam Dinners!

ANCHOR STEAM BEER TASTING $60
Wednesday 15th – 22nd December

You will receive the menu below, along with 5 x 5 oz. tastes of your favorite Anchor Steam beer!

1st course
“Anchor Steamed” Black Mussels, Manila Clams, Leeks, Young Potatoes, Grilled Sourdough

2nd course
Anchor Porter Braised Beef Short Rib, Sprout Leaves, Blue Cheese Grits

3rd course
Christmas Ale Brined Venison, Golden Raisins, Celery Root

4th course
Old Foghorn Barley Wine Poached Pear, Granola Streusel

Call 510.655.9300 to make a reservation!