Favorite Oakland Restaurants

there for the same reason we were— dinner before seeing Stephanie Mills and Patti LaBelle down the street at the Paramount!); Farmhouse Kitchen Thai Cuisine, the food is AMAZING! Absolutely love it; Yoshi’s, every time I see a show there, their Japanese cuisine has always been consistently good, along with great service; and SIDEBAR (New American) on Lake Merritt is also worthy.

David Landis

It’s that time of year again. Oakland is celebrating all things restaurant-wise with its annual Oakland Restaurant Week (March 16–26). From food trucks to neighborhood joints to Michelinstar destinations, Oakland has it all. In advance of the week-long promotion (where you can get real deals for both lunch and dinner), I asked a few of my pals for their favorite eateries in Oakland and the East Bay. Here are the results:

Brenda Way, ODC Artistic Director: Most of my favorites have closed, but Chez Panisse downstairs (in Berkeley, not Oakland!) remains my all-time fave. I also recommend The Wolf (used to be Beowulf) on Piedmont Avenue, Soi 4 Bangkok Eatery (Thai) on College Avenue, and Belotti Ristorante e Bottega (Italian, two locations).

Michael Williams, producer of Live at the Orinda: I went to Z Café & Bar (American) on Broadway a few months ago; it was really good. Great food, over 100 vodkas, and it seemed to have a gay-friendly vibe (there happened to be several other gay people there, but it could’ve been that they were

Ash Walker, Pacific Edge Voices Artistic Director: OakCali Cafe near Lake Merritt: amazing Ethiopian food, including breakfast, and other dishes. Great prices and the staff are so friendly!

Leah Garchik, former San Francisco Chronicle columnist: I have a fondness for Rudy’s Can’t Fail Café (a retro American diner), but it is actually in Emeryville. The food is good, but it is right near the cheapie places for art supplies and dog food, making it an A-1 destination for me!

Mark Streshinsky, West Edge Opera General Director: My favorite is Viridian. It’s bar-focused, but with absolutely stunning panAsian small plates. Kevin Tang is the executive chef. In February they did a month-long Chinese New Year celebration they called “Red Envelope” (full disclosure, my partner was on the team for three years (he’s now at PCH in the city). My other fave is Agave Uptown (Oaxacan Mexican).

Go-to restaurant publicist and taste connoisseur Andrew Freeman recommends: newlyopened Colombian spot Parche; Israeli-inspired Pomella, run by female chef Mica Talmor; Mama Oakland, an affordable Italian gem; just-opened French mainstay Left Bank at Jack London Square; natural wine (plus food) bar Snail Bar; and Cal-Med ACRE Kitchen & Bar in Rockridge Market Hall.

Fellow San Francisco Bay Times columnist

Liam Mayclem: If you love BBQ, you will fall deeply in love with the Texas-style BBQ at this spot in Oakland: HORN BBQ. At the helm is Matt Horn, one of Oakland’s best chefs, recognized in 2022 by James Beard Foundation for the impressive mark he is making around BBQ. Chef Horn is a wickedly driven chef who cooks with heart, passion, and with those who came before him in mind. Order the brisket but be sure to also add sides: mac & cheese and pit beans. Dine out or order to go via delivery apps.

Also, Crumble & Whisk: this new kid on the block on MacArthur in Oakland has a naughty little secret—herein lie the most scrumptious cheesecakes on the planet. The creamy, fruity, sweet, and crusty cheesecakes are made with love by chef Charles Farriér. The flavors vary: beet & berry, puckered up lemon, pumpkin, vegan, and many more. Order online and pick up from the store or select home delivery. The chicken pot pie is a thing of delicious decadence!

Diana Haven, East Bay foodie maven: LGBTQ+-owned, SpanishMediterranean Shakewell; seasonally-focused Bardo Lounge & Supper Club in the Grand Lake district; and Ramen Shop (started by three Chez Panisse alumni).

Dirk Tolsma, ACRE Kitchen & Bar: I have to stick close to home with Bombera. Great cocktails and food that I can eat any day of the week. The vibe and dishes are light and fresh; it works in so many ways.

Nelson German, Sobre Mesa/ alaMar Kitchen & Bar: I love to dine at Parche, the new Colombian restaurant on Broadway. Their take on Colombian cuisine is brilliant, the vibe is spot on, and Paul and Sophie welcome everyone like you’re in their living room.

Chris Ahr, Left Bank Brasserie, Oakland: Hancook (Korean fusion)—because it’s never too late at night for hot pot!

Mica Talmor, Pomella: There are so many places in Oakland that I like to eat at, and many where I like to take out. Two dine-in experiences I absolutely love are (restaurant and bottle shop) Day Trip and (Colombian restaurant) Mägo. Day Trip is always a party, and the team is incredibly talented and imaginative. Mägo is absolutely the best prixfixe in Oakland. You feel relaxed and [experience] just the right amount of pampering. The menu is always good and always creative. My fab Jewish Community Center trainer, Ian Rooney: Pintoh Thai near downtown. It’s affordable and their khao soi is incredible!

Derreck B. Johnson, Home of Chicken and Waffles: I choose Everett and Jones because I love BBQ and (founder) Dorothy (King) was a mentor and community activist. She hired from Oakland—I learned from the best!

Peter Gamez, Visit Oakland: Oakland Restaurant Week is about celebrating our diverse collection of restaurants and the talented chefs that give our culinary scene such vibrancy. With nearly 100 restaurants participating including food trucks, family-owned eateries, Michelin and James Beard recognized establishments—it’s a great opportunity to come to Oakland and stay for a day or two. There is so much to see and do in Oakland and we look forward to welcoming everyone to The Town.

And the Gay Gourmet’s personal favorites? Top Chef Nelson German’s Afro-Latino Sobre Mesa on Franklin Street in Oakland; and, of course (but in nearby Berkeley), Alice Waters’ acclaimed temple of California cuisine, Chez Panisse Bits and Bites

I just had the pleasure of revisiting Chef Jason Fox’s recently post-pandemic re-opened Villon Restaurant at the San Francisco Proper Hotel on Market Street. It’s magical. The Kelly Wearstler interiors are a breath of fresh air, with delightful pops of aquamarine blue that help brighten a challenging part of Market Street. The housemade Parker rolls are a play on the traditional starter: homey yet surprising, with seaweed butter. Our large party then split the Proper Salad prepared tableside (just like the old days)—but not like the old days, with gem lettuces, smoked mushrooms, beets, garlic, and miso dressing. For our entrées, we shared a satisfying (and deliciously moist) roasted chicken with mushroom, truffle, bacon, and red wine jus. Finally, we sampled the redwoodgrilled lamb shoulder with smoked polenta, onion gratin, and spring greens. Villon has a creative cocktail program and an out-of-the ordinary wine selection to boot. I’d also like to say “Bravo” to our servers, who graciously accommodated a latearriving surprise dinner attendee to our large party. It’s also a convenient pre-theatre choice as well. Mark this

Plus, it comes in a variety of flavors, including: peppermint, cinnamon, and bubble gum.

Oakland Restaurant Week: https://tinyurl.com/yuhxavuk

Chez Panisse: https://tinyurl.com/2zfem778

The Wolf: https://tinyurl.com/mrxv9sxf

Soi 4 Bangkok Eatery: https://tinyurl.com/2ntshpn3

Belotti Ristorante e Bottega: https://tinyurl.com/2r726tkc

Z Café & Bar: https://tinyurl.com/4jmse4b4

Farmhouse Kitchen Thai Cuisine: https://tinyurl.com/2currff3

Yoshi’s: https://tinyurl.com/yc6zdecu

SIDEBAR: https://tinyurl.com/58xtfcxb

OakCali Café: https://tinyurl.com/2je9uvbr

Rudy’s Can’t Fail Café: https://tinyurl.com/y4ba2a5t

Viridian: https://tinyurl.com/yc5ywbfu

Agave Uptown: https://tinyurl.com/5f2u8j7a

Parche: https://tinyurl.com/42htrbjw

Pomella: https://tinyurl.com/58hyr6au

Mama Oakland: https://tinyurl.com/yc8zc2m7

Left Bank at Jack London Square: https://tinyurl.com/yz9hrczf

Snail Bar: https://tinyurl.com/2p8ddpxf

Acre Kitchen & Bar: https://tinyurl.com/mrxdup4v

Shakewell: https://tinyurl.com/y3j2p47e yummy eatery as a “go-to” destination.

Did you know that nearly 100% of all fresh American artichokes are grown in California, and mostly in Castroville? To celebrate, Castroville’s 63rd annual Artichoke Festival will take place June 10–11 and this year’s fete will include stints by two talented star chefs: Chef Brandon Miller from Paella LLC and Chef Kevin Fisher from Sea Root at the Hyatt Regency Monterey Hotel & Spa. Both will be participating in the popular chef demos on the main stage, with more chefs to be announced soon.

Another trivia challenge: guess which property was the first InterContinental hotel in North America? Yup, it’s San Francisco’s own InterContinental Mark Hopkins San Francisco. In March 1973, the Mark Hopkins hotel signed a long-term management contract with InterContinental Hotels and it became The Mark Hopkins - An InterContinental Hotel (the earlier version of the brand included a hyphen). That means the historic hotel atop Nob Hill is celebrating its 50th anniversary. Well worth another trip to the Top of the Mark, and not just for the views (for great bites and cocktails, too)!

Here’s an interesting new twist on an old product: KickBallz caffeinated chewing gum. The gum offers the convenience of a gum that you can carry anywhere, with a shot of caffeine to help you through those afternoon doldrums (and it freshens your breath). The creators claim it gives you that hit faster than coffee.

Bardo Lounge & Supper Club: https://tinyurl.com/4x4eauub

Ramen Shop: https://tinyurl.com/y2xwm7mx

Sobre Mesa: https://tinyurl.com/bdra72y5

Villon Restaurant at the San Francisco Proper Hotel: https://tinyurl.com/5y34dxhu

Castroville Artichoke Festival: https://tinyurl.com/2p8wbp3c

KickBallz caffeinated chewing gum: https://tinyurl.com/jvpvx5w8

Bombera: https://www.bomberaoakland com/ Hancook: https://tinyurl.com/2p8r23cb

Day Trip: https://tinyurl.com/3xf9cznn

Mägo: https://tinyurl.com/yckt6ewn

Pintoh Thai: https://tinyurl.com/mwy2atv7

Horn Barbecue: https://tinyurl.com/4vayrscz

Crumble & Whisk: https://tinyurl.com/bdzhjnfm

Everett & Jones: https://tinyurl.com/bdcm3z9m

InterContinental Mark Hopkins San Francisco Hotel: https://tinyurl.com/45tkwaap

Home of Chicken & Waffles: https://tinyurl.com/rs3fy5kc

David Landis, aka “The Gay Gourmet,” is a foodie, a freelance writer, and a retired PR maven. Follow him on Instagram @GayGourmetSF or email him at: davidlandissf@ gmail.com Or visit him online at: www.gaygourmetsf.com

By Debra Morris

We’ve received quite a few questions about the farmers’ market in the last few months, such as whether farmers always sell what they grow, when produce will arrive at the market, and why we don’t sell certain items. So, this month we will endeavor to answer them.

Where do the farmers get the produce they sell?

PCFMA operates only certified farmers’ markets. Certified Farmers’ Markets are the only place, other than the farm itself, where California law allows farmers to sell their fruits and vegetables directly to consumers. In a certified farmers’ market, all produce and farm products are certified by local county Agricultural Commissioners and can only be sold by the California farms that grew them. So, yes, the farmers are offering only what they’ve harvested from their farms.

Why aren’t there bananas at the market?

Believe it or not, this is one of the questions we get asked most often. That’s easy—bananas are very difficult to grow in California. Though many farmers have tried, they have discovered that our climate is just not suitable for growing tropical fruits. The bananas you see at the grocery store come from humid, southern climates and are often transported large distances to arrive on the shelves. California can be hot enough, but not nearly humid enough to produce these fruits that thrive in tropical climates. Since farmers can only bring to market what they grow, you won’t find bananas at California’s certified farmers’ markets anytime soon.

Why can’t I find figs at the market? Where are all the persimmons now?

Well, one reason is that the crop is not ready to harvest yet due to weather or a change in what the farmers grow. But the main reason is that produce grows with the seasons, and each fruit or vegetable has a different growing season. Ever since I began going to farmers’ markets many moons ago, my mantra was to try to “eat with the seasons” as much as I could. I’m not always successful because I like my tomatoes too much! But it’s the effort that counts, along with the under- standing that your favorite fruits and vegetables may not be available all year round. Farming practices are always evolving and changing, so some farmers might use greenhouses to grow, protect, and harvest crops like strawberries and tomatoes almost year-round. Not all produce can be grown this way.

Do you see tomatoes and grapes in the grocery store in mid-winter?

Sure, you do. Those items come from countries in the Southern Hemisphere, like Chile and Australia that have seasons opposite to ours. Can’t find figs or persimmons in the farmers’ market in March? These fruits are harvested from late summer to fall. Learning what produce is in season will help you plan ahead and get you eating with the seasons. Visit our website to see what’s currently in season: https://www.pcfma.org/taste-season

The big question is, why should I eat with the seasons anyway?

First, eating something that’s ripe, fresh, and just picked is a whole lot tastier than eating something that travelled across several countries and was most likely picked underripe! Don’t take my word for it—try

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