Restaurants in Oakland

The retro diner Hopscotch puts a Japanese spin on hearty American dishes. Take the soba ragù, with buckwheat noodles, braised pork, Manchego, and shiso. BART station: 19th Street/Uptown Oakland

Proof that Oakland has NoCal’s buzziest restaurant scene? Its new nickname: Brooklyn West. Honoring Alice Waters’s ethos is Ramen Shop, owned by three Chez Panisse alums. Creative noodle soups spotlight homegrown produce such as Meyer lemons and chanterelles. BART stop: Rockridge

At Duende, chef Paul Canales channels his Basque heritage into pintxos and paellas in a whimsical setting (colorful murals; fence posts as floorboards). BART stop: 19th Street/Uptown Oakland

San Francisco’s hottest pizza joint has expanded with A16 Rockridge, which turns out chewy pies from a hand-built oven. We love the Montanara Rockridge—lightly fried dough, smoked tomato sauce, burrata, and basil. BART stop: Rockridge

Set in an 1896 building with original mosaic floors, Desco is known for its Italian standards, including house-made-pasta dishes such as lamb-cheek pappardelle. BART stop: 12th Street/Oakland City Center

Meat-centric small plates reign at Box and Bells, the latest from chef James Syhabout of Michelin-starred Commis. Try the country pork rillettes and blood pudding poutine. BART stop: Rockridge

Arrive early on Tuesday afternoons for the fried chicken stuffed with herbs at Miss Ollie’s. The day’s special at this airy, Cali-Caribbean spot goes fast. BART stop: 12th Street/Oakland City Center

A pared-down pizzeria with an endless array of toppings (sausage, potato, and egg, to name a few).

A spare, albeit highly innovative, restaurant on a nondescript block of Piedmont Avenue (“across the street from Blockbuster,” notes the restaurant’s website).

A family-run soul food restaurant, Everett & Jones opened in 1973 and has expanded with multiple locations. The dining room of this Oakland site is casual, with Raiders pennants lining the walls and tables covered with plastic cloths.

Weekend mornings, locals queue up outside this diner-like restaurant, where biscuits and glazed ribs are considered standard brunch fare.

With many of its Mediterranean, small-plate dishes cooked in a wood-fired oven, À Côté has become a fixture Rockridge restaurant.

Founded by Russell Moore, a former chef at Chez Panisse, this restaurant has an open kitchen that cooks using a fireplace hearth and a wood-burning oven.