Outside San Francisco
Restaurants in Outside San Francisco
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
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
As Alice Waters travels the world, spreading her gospel of “local, seasonal, sustainable,” Chez Panisse chugs steadily along in its two-story Craftsman-style home.
From its adjacent butcher shop, Café Rouge serves a variety of cured meats, fresh cuts, sausages, and pâtés. The menu changes fortnightly, but platters of house-made charcuterie and fresh oysters are always available.
A spare, albeit highly innovative, restaurant on a nondescript block of Piedmont Avenue (“across the street from Blockbuster,” notes the restaurant’s website).
Known for its handcrafted cocktails and New American cuisine, this lively restaurant is housed in the former Oakland Floral Depot, a blue-and-silver Art Deco building constructed in 1931.
David Kinch has one of the great creative minds in American cooking, and for the past three years he’s had vegetables as fresh as his ideas. He doesn’t own Love Apple Farm, in the Santa Cruz Mountains, but controls its production from seed to harvest.
Weekend mornings, locals queue up outside this diner-like restaurant, where biscuits and glazed ribs are considered standard brunch fare.