• Warning: include() [function.include]: Unable to allocate memory for pool. in include() (line 589 of /data/timeinc/content/prod/travelandleisure/runtime/settings.php).
  • Warning: include() [function.include]: Unable to allocate memory for pool. in include() (line 597 of /data/timeinc/content/prod/travelandleisure/runtime/settings.php).
  • Warning: require_once() [function.require-once]: Unable to allocate memory for pool. in _drupal_bootstrap_page_cache() (line 2385 of /data/timeinc/content/prod/travelandleisure/deploy/includes/bootstrap.inc).
  • Warning: require_once() [function.require-once]: Unable to allocate memory for pool. in _drupal_bootstrap_page_cache() (line 2387 of /data/timeinc/content/prod/travelandleisure/deploy/includes/bootstrap.inc).
  • Warning: require_once() [function.require-once]: Unable to allocate memory for pool. in require_once() (line 3 of /data/timeinc/content/prod/travelandleisure/deploy/sites/all/modules/contrib/memcache/memcache.inc).

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

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

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

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

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

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

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

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

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

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.

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.

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

The heritage hardware store sign still hangs beside this 83-seat pizzeria, where the chef is an alumni from the Chez Panisse kitchen. Worn wooden floors and exposed brick match the restaurant’s simple Italian food.

Designed to resemble a traditional Italian trattoria, Marzano is housed in a white-stucco building with a terracotta-tile roof. Inside, glass demijohn light fixtures hang from exposed wooden beams, and an ebonized bar runs almost the entire length of the room.