Some say San Francisco’s new restaurants are beginning to gravitate toward a common theme (hello, upmarket pub fare), while Oakland’s dining scene is increasingly diverse. Its latest opening is another fresh move: Salsipuedes, a seaside barbecue restaurant in North Oakland, which had a soft opening this week and will host a grand opening by mid-August.
The vibe is decidedly California cool, a tribute to the region’s storied pastime of wasting a Sunday at the beach with friends, eating seafood and drinking good wine. As such, the menu’s flavor profile stretches along the Pacific Rim, from Japan to Northern California, down the Baja peninsula, all created by Marcus Krauss, a chef hailing from the Restaurant at Meadowood, which holds three Michelin stars.
For starters, look for oysters with chorizo, purslane, and lime ice, or crunchy tempura sea beans with Japanese mayo. As you move through the menu, dishes bulk up, like the bean cioppino with Mendocino seaweeds—it uses Rancho Gordo beans tossed into a rich broth with manilla clams, black cod, charred green onion, and both sauteed and rehydrated seaweed for varying textures. “So many shellfish dishes are butter bombs, but this has no butter at all, just the richness of the beans cooked with white wine and veal stock, cut by the freshness of the shellfish and the black cod,” Krauss says.
For dessert, artisanal ice creams from the man behind beloved scoop shop Nieves Cinco de Mayo are on order, with flavors like fresh corn, rose petal, and nopales. The wine list will also honor the coast, with a coastal maritime selection of natural wines from the Pacific, Mediterranean, Adriatic, and Sicilian coasts.