White wine-steamed black mussels with shallots, guajillo salsa and grilled herb flat bread ($19). Photo: Emilie Raguso White wine-steamed black mussels with shallots, guajillo salsa and grilled herb flat bread ($19). Photo: Emilie Raguso
Executive chef and co-owner Munther Massarweh serves up a Latin-inspired meat-focused menu made with seasonal ingredients that are “often” locally sourced, sustainable and organic. The location previously housed Water Lounge and Raw Bar. See the dinner menu here. Weekend brunch items, from $14-$16, include huevos rancheros; pan dulce (stuffed French toast with jalapeño sweet cream); and salmon Florentine. The beverage menu includes an international wine list with more than 71 vintages, about 18 of which are available by the glass. A range of cocktails are a specialty of the house, and at least 20 types of bourbon are poured.
Find Bourbon & Beef at 5634 College Ave. in Oakland. The restaurant opened in August, and Nosh was invited for a complimentary meal for two to try it out. If you’ve tried the spots we feature, please let us know about your experience in the comments below. (Photographs by Emilie Raguso.)
Earth tones and wood accents appear throughout, with butcher block-topped tables and bar, reclaimed oak and cherry wood floor slats, and hand-cut oak wood wall murals, among other features. A community table up front offers room for larger groups.Giant Tasmanian prawns, assorted crustaceans, chicken, chorizo and saffron rice make up Chef Munther’s seafood paella ($30). Giant Tasmanian prawns, assorted crustaceans, chicken, chorizo and saffron rice make up Chef Munther’s seafood paella ($30).Top left: Lobster bisque with corn flan, lime cream and caviar ($13). Top right and below: Crispy kobe pork belly (Snake River Farms) with jicama slaw and house-made tortillas ($15).The lively bar at Bourbon & Beef, complete with a flat-screen television and back-lighted shelves of liquor bottles.Mussels come to the table on a dramatic steaming platter.Grilled rib eye steak with roasted shishito peppers, mixed field potatoes and spring onion topped with chimichurri sauce and shallot bourbon demi-glaze ($39).On the right: Dulce de leche and Marcona almond s’mores sundae with spiced Latin chocolate hot fudge and fresh whipped cream ($8). On the left: Creme brulée-style bourbon and bing cherry rice pudding with fresh strawberries ($8). On the right: Dulce de leche and Marcona almond s’mores sundae with spiced Latin chocolate hot fudge and fresh whipped cream ($8). On the left: Creme brulée-style bourbon and bing cherry rice pudding with fresh strawberries ($8).
Emilie Raguso (former senior editor, news) joined Berkeleyside in 2012 and covered politics, public safety and development until her departure in 2022. In 2017, Emilie was named Journalist of the Year...
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