The airy Fourth Street tasting room is bringing in some of the hottest new food vendors around.
pop-up
Ok’s Deli crafts Asian American sandwiches that won’t be pigeonholed
Chef Albert Ok is known for his chef-driven sandwiches with Asian flavors — just don’t call them Asian fusion.
Sushi Salon packs the premium omakase experience in a takeout box
Until they open their own brick-and-mortar in Oakland, Joji Nonaka and Anna Osawa’s Sushi Salon is a takeout-only pop-up at Fish & Bird in Berkeley.
A chef’s memories of growing up in Oakland inform the flavors, menu at Serene pop-up restaurant
Jonathan De La Torre’s prix-fixe pop-up at Hidden Café in Berkeley focuses on North African flavors from his childhood retold through a California fine-dining lens.
Popoca brings chef Anthony Salguero’s California-Salvadoran vision to light
The chef’s hearty and uncommon Salvadoran fare awaits diners at Classic Cars West beer garden in Uptown Oakland.
The heat is on: World Famous HotBoys introduces a spicy, celebrated Tennessee specialty to Oakland
This California-style version of Nashville hot chicken comes in five degrees of spice: mild, medium, hot, hot hot, and hella hot.
A little bit Saul’s Deli, a little bit ‘Top Chef,’ Tu David Phu’s new twist on the Vietnamese sandwich
BanhMi-Ni, a new lunchtime weekday pop-up at Copper Spoon Kitchen & Cocktails in Oakland offers the chef’s creative take on banh mi, including one that’s an ode to chef Phu’s days at Saul’s, filled with pastrami.
Try yakitori, empanadas, Vietnamese street food at The Crown’s new Saturday brunch series
The Uptown coffee hub hosts one local pop-up a week from a rotating line-up of chefs.
West Oakland’s Soba Ichi hosts artisan food pop-ups through October
This summer, the popular dining destination has been sharing its space with local food pop-ups. This Saturday, it will take part in the Fourth Annual West Oakland Artisans Festival, with 11 food vendors, music and more.
Okkon, Oakland’s family-run okonomiyaki pop-up, gets the props it deserves
Chef Satoshi Kamimae’s recipe for the Japanese savory snack speaks to his mother’s insistence on using quality, scratch-made ingredients.