The airy Fourth Street tasting room is bringing in some of the hottest new food vendors around.
pop-up
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
