Chefs Duncan Kwitkor and Andrew Greene — Abstract Table, offering up a 5 and 7 course tasting menu Friday and Saturday nights at Gastropig.
Last night my wife and I had a chance to dine at the opening of a new pop up style 7 course tasting menu called Abstract Table, currently being offered as permanent Friday and Saturday night dinner service at the Gastropig in Oakland’s Uptown District. The menu is prepared by chefs/artists/friends Andrew Greene and Duncan Kwitkorand (formerly of Duchess in Oakland’s Rockridge District). The duo’s initial tasting menu features many unique and interesting flavors put together loosely around a Japanese style with a “Fine Dining on Paper” theme. Courses are served on paper and metal trays.
This is the first dinner series at the Gastropig and Greene and Kwitkorand plan to offer a winter themed tasting menu later this year as well. The tasting menu is modestly priced at $50 for a 5 course tasting and $70 for a 7 course tasting. Wine and sake are offered to accompany the meal or you can bring your own bottle (like we did with the excellent 2000 Peter Michael Les Pavots) and pay corkage.
Of the 7 courses that we tried I think my personal favorites were the ocean trout with wild arugula sage, pickled grilled cucumber and coconut and the dessert panna cotta. My wife enjoyed the bok choy quite a bit and thought it was an interesting and unique approach to a salad. Overall I found every course quite enjoyable and appreciated the artistic orientation and presentation to the food. It is nice to see an interesting tasting menu approach and a new addition to Oakland’s food scene, especially at a fairly reasonable price.
They are currently offering two dinner services, one at 6pm and one at 8:30pm. Reservations are available via Resy.
More from Eater San Francisco here and the San Francisco Chronicle here.
More of my photos from last night’s opening here.
Oh and if you still haven’t had the baconslut egg sandwich at breakfast at Gastropig yet you are missing out!
First course: Japanese mushroom soup, mitsuba, negs oil
Second course: Bok choy, sea bean, pear, hazelnut, yuzu kasha vinaigrette
Intermezzo: Coastlive Farms heirloom tomato, purple yam, miso
Third course: Charcoal beet, oyster mushroom, furikake granola, fish caramel
Fourth course: Ocean trout, wild arugula sage, pickled grilled cucumber, coconut
Fifth course: Beef cheek, turnip, tamari onion, edamame puree, sake glaze
Sixth course: Lamb breast, smoked cauliflower, Japanese eggplant, togarashi honey
Seventh course: Hojicha panna cotta, persimmon, white chocolate tile, pomegranate granita
The excellent 2000 Peter Michael Les Pavots
Dinner service Friday and Saturday evenings at Abstract Table
The post Abstract Table, An Interesting Tasting Menu in Oakland, California first appeared on Thomas Hawk Digital Connection.
