Oakland Chop Bar » Oakland Chop Bar | Jack London Square Eatery

Pig Poster, Salmon Season

Lev — Mon, 14 May 2012 02:14:46 +0000

Local King salmon season has started and its the best in years. Fish are large, firm fleshed and delicious. We’re serving ours with asparagus, baby carrots, and pea shoot salsa verde.
I’m having a bit of trouble getting this pig poster image to fit, but you get the idea. This weekend’s pig roast should be a good one..

May Pig Roast, Catering

Lev — Mon, 30 Apr 2012 19:41:35 +0000

Our May pig roast at Linden St. should be a doozy. Its on Sunday May 20th, with Dynamic providing the music. We’ll be giving away some copies of the latest poster too.

Chop Bar is ramping up our catering arm. We are available for private pig roasts, weddings, office lunches and conferences, anywhere good food is needed. Email us at:

info@oaklandchopbar.com

Happy Spring, see you at Chop.

Porky New Breakfast, New Sandwich, Rock Wall Event

Lev — Mon, 23 Apr 2012 21:19:25 +0000

We’ve got a couple new items on our weekday breakfast menu- Marin Sun Pork Chop and Eggs, and Chile Verde and Eggs. On our lunch menu, we have a new sandwich – griddled garlic and herb marinated Marin Sun pork leg, Fiscalini cheddar, night pickle remoulade( night pickles are our house pickled baby carrots, green beans, and radishes), arugula, and tomato, on griddled Firebrand wheat bread. This is our first sandwich to feature Firebrand. Their wheat bread, which is leavened by their own mother, is amazingly tangy and flavorful. Its baked right here in Oakland too.

This Saturday, please join us at Rock Wall winery in Alameda, where we will be cooking up tacos for 1000 or so of our closest friends at Rock Wall’s annual open house and tasting. Tickets are $35.

Eye On The Bay, Remodel, New Smoky Treats

Lev — Sun, 25 Mar 2012 21:24:01 +0000

Lots of stuff happening since my last post. We’re going to be on an upcoming edition of Eye On The Bay, thanks to our good friend Tanya Holland. Chris and I will be trading witticisms on the air with Tanya and our close personal friends Thuy Vu and Liam Mayclem. They will also be at our April 15th pig roast at Linden St.

Our newly remodeled dining room and bathroom look pretty nice. All the tile, paint, acoustical ceiling(less noise), and plumbing were completed in just two days- pretty amazing. Photos to follow.

Lastly, we are expanding our charcuterie program. Our new prep kitchen in Berkeley, where we are doing our whole animal butchery, our sauerkraut, and other big projects, has a smoker! Some items we’ll be folding into the menu starting this week are our own pate maison, smoked pork belly, trotter terrine, tasso, and breakfast ham.

Two Mile Wine List

Lev — Mon, 27 Feb 2012 20:11:26 +0000

Keep an eye out for our new Two Mile wine list. It’s a separate list of bottle selections from wineries within two miles of Chop Bar. Coming soon…

Sau And Brau at Drake’s Brewery

Lev — Mon, 06 Feb 2012 20:32:50 +0000

It’s time for the “Sau and Brau” barrel tasting event at Drake’s again. We did this event last year- it was great. 22 taps, barrel aged beers that aren’t available commercially, and a whole lot of pig. Its all happening at 6 p.m.,Wednesday the 15th at Drake’s tasting room, 1933 Davis St., San Leandro, 94577. Tickets are $45. Click the link for more info.

www.drinkdrakes.com/

The Barbecue Place You’ve Been Waiting For

Lev — Wed, 01 Feb 2012 23:55:43 +0000

I don’t usually use this space to plug other restaurants, but I went by B-Side Barbecue today and it blew my mind. If you haven’t heard, it’s the new barbecue place from Tonya Holland of Brown Sugar Kitchen. First, the space, which was done by Jeffrey Ruiz (he did our interior too), looks great. Polished concrete floor, lots of rustic wood and old pictures of African-American cowboys. Then the food. The ribs and brisket were smoky and fork tender, the cornbread light and crumbly, the mac and cheese smooth and creamy. There is a short but well curated list of wines and microbrews. It’s on San Pablo at 33rd, go check it out.

Restaurant Week- Let The Games Begin!

Lev — Fri, 20 Jan 2012 23:27:04 +0000

Hey, Folks, Restaurant Week starts tonight! Man, what a deal! Soup or salad, meatloaf or pork confit, apple blackberry crisp or Mexican chocolate pot de creme, bottomless wine, all for thirty bucks! Sheesh! Come on down!

Great Meat From Marin Sun Farms, Great Shellfish From Two By Sea

Lev — Mon, 09 Jan 2012 19:17:46 +0000

We are pleased to announce our new affiliation with Marin Sun Farms.From now on, all fresh pork,lamb, and oxtails will be from them. Pork is delivered by the split hog and lamb is delivered whole and broken down here at the restaurant. This enables us to serve a wide variety of cuts while keeping the prices in our range. For example, a lamb delivered on a Tuesday will show up on that weeks’ menu as Lamb Burger with Cumin Aioli,Pappardelle with Lamb Bolognese, Braised Lamb Shoulder, Seared Lamb Loin, and Roasted Leg of Lamb. Prices range from $14 for the lamb burger to $22 for the loin. We’re pretty excited to be able to offer top quality, local, pasture raised, 100% natural meat at such affordable prices.
We’re also pleased to be working with a new seafood company called Two By Sea. Two By Sea buy all their product directly from the boat or farm. When we buy crab from them, the name of the captain is on the invoice. Our mussels and oysters are now coming from a farm in Tomales called Cove, and they are fantastic.

New Oatmeal, Fists of Flour, Malvasia

Lev — Mon, 12 Dec 2011 23:07:20 +0000

We have a great new product on our breakfast menu- From The Fields’ Vanilla Oatmeal. Betsy Fields crafts her oatmeals, granolas, and mueslis from grains sourced directly from local farmers. Come give it a try.

Our Birichino Malvasia, a beautifully floral but dry white wine, made the Chronicle’s top 100 wines of the year.

Tonight, we have Fists of Flour Pizza in the house, back for an encore. James will have his mobile pizza oven fired up on the sidewalk outside, while we provide the drinks and shelter. Our regular menu will also be available.