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OAKLAND
Food and Drink |
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Seoul Food
Korean cuisine offers a different twist on Asian flavors. In addition to rice, noodles, meats and tofu, Korean meals can involve as many as a dozen different ban chan side dishes. The menu at Ohgane Korean BBQ is based on
recipes that date back to the 17th century Chosun Dynasty. At Sahn Maru Korean BBQ, waitstaff wear traditional garb as they serve chili-pepper kimchi tofu stew and savory pork. At Ko Ryo Wooden Charcoal BBQ House, meats are cooked on a grill at your table. Look for bulgogi (short ribs), naengmyun (cold wheat noodles), dol sot bibimbap
(hot pot rice), and duk mandu guk (dumpling soup with rice cakes). Hahn's Hibachi is a favorite at Jack London Square, perfect for pre-movie dinners. Try new dishes at the first annual Korea Town-Northgate Festival on Sept. 19.
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Hometown Brews
Oakland is brewing a bevy of great beers. At Pacific Coast Brewing Company, Don Gortemiller starts with a pale malt extract as a base for his beers. The flavor of some of the specialty beers is further enhanced by dryhopping and by the addition of oak chips. Brands include Gray Whale Ale and Orca Porter, as well as Triple, a high gravity ale fermented with a special Belgian ale yeast. Linden Street Brewers uses methods that originated in the Bay Area during the Gold Rush days. Naturally carbonated and unfiltered, their beers burst on the palate with a fresh-from-the-tank flavor and crispness. Burning Oak Black Lager and Urban Peoples' Common Lager are two popular brands. Find out more about Linden Street at GravityBrewTV. Thirsty? Oakland bars known for their great selection of local and imported specialty beers include Pacific Coast, The Trappist, Cato's Ale House and Barclay's. |
Best of Oakland: Lunch Downtown
 With people watching, a jaw-dropping organic boxed lunch, and one of the best cups of coffee this side of the Bay, Awaken Cafe is a midday treat. Axtlan Taqueria and Deli is a favorite spot for Mexican comfort food. Dishes like burritos and quesadillas are treated with a flavorful blend of spices. Don't leave without trying one of their imported Mexican candies or a fresh-squeezed juice. Breakroom Cafe is the kind of place people are very excited to discover, and once they do it becomes a regular affair. Order fresh, made-to-order sandwiches like sharp cheddar and apple, spicy meatball subs, or grilled veggie wraps.
- Serena Bartlett, writer and author of the GrassRoutes Guidebook Series. |
Sidebar's Twice-Baked Goat Cheese Souffle
 This souffle from Mark Drazek of Sidebar in Oakland is baked in individual ramekins, then cooled, removed, then baked again right before serving, making it a great choice for entertaining. Serve it alone or surrounded by lightly dressed greens such as arugula. It is served with an apple, celery and fennel salad dressed with an apple cider vinaigrette.
Ingredients
3 tablespoons butter + butter for coating ramekins
1 cup dry breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese
3 egg yolks
Salt and pepper to taste
1 cup egg whites (about 7 large)
INSTRUCTIONS: Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.
Serves 8
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Oakland Events
Check out the latest festivals, markets and culinary happenings at the OCVB's new and improved Calendar of Events.
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Neighborhood Maps
The OCVB's interactive
Neighborhood Maps let you explore the streets, helping find cafes and restaurants near other businesses.
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Oakland Recipes
Find inspiration for dinner tonight at Oaklandcvb.com's new Recipes section. You'll find favorites from local restaurants, cafes and bars. |
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