Restaurant Week Edition

Plan Your Restaurant Week Stops

More than two dozen Oakland restaurants will participate in Oakland Restaurant Week, providing diners with several  choices during the ten day event. Head to Jack London Square and dine at Bocanova, Chop Bar, Encuentro Cafe and Wine Bar, Kincaid's, Scott's Seafood or Yoshi's Jazz Club. Near Lake Merritt, participants include Camino, Grand Tavern,Lake Chalet, Lin Jia, Mezze, Sidebar, The Terrace Room and YaYu Ethiopian. In the Uptown neighborhood, get a taste of Flora, Ozumo, Pican and Plum, or head to Old Oakland and try B Restaurant and Bar, Cosecha Cafe, Seison, Tamarindo Antojeria and the Trappist. Head to the hills to Montclair or Park Boulevard to Amba, Bellanico, Marzano, Montclair Bistro and Paragon Restaurant & Bar. Rockridge restaurants include Hudson and I Squared, and Piedmont Avenue's Bay Wolf will also be participating. In West Oakland, try the new B-Side BBQ eatery, or head to Disco Volante, Faz, Level Two at the Oakland Marriott City Center, or Spice Monkey near downtown. Make your reservations online at visitoakland.org/restaurantweek.

A Taste of Restaurant Week Menus

During Oakland Restaurant Week,  diners will have an opportunity to taste items that might not usually be found on the menu. Special combinations provide patrons with great food at a great value. 

Bocanova Restaurant Week Menus:

- Lunch - $20 prix fixe menu -

- Peruvian Black Olives

- Divierte Boca

Primer Prato:

- Dungeness Crab Empanadas

Segundo Prato:

- Garden Lettuce Salad - mustard vinaigrette & gruyere cheese

Prato Principao (choice of one):

- Panko Crusted Chicken Breast - guajillo & peanut sauce
- Veal "Estofado" - olives, raisins & pickled jalapenos
- Mexican Rice - zucchini, peppers & spiced creme fraiche

Doces:
- Fried Vanilla Custard - seasonal fruit, coconut sorbet

- Dinner - $30 prix fixe menu -

Starters:

- Peruvian Black Olives

- Divierte Boca

Primer Prato:
- White Shrimp Ceviche - avocado, cherry tomatoes & habanero

Segundo Prato:
- Celery & Pear Salad - arugula & Midnight Moon goat cheese

Prato Principao (choice of one):
- Achiote Marinated Swordfish - salsa verde
- Grilled Prime Rib Eye - oregano, ancho butter
- Roasted Heirloom Fall Squash - brown butter, maple, oregano

Doces:
- Chocolate Bread Pudding - Mexican chocolate ice cream 

Recreate Restaurant Week participant Montclair Bistro's delectable Crab Cakes at home with this easy recipe.   

Ingredients:

- 2 cups fresh cooked Dungeness crab meat, drained
- 1 egg

- 2 tablespoons of panko bread crumbs

- 4 tablespoons of cream cheese, softened

- 2 tablespoons of celery, minced

- 2 tablespoons of yellow onion, minced

- 2 tablespoons of bell peppers, minced

- 2 tablespoons of parsley, chopped

- 1/2 tsp Tobasco sauce

- 1/2 tsp lemon juice

- 1/2 tsp black pepper

Dredging:

- 1/2 cup of all purpose flour 

- 2 eggs, scrambled

- 1 cup panko

Sauteing:

- 1/2 cup olive oil

Directions:

In a medium bowl, blend the vegetables with cream cheese with a wooden spoon.  Add lemon juice, Tabasco, panko, egg, crab and black pepper and fold gently for one minute or until the mix is evenly distributed.

Form balls, using a one ounce scoop, drop them into the flour first, then dip in egg and coat with panko. Form into small cakes; 1 1/2 inch by 1/2 inch tall. Sautee in olive oil over medium heat for two minutes per side.

The extra mix or uncooked crab cakes may be refrigerated for three days, or frozen for up to two weeks, tightly wrapped.

Enjoy!