It’s the perfect time to venture to Oakland, a city known and critically acclaimed for its diverse culinary scene and award-winning chefs and restaurants. Oakland Restaurant Week is coming to The Town, offering 10 days of exclusive menus, special deals, and unique dining experiences. With over 120+ participating restaurants, it will be an opportunity to explore Michelin-recognized destinations, neighborhood favorites, and emerging culinary spots.
Did you know Oakland was recently crowned the #1 Best Food City in the U.S. by Condé Nast Traveler readers? It is renowned for bold flavors and unique dining experiences. The city is home to 24 Michelin Guide-rated restaurants, including Bombera, Parche, Jo’s Modern Thai, Millennium, Taqueria El Paisa, MAMA Oakland, Mägo, Burdell, and more. Savor the flavors of James Beard-nominated Wahpepah’s Kitchen, experience the creativity of recent Chopped Champion Chef Kasem Saengsawang at Thai Farmhouse, or indulge in Bon Appétit’s Best New Restaurant, Popoca.
Whether you’re enjoying a tasting menu, a beloved neighborhood favorite, or a new take on global flavors, each dish reflects Oakland’s diverse culinary landscape. Start planning your Oakland Restaurant Week experience today to discover flavors that surprise, inspire, and leave you hungry for more.
Here are some ideas:
Burdell
4640 Telegraph Avenue, Oakland
https://www.burdelloakland.com/
Burdell serves up award-winning soul-food in Oakland’s bustling Temescal District. Recently crowned the 2024 Restaurant of the Year by Food & Wine magazine, Burdell is a must try that takes pride in offering a nostalgic and familial dining experience. Recipes passed down through generations inspired the menu, created by Chef-Owner Geoff Davis. It features hearty and flavorful dishes prepared with the freshest ingredients.
There are comforting classics as well as innovative creations that incorporate modern culinary techniques, like a cornmeal waffle with chicken liver mousse, or the Carolina gold rice grits. Other dishes highlight seasonal ingredients like roasted sunchokes and hedgehog mushrooms, or use the best of meat cuts like the tender and savory beef cheek pot roast. Burdell’s menu is always evolving to keep things exciting, with the comforting deliciousness we all love.
Whether you’re in the mood for dinner, dessert, drinks, or a leisurely brunch, Burdell satisfies. And don’t miss the amazing brown sugar cookies paired with a glass of milk!
Jaji
422 24th Street Oakland
https://www.jajioak.com/
Jaji, the debut Afghan concept from Sophia Akbar and Paul Iglesias (Parche), is a celebration of Afghan culture, reimagined for today’s world. The restaurant pays tribute to Akbar’s Pashtun heritage and her grandfather’s last name, honoring the resilience and stories of the Afghan-American experience.
The menu reflects this journey, blending ancestral flavors with influences from the Afghan diaspora. With a food and beverage program designed to spark discovery, Jaji is redefining Afghan cuisine for the modern palate.
Starters include bolani triangles with roasted winter squash and crispy leeks; and ducktu, a confit duck dumpling in a miso-ginger consommé. The kabob selection showcases premium ingredients, from Wagyu steak skewers with pomegranate-ginger syrup to Chapli Wagyu beef served with sumac naan. For heartier dishes, the Noshaq lamb shank is a standout, served with garbanzo-dill sticky rice, while the whole McFarland trout shines with jalebi and sour orange-saffron rice.
Desserts maintain creativity, such as saffron ice cream with sticky rice and coconut milk; and a green cardamom Basque cheesecake wrapped in a banana leaf. Yum! They also have a thoughtfully curated bar program weaving Afghan spices and ingredients into inventive drinks and an international wine and beer menu.
Akbar and Iglesias previously brought contemporary Colombian flavors to Oakland with their restaurant Parche. Now, with Jaji, Akbar brings her own heritage to the forefront, creating a welcoming space where Afghan traditions are honored and shared through food. At Jaji, the past meets the present, and every meal tells a story.
The Cook and Her Farmer
510 9th Street, Oakland
https://www.thecookandherfarmer.com/
The Cook and Her Farmer is a charming restaurant that celebrates California’s bounty. It is a café, oyster, and wine bar serving coastal-inspired cuisine with a touch of Southern influence in a casual market setting. The name is derived from its origin story. The Chef is Romney Steele and the Farmer is her husband, Steven Day.
The couple spent a year in Marshall, CA, working on a community oyster farm, where they learned everything from seeding to cultivation. This experience sparked a collaboration that led them to mentoring Oakland youth and eventually opening their restaurant at the historic Swan’s Market in Old Oakland.
At The Cook and Her Farmer, expect seasonal freshness! Steele and Day work closely with local organic farms to source fresh produce, dairy, meat, and seafood, crafting a seasonal menu that highlights the region’s best ingredients. Their thoughtfully curated wine list features natural wines from both California and Europe. I personally can’t wait to visit for Saturday brunch and relax in their garden!
The Cook and Her Farmer, Jaji, Burdell, and Barbayani are just a few of the many amazing culinary experiences waiting for you in Los Altos and Oakland. So get ready to embark on a delicious journey and discover new award-winning flavors.
For Oakland Restaurant Week, each restaurant will offer a special menu, deal, or exclusive experience, with prix fixe menus available at six price tiers:
lunch: $15, $25, $35
dinner: $35, $45, $65.
This is your chance to try unique menus, one-of-a-kind food experiences, and exciting activations that celebrate Oakland’s culture, creativity, and global flavors. Don’t miss out on this incredible 10-day feast in one of America’s top food cities!
Learn more and start planning your Oakland Restaurant Week experience:
https://shorturl.at/36ZFU
Beth Schnitzer is the Co-Founder and President of Spritz, https://spritzsf.com/
Bay Times Dines
Published on March 13, 2025
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