Ultra-trendy À Côté restaurant in Oakland’s Rockridge district packs in diners seeking Mediterranean-inspired cuisine served small plates-style. There’s nearly always a crowd buzzing outside the restaurant due to its no-reservations policy. But inside, the tables are widely spaced; the lighting is flattering; and the meals are quiet. The term "small plate" is used rather loosely, with substantial portions for each dish on the ever-changing one-page menu. Excellent desserts can range from brown butter waffles with roasted pears, ricotta and honey syrup, to a collection of cheeses. The restaurant’s extensive wine bar is open late.
Full bar. Serving dinner nightly. Late night Fri–Sat.
San Francisco Chronicle: Top 100 Bay Area Restaurants, 2011
"Almost everyone starts out with the utterly addictive french fries, salty and crisp served with a dense aïoli. Plump mussels arrive in a Pernod-spiked broth, followed by an evolving menu of salads, flatbreads and fish like seared sturgeon with purple and orange cauliflower, crispy shallots and capers, and a Meyer lemon beurre blanc."
— Gayot
Ultra-trendy À Côté restaurant in Oakland’s Rockridge district packs in diners seeking Mediterranean-inspired cuisine served small plates-style. There’s nearly always a crowd buzzing outside the restaurant due to its no-reservations policy. But inside, the tables are widely spaced; the lighting is flattering; and the meals are quiet. The term "small plate" is used rather loosely, with substantial portions for each dish on the ever-changing one-page menu. Excellent desserts can range from brown butter waffles with roasted pears, ricotta and honey syrup, to a collection of cheeses. The restaurant’s extensive wine bar is open late.
Full bar. Serving dinner nightly. Late night Fri–Sat.
San Francisco Chronicle: Top 100 Bay Area Restaurants, 2011
"Almost everyone starts out with the utterly addictive french fries, salty and crisp served with a dense aïoli. Plump mussels arrive in a Pernod-spiked broth, followed by an evolving menu of salads, flatbreads and fish like seared sturgeon with purple and orange cauliflower, crispy shallots and capers, and a Meyer lemon beurre blanc."
— Gayot