From the restaurant's website:
"Our goal is to be the best neighborhood restaurant in Oakland. Our menu inspiration comes from the brasseries of France and Belgium. In fact, we've taken to calling our style of cuisine 'California Brasserie,' which basically means that we've taken traditional French and Belgian brasserie dishes such as oysters, mussels, frites, sausages and cured meats, and put them together in a way that reflects the culinary sensibilities of the Bay Area."
Full bar. Serving lunch Mon–Fri, dinner and late-night nightly. Sun brunch 10:30 am–2:30 pm.
"With everything else going on at Luka's — pool, pinball, DJs, dancing, art openings, 16 beers on tap at the full bar — it seems astonishing that the happening spot (which took the place of an aging Hofbrau) should also have a happening kitchen, but it does. Serious sandwiches (flank steak, apricot-braised pork, a thick burger) and salads rule at lunch; dinner is even more serious, featuring such dishes as grilled rib-eye, choucroute garnie, braised lamb shank, and cioppino."
— SF Weekly
From the restaurant's website:
"Our goal is to be the best neighborhood restaurant in Oakland. Our menu inspiration comes from the brasseries of France and Belgium. In fact, we've taken to calling our style of cuisine 'California Brasserie,' which basically means that we've taken traditional French and Belgian brasserie dishes such as oysters, mussels, frites, sausages and cured meats, and put them together in a way that reflects the culinary sensibilities of the Bay Area."
Full bar. Serving lunch Mon–Fri, dinner and late-night nightly. Sun brunch 10:30 am–2:30 pm.
"With everything else going on at Luka's — pool, pinball, DJs, dancing, art openings, 16 beers on tap at the full bar — it seems astonishing that the happening spot (which took the place of an aging Hofbrau) should also have a happening kitchen, but it does. Serious sandwiches (flank steak, apricot-braised pork, a thick burger) and salads rule at lunch; dinner is even more serious, featuring such dishes as grilled rib-eye, choucroute garnie, braised lamb shank, and cioppino."
— SF Weekly