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Founded by chefs Andrew Greene & Duncan Kwitkor, Abstract Table is a dinner series that offers conscious fine dining without boundaries or pretention. The multi-course tasting menu combines Japanese influences with unexpected global flavors. Abstract Table encompasses Greene & Kwitkor's philosophy of stepping outside of fine dining norms. The sumptuous yet affordable menus are served in a simple, laid-back setting and feature inventive, playful, colorful fare with an emphasis on fresh fish.

 
 

FOREST FLOOR

The most distinctive element of a forest whether it be on land or sea is its floor.

Our concept for Forest Floor brings, is a celebration of our bountiful yet vulnerable forests of both land and sea and all of their wonderful abudance.

 

Seven Course Menu

SEA:

MIXED SEAWEEDS, ICE PLANT, COASTAL FLOWERS, SMOKED MUSSEL VINAIGRETTE

mONKFISH BISQUE, SEA URCHIN, WASABI GREENS, NORI DUST

SCALLOP, OCOTPUS “CHORIZO”, SEA GRAPES, CHARRED FENNEL PUREE

LAND:

BASIL FED SNAILS, FERMENTED RAMPS, WILD MUSHROOMS

DEVILS GULCH RANCH QUAIL, CELERY ROOT, MAPLE COTTON CANDY, PINE NUT BUTTER

MILLBROOK VENISON, SMOKED SUNCHOKE, BURNT ALLIUM, WILD BERRIES, HEIRLOOM APPLE JAM

HAZELNUT SABLE BRETON, ROASTED FALL FRUIT, GRAINS OF PARADISE MOUSSE, BAY LEAF ICE CREAM

 

Seven courses for $85

 

 

Five Course Menu

SEA:

MIXED SEAWEEDS, ICE PLANT, COASTAL FLOWERS, SMOKED MUSSEL VINAIGRETTE

mONKFISH BISQUE, SEA URCHIN, WASABI GREENS, NORI DUST

LAND:

BASIL FED SNAILS, FERMENTED RAMPS, WILD MUSHROOMS

DEVILS GULCH RANCH QUAIL, CELERY ROOT, MAPLE COTTON CANDY, PINE NUT BUTTER

HAZELNUT SABLE BRETON, ROASTED FALL FRUIT, GRAINS OF PARADISE MOUSSE, BAY LEAF ICE CREAM

 

Five courses for $65

 
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This isn’t even the snow part, which begins as a light dusting of purple sweet-potato on some soba noodles in the third course and moves into the only properly abstract dish on the slate. That would be a wine-dark puff of pigment on a bit of goose, quince gelee, and some kohlrabi demi-glace, like something from the Saatchi Collection — except it has an almost Saison-esque intensity, as if it were distilled into itself three times.
— SF Weekly
Without the pressure of appealing to diners throughout the week, chefs Andrew Greene and Duncan Kwitkor are able to combine their fine art and culinary backgrounds to produce true works of epicurean art. That manifests as vibrantly colored dishes—served as a dining exhibition—currently inspired by the intersection of Norwegian and Japanese cooking
— Diablo Magazine
Just as daring as Abstract Table’s defiant unfanciness is its fare. Consider — from the autumn menu — beef cheek with edamame purée, tamari onion, and sake glaze. Or ocean trout with arugula nage, pickled grilled cucumber, and coconut.
— Oakland Magazine
 
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Location

2123 Franklin Street
Oakland, CA 94612

Hours

Friday & Saturday
6pm & 8:30pm Seatings

Contact

(415) 754-9845
andrew@abstracttable.com

For press inquiries:

andrew@abstracttable.com

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