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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.

 
 

Blizzards —

The concept of blizzards can be looked at as a culinary journey from the northern most region of Japan encompassing their traditional cuisines and methods, only to then take the diner to the Scandinavian freeze of Northern Europe with an emphasis on foraged ingredients as well as the seemingly spontaneous use of said ingredients seen in new modern Scandinavian cooking. Within this framework, many concepts of what a blizzard can be are explored.

A blizzard is created in nature when converging cold and moisture combine to climactic effect. We believe this is what you experience through the combination of these two cultures and their culinary influences.

 
 

Seven Course Menu

Mussels, bacon dashi, charred citrus, mushroom veil

Chicories, sweet pickled beets, rice cracker brittle, jidori egg bottarga, pink peppercorn dressing

Soba, nori brown butter, ikura, sweet potato snow

Ember-roasted heirloom carrot, rutabaga, whipped buttermilk, apple syrup

Hay-smoked albacore, blood sausage, brassicas, honey glass

Goose, wild mushroom, quince gelee, kohlrabi demi-glacé, blackberry powder

Birch-smoked chocolate whisky profiterole, candy cap ice cream snow, cocoa nib crumble, candy cap creme anglaise

 

Seven courses for $70.

 

 

Five Course Menu

Mussels, bacon dashi, charred citrus, mushroom veil

Chicories, sweet pickled beets, rice cracker brittle, jidori egg bottarga, pink peppercorn dressing

Ember-roasted heirloom carrot, rutabaga, whipped buttermilk, apple syrup

Hay-smoked albacore, blood sausage, brassicas, honey glass

Birch-smoked chocolate whisky profiterole, candy cap ice cream snow, cocoa nib crumble, candy cap creme anglaise

 

Five courses for $50.

 
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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

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