Oyster, scallop, squid, leek, citrus, starfruit (Cred. Dana Plucinski) (3).jpg
 

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.

 
 

THOROUGH FARE

a road or path forming a route between two places.

Our concept for Thorough Fare brings (old and new concepts together), gives credence to the confluences we literally find in the main thorough fares through our cities and the transcendental ones we find together searching for the destination just out of reach.

 

Seven Course Menu

Hamachi, heirloom tomato, pineapple, lime popsicle

TIGER PRAWN TAMALE, GOLDEN MOLE BISQUE, HILDA’S SALSA

WAGYU BRISKET, BEEF BROTH, THAI CHILI, MICRO SALAD, YUZU KOSHO VINAIGRETTE

onigiri: boquerones, kalamata olive, golden raisin, unagi sauce

kebabs: ocean trout, summer squaSH, TOGARASHI LEBNEH

LAMB, GRAFFITIT EGGPLANT, HARISSA

BEEF RIB, BABY CORN ELOTE, PICKLED STONE FRUIT

GRILLED MOCHI BUTTER CAKE, CHERRY ICE CREAM, SWEET SOY GLAZE AND GRANITA

 

Seven courses for $85

 

 

Five Course Menu

Hamachi, heirloom tomato, pineapple, lime popsicle

TIGER PRAWN TAMALE, GOLDEN MOLE BISQUE, HILDA’S SALSA

WAGYU BRISKET, BEEF BROTH, THAI CHILI, MICRO SALAD, YUZU KOSHO VINAIGRETTE

kebabs: ocean trout, summer squaSH, TOGARASHI LEBNEH

LAMB, GRAFFITIT EGGPLANT, HARISSA

GRILLED MOCHI BUTTER CAKE, CHERRY ICE CREAM, SWEET SOY GLAZE AND GRANITA

 

Five courses for $65

 
171717.jpg
 
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
 
171717.jpg
 

Location

2123 Franklin Street
Oakland, CA 94612

Hours

Friday & Saturday
6pm & 8:30pm Seatings

Contact

(415) 754-9845
andrew@abstracttable.com

For press inquiries:

diana@ellipsespr.com

Make a Reservation