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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.

 
 

ATOLLS

Atoll (at•oll) – a ring-shaped coral reef that encircles a lagoon partially or completely. The coral of an atoll often sits above extinct volcanos or seamounts which have since eroded. Atolls only survive if the erosion process is slow; otherwise they are swallowed by the sea.The fragility of each atoll is what compels us to want to share this menu with you. As lovers of the ocean, and its inhabitants, the Atolls menu builds awareness about the conditions of our waters.

 

The concept of Atolls allows us to leave winter behind and escape to the tropics through a culinary exploration of atolls found all over the globe. This menu is focused on all things that live in and around atolls – from starfruit, to octopus, to goats. The menu evokes bold and vibrant colors, spices, and textures on both the palate and plate.

 


 
 

Seven Course Menu

OYSTER, SCALLOP, SQUID, LEEK, CITRUS, STARFRUIT

sHRIMP AND SCALLOP DUMPLING, SEAWEED CAVIAR, AVOCADO POWDER, DASHI

SEA BEAN, GUAVA, PINEAPPLE, BLACK SESAME WAFER, CHIL-YUZU VINAIGRETTE

ASHEN OCTOPUS, CHICHARON, PASSION FRUIT, COCONUT PEARLS, OCTOPUS JUS

WILD BOAR BELLY, MANGO-NECTAR POACHED CARROT, JACKFRUIT KIMCHI, PLANTAIN PUREE

BRAISED GOAT, PIGEON PEAS, BABY GREENS, KABOCHA CURRY, SMOKED CHILI

HAWAIIAN CINNAMON BUCKWHEAT CAKE, WHITE CHOCOLATE-LIME MOUSSE, FINGER LIME, CHILI SESAME SAND

 

Seven courses for $70.

 

 

Five Course Menu

OYSTER, SCALLOP, SQUID, LEEK, CITRUS, STARFRUIT

sHRIMP AND SCALLOP DUMPLING, SEAWEED CAVIAR, AVOCADO POWDER, DASHI

SEA BEAN, GUAVA, PINEAPPLE, BLACK SESAME WAFER, CHIL-YUZU VINAIGRETTE

BRAISED GOAT, PIGEON PEAS, BABY GREENS, KABOCHA CURRY, SMOKED CHILI

HAWAIIAN CINNAMON BUCKWHEAT CAKE, WHITE CHOCOLATE-LIME MOUSSE, FINGER LIME, CHILI SESAME SAND

 

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

For press inquiries:

diana@ellipsespr.com

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