CLOVE & HOOF, the whole animal-focused butcher shop and restaurant we mentioned in April, has now opened in Oakland. The project comes from Analiesa Gosnell (previously a butcher at Cafe Rouge) and chef John Blevins (previously at Gather and Lalime’s) and is all about whole animal meats that are butchered in-house. Each day, they’ll offer a lunch menu, highlighting offal and unusual cuts of meat, mostly in sandwich form. Look for a burger, of course, plus meatballs, sausages, and fried chicken. You can also purchase cuts of meat and prepared products from their butcher case, including turkeys and dry-aged beef roasts. Hours are Wed-Sun 11am-7pm. 4001 Broadway at 40th St., Oakland, 510-547-1446.
In Albany, Jon Guhl of Little Star and Ryan Murff of Northbrae Bottle Shop have opened BOSS, a burger joint on Solano. They’re slinging patties made with Five Dot Ranch beef ground daily in-house. Patties are smaller, but available as doubles for those with a beefy appetite. They’ve also got a fried chicken sandwich, a vegetarian patty, and milk shakes; here’s the full menu. Of note: all of their frying is done in beef tallow, so be aware for vegetarian types. 1187 Solano Ave. at Cornell, Albany, 510-526-2677.
Moving away from the meat-centric offerings, let’s talk about Veg 388, a pop-up from chef Kevin Schruder at his Oakland restaurant KITCHEN 388. It’s happening Tue-Thu from 6pm-9pm, Eater reports. The menu has lots of options that will make vegans and gluten-free diners happy, too, like a wild fennel and scallion fried rice cake with Brussels sprouts, maitake mushrooms, mashed potatoes, and black garlic gravy; check out the menu here. 388 Grand Ave. at Staten, 510-893-3005.
The chop salad at Veg 388. Photo from Facebook.