Back in April, I mentioned the upcoming HOPSCOTCH in Uptown Oakland from chef Kyle Itani and co-owner Jenny Schwartz. It’s going to open this Friday June 15th (and the burger is supposedly outstanding). To recap, it’s a Japanese-inspired American bistro opening in the former Chef Edwards Bar-B-Que spot.
Here’s the just-released menu.
Start Chips and Dip: duck fat potato chips, yuzu aioli Little Green Salad: Little Gems, tomatoes, sea beans, cucumber, tarragon croutons Heirloom Tomatoes: marinated in dashi, pickled king trumpet mushrooms, tatsoi Beer-Steamed Clams: savory clams, lamb, duck fat potato chips Oyster on the Half Shell: daily oyster, Schramsberg mignonettes Yonsei Oyster: sea urchin, salmon roe, citrus soy Duck on Toast: foie gras mousse, shiitake duxelles
Main Sweet Potato Gnocchi: king trumpet, hen of the woods, and shiitake mushrooms; sage crème frâiche Corvina Sea Bass: pea shoots, salt cod-stuffed squash blossom, cedar-aged miso Roasted Chicken Loin: ginger stuffed, kabocha squash risotto, treviso Three Little Pigs: braised belly, prosciutto meatball, ham hock kale, apple-celery root mash, black garlic Uptown Burger: Black Angus chuck, pickled onions, sesame miso aioli, Kennebec chips First Base Burger: Black Angus chuck, griddled beef tongue, pickled onions, sesame miso aioli, Kennebec chips
There will also be craft beer, wine, and small-batch spirits, particularly Scotch. Cocktails include the Domino, made with Scotch, amaro, blackberry, jalapeño, and lemon, served up. The 40-seat space has a midcentury American diner look, with a Carrara marble bar (with 10 seats) and a cork checkerboard floor. Hopscotch will be open for dinner Tue-Sun. Reservations can be made via email or by phone. 1915 San Pablo Ave. at William, Oakland, 510-788-6217.
The dining room and bar. Photo from Hopscotch.
