Expect The Unexpected at Oakland’s Bourbon & Beef
OAKLAND (CBS SF) – When I went to a place called Bourbon & Beef I thought I knew what to expect. I eat red meat and quite honestly, I thought the bourbon was used as a seasoning for the meat.
Located in the Rockridge section of Oakland near the BART station and my frequent haunt with my kids, Cactus Taqueria.
Specializing in Latin American cuisine, Bourbon & Beef opened August 2013 and seats about 40 including a full bar.
I had dinner there with Kim Bardakian, Director of PR and Partnerships at Visit Oakland.
Our server Lauren brought us the beautifully leather bound red menus and then said the Chef said to shut the menus as he had prepared all the courses for us provided we had no food restrictions. We did not have any food restrictions.
Lauren knows her bourbon and likened it to wine. I know neither. But when she asked if I preferred something feminine or masculine, I opined as a lesbian I would take the feminine option. I was given a taste versus the “standard pour” of Lexington bourbon (90 proof, 45% alcohol) because I told her I was an alcohol lightweight.
Ok the food with lots of leftovers: starting with, as Kim described, “not your mother’s brussel sprouts” instead, they were crispy brussels sprouts. Now I love brussels sprouts! Followed by shishito peppers, creamed faro, mushrooms, and seared goat cheese.
The main courses were grilled, seasonal wild catch (I don’t remember the type of fish), center cut pork chop.
For desert, plantain fritters with Mexican chocolate, and hot fudge caramel ice cream.
All the food was delicious and the only way we avoided a delightful food coma is because we tasted all the delicious food and each took home lots of left overs.
I will gladly return. Great bathrooms, too!
Bourbon & Beef
You May Also Be Interested In These Stories
- Quieter Settings Improve Intimate Dining Experience at Oakland’s Oliveto Restaurant
- ‘Home of Chicken and Waffles’ Soul Food At Its Best
- The Foodie Experience at Causwells in San Francisco
- Revamped ‘Fog City’ Ups The Foodie Experience