Nightlife & Music

Best New Bars Of 2013 In The East Bay

December 26, 2013 4:00 AM

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(credit: CRIS BOURONCLE/AFP/Getty Images)

(credit: CRIS BOURONCLE/AFP/Getty Images)

180418094 Best New Bars Of 2013 In The East Bay(credit: CRIS BOURONCLE/AFP/Getty Images)

The East Bay holds countless watering holes, but there are a few who are brand new to the the world of strict reviews and unwavering tastes. These are the babies in a sea of bars. They are the infants to a zoo of old, been-around-the-block spots that might as well be older than rocks. They are the newest of the new bars of 2013.

A16 Rockridge
5356 College Ave.
Oakland, CA 94618
(510) 768-8003
www.a16rockridge.com

This trendy Italian eatery and late night cocktail bar has been open for a few months and so far has been getting rave reviews. The wine list by itself is extensive, with more than 500 wines, most being selections out of Southern Italy. The bar offers many unique cocktails. A nicely thought-out menu, mainly focused on fresh, handmade pasta and gourmet pizzas and other savory dishes are melt-in-your-mouth delicious. This very well could end up being your favorite place to dine in the East Bay.

Mangia Mi
234 Main St., Suite B
Pleasanton, CA 94566
(925) 846-2426
www.mangia-mi.com

Main Street in Pleasanton is home to many local Italian eateries. Mangia Mi has become its most recent adoption, with its doors opening in August 2013. Capturing a rustic, industrial vibe, this open-kitchen establishment has been operating at a steady pace since its first day. You can come in on Monday nights for “Meatball Monday” and enjoy half-off meatballs and meatball pizzas. There is a lengthy list of cocktails, wines, beers and other assorted beverages. See the wine list for details.

Mockingbird
1745 San Pablo Ave.
Oakland, CA 94612
(510) 290-0331
www.mockingbirdoakland.com

If you find exploration of gastronomy and all its greatness enticing, this fancy eatery first opened its doors on September 11 to family and Facebook friends. Simple and expert in the bare bones of cooking, Mockingbird is a new addition to Uptown Oakland. Its focus is on serving locally sourced food and wine. There is not one distinctive cooking influence within the kitchen, but rather, the restaurant is open to cooking up a variety of ethnic cuisines, including French, Southern and Mediterranean. Eventually, the restaurant will be equipped to offer food from its back window to neighboring concertgoers who are attending The New Parish concerts.

The Bureau 510
5800 Hollis St., Suite 150
Emeryville, CA 94608
(510) 595-1000
www.facebook.com/theBureau510

The Bureau 510 began serving in December 2012 (so technically not 2013, but close enough). The warehouse-style interior is inviting and trendy. The restaurant also recruited high-profile chef Edward Higgins of the Four Seasons to create the menu. In other words, the food here is delicious, savory and worth every penny. Signature drinks are also phenomenal. Try a Mandarin Mojito, Jalapeno Margarita, Cranbertini or Ginger Bite. Another bonus is the happy hour from 4:30 p.m. to 6:30 p.m. every day.

Marrow
325 19th St.
Oakland, CA 94612
(510) 251-1111
www.jonfood76.wix.com

This locally sourced, brick-and-mortar East Bay eatery opened in the spring of 2013. Its unique philosophy when preparing food is to use one animal at a time. When the staff at Marrow finds an animal from a neighborhood farm that is grown and raised by its high-quality standards (GMO-free, organic, natural and pure), the restaurant then makes a great effort to utilize the entire animal with its culinary experiment, and thus, the term “whole cookery” has become part of this establishment’s slogan.

The Hog’s Apothecary
375 40th St.
Oakland, CA 94609
(510) 338-3847
www.hogsapothecary.com

This restaurant, dubbed as the “American-style Beer Hall” opened its doors to the public in September. Hog’s Apothecary rolled out from the get-go with many different beers and wine. The five-star beer list constantly changes, so a visit to the website will help to learn what to expect from its diverse drink selections, as well as the food it offers. The food is simply centered on “whole animal butchery” and chefs are focused on serving whatever they get, whether it be hog, rabbit, quail or other meat.

Kelly Gullo is a freelance writer in San Francisco, CA. Kelly’s topics are about music and nightlife. Kelly has also written a variety of articles on health and dieting and topics related to the environment. Kelly has a degree in journalism and public relations from Ferris State University in Big Rapids, MI. Her work can be found at Examiner.com.

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