Mid-Week Menu: Oysters and Caribbean Food Come to Swan’s Market, the Krikorians Sell Sea Salt, and Le Rose Bistro Moves to Concord

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Welcome to the Mid-Week Menu, our weekly roundup of East Bay food news.

1) Looks like Miss Ollie’s (901 Washington St.) is finally almost ready to open up shop at Swan’s Market in Old Oakland. Eater has a preview based on recent updates to the Caribbean restaurant’s Facebook page, where chef-owner Sarah Kirnon has been documenting her progress: vintage enamel dinner plates procured, tabletops and Wolf range installed, floor polished, etc. The working menu includes fried chicken (on Tuesdays), curried goat (on Wednesdays), cou cou (a cornmeal porridge and the national dish of Barbados) with steamed fish and spicy tomato broth, and crispy aubergine with tamarind sauce.

2) Also coming to Swan’s Market is The Cook and her Farmer, an oyster bar with a Southern bent. Diablo Dish reports that the oysters will be come in from Tomales Bay, and they’ll be served raw (of course) as well as in po-boys and other cooked preparations. The restaurant is looking at an opening date sometime in the spring.

Cou cou, the national dish of Barbados, coming soon to Miss Ollies (via Facebook).
  • Cou cou, the national dish of Barbados, coming soon to Miss Ollie's (via Facebook).
3) Inside Scoop reports that more changes are afoot in Haig and Cindy Krikorian’s shrinking K2 restaurant empire: A liquor license application revealed that Sea Salt (2512 San Pablo Ave.) has been sold. No word yet on what that means for the restaurant and whether any major shakeups (in terms of the chef or the menu) are in store.

4) A tea shop called Tea Here Now (1721 ½ Webster St.) quietly opened in Uptown Oakland a couple weeks ago, in a small space formerly occupied by Kyoto Express. East Bay Dish paid an early visit, and it all sounds very quaint and healthful: On the food side, there are things like a grain salad with lentils, brown rice, and dino kale, plus vegan baked goods from Fat Bottom Bakery.

5) The latest bar news: According to Grub Street, Berkeley’s long-shuttered Spats (1974 University Ave.) just got a new liquor license. Meanwhile, Parliament Bar (811 Washington St.) is coming to a former retail space in Old Oakland — Grub Street notes that the plan is for the place to be open as a cafe during the daytime, with dancing and DJs at night.

Tea Here Now (via Facebook)
  • Tea Here Now (via Facebook)
6) Berkeley’s La Rose Bistro (2037 Shattuck Ave.) has relocated to Concord, says Concord Patch (as well as the Berkeley location’s outgoing answering machine message). If you’re out that way, the new place is called La Sen Bistro (2002 Salvio St.), and it sounds like the menu is more or less the same.

7) Another option for Thanksgiving: Everyone’s favorite French takeout shop, Albany’s La Bedaine (1585 Solano Ave.) is selling a $45 turkey dinner for two: BN Ranch turkey (from Bill Niman’s new Bolinas-based operation, in case you forgot) and several side dishes, including house-made pan de mie rolls — chef-owner Alain Delangle told me the shop recently started baking its own bread. You can also buy side dishes and desserts a la carte. As mentioned last week, Saul’s Deli is also offering a take-home turkey dinner that will feature BN Ranch heritage turkey, either smoked or simply roasted.

8) A few weeks ago we reported that Holy Land’s remaining Oakland location (677 Rand Ave.) was now open on Saturdays and no longer under kosher supervision — strictly a business decision, owner Miri Levy told me. J Weekly has further details about that decision: Levy talks about the very small percentage of her customer base that kept kosher and the difficulty of running a business that had to be closed on (potentially busy) Friday nights and Saturdays.

9) Finally, check out this week’s stories about Edible Education at UC Berkeley and a promising new deli called Grand Lake Kitchen.

Got tips or suggestions? Email me at Luke (dot) Tsai (at) EastBayExpress (dot) com. Otherwise, keep in touch by following me on Twitter @theluketsai, or simply by posting a comment. I'll read ‘em all.

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