When: Jan. 21-28 2013
Chef Silvia McCollow, who spent time in the kitchens of Old Oakland's Cosecha and B Restaurant, and her husband Cory McCollow opened Nido, instilling her family's farm-to-table culture. Ingredients are mostly organic and are sourced from producers within the Greater Bay Area using sustainable practices. Influences span Mexico's central and Pacific coast with a menu that includes small and large plates, and changes seasonally. Recently listed as one of Bon Appetit's favorite places for a cemita, Nido's menu also includes scrumptious tacos, wild caught fish, and chile rellenos. Their focused liquor program includes meticulously selected beer, wine, and spirits such as tequila, mezcal, and bacanora from near and far.
Everything on the menu is made in-house daily, including famous hand-made corn tortillas and guacamole.
Open daily Tuesday through Saturday for lunch and dinner, with brunch on Saturday and Sundays. www.nidooakland.com (510) 444-NIDO