Best Restaurants In Concord, California
Chicken liver mousse with fig-juniper jam, from Albatross
Albatross
Seeing Red: Roasted beet salad with lettuces, labneh, hazelnuts, and pomegranate vinegar.
Photo through Nader Khouri Photography.
Danville has hatched numerous new restaurants recently, however, Albatross soars above the
another way to its carefully crafted delicacies. There aren’t many eateries in this facet of the
Caldecott Tunnel that roll the dice—successfully—on seasonal dishes which include creamy
Spanish octopus served with tasty child potatoes, or poached pear with sorbet, white chocolate,
and aromatic syrup.
The airy area is bathed in light with an eye-catching design. But really, Albatross is all about the
first-rate meals and chef Brian Bowen has used his extensive revel in (at St. Helena’s
three-Michelin-big name Restaurant at Meadowood, for one,) to plot his regionally sourced yet
globally inspired menu.
As with maximum sophisticated spots—the fees genuinely role Albatross as upscale—the
presentation matches the preparation. Wine fans will be pleased with the options, and there’s a
full bar, so if you’re searching out entire dining enjoy, Albatross fills the bill.
The Slanted Door
Meat and Greet: Shaking red meat, a slanted door residence specialty. Photo courtesy of The
Slanted Door Group.
The jewel of San Ramon’s elegant City Center Bishop Ranch, the Slanted Door is a wide-open
the area with the same elegant aptitude as the acclaimed San Francisco authentic.
But what has always made the Slanted Door special is the meals. Back in 1995, Charles Phan
was one of the first cooks to raise Asian delicacies into high-quality dining, and for 25 years
he’s stored that popularity intact with a steady push for excellence. If the fresh Brentwood corn
is at the menu, for example, be sure to snap it up, and the conventional shaking pork is continually
a winner. Two different dishes to seek out are the spring rolls, which upward push above the
oft-uninspired versions served elsewhere, and the sensitive crab and sesame oil cellophane
noodles.
The innovative cocktails and primo wine list neatly supplement the Vietnamese and Californian
flavors.
Bounty Hunter
Big Bird: Bounty Hunter’s crowd-eye-catching beer-can chicken. Photo through Emma K. Morris.
The authentic Bounty Hunter is based totally in Napa, where it’s known for barbecue and wine,
so it’s no marvel the wine list at this Walnut Creek offshoot is extensive—and as high priced as
you’d want (with a few bottles going for $1,000). In truth, there’s an exceptional-wine store on
the facet of the entrance.
The restaurant is also clean at the eyes, with a copper ceiling extending over a part of the space,
highlighting the angular interior and contrasting with the reclaimed wooden lining the walls.
The barbecue-focused menu has enough options that everybody will discover something to enjoy.
The beer-can chicken—yes, it’s served on a can of Tecate—and barbeque sampler is tremendous
to reserve for the table. If you’d as a substitute pair those strong flavors with bourbon, scotch, or
whiskey, Bounty Hunter has splendid alternatives for the ones, as well.
Vineyard Table and Tasting Lounge
Grill Power: Shrimp a Los Angeles plancha, with cherry tomatoes and sourdough. Photo courtesy
of Wente Vineyards.
This informal reimagining of the former quality-dining spot at Wente Vineyards makes consuming
at the Livermore vineyard a more accessible, modern experience. Gone are the white tablecloths,
and incomes a comfortable lounge location for taking part in wine and bites. The menu has been
revamped, too; the signature $39 pork chop, for instance, has been charged with an $18 pork
tenderloin. The focus is on shareable small plates, with an emphasis on components plucked from
the Wente lawn and ranch. (Witness the peak produce in Diane’s Garden Bowl.) This hyperlocal
sourcing makes for a freshness that’s difficult to match.
tenderloin. The focus is on shareable small plates, with an emphasis on components plucked from
the Wente lawn and ranch. (Witness the peak produce in Diane’s Garden Bowl.) This hyperlocal
sourcing makes for a freshness that’s difficult to match.
After the meal, a stroll around the grounds of what remains one of the East Bay’s most stunning
settings is a great manner to cap off the evening.
Tozai Izakaya
Gone Fishing: Sashimi and other tozai small plates. Photo by Alec Ewert.
Tozai Izakaya tucked away subsequent to Skipolini’s in Walnut Creek, is an informal yet polished
experience patterned after a traditional Japanese network pub. (It comes from the identical those
who perform the less-formal and highly appeared Ramen Hiroshi.) Though there isn’t a full bar
here, sake cocktails abound—consisting of the ones that permit you to squeeze your own orange
or grapefruit into the drink—and of course, there’s plenty of beer.
The menu is wide-ranging, inclusive of skewers of meat and vegetables, sashimi, donburi, and
soba noodles. But don’t pass on fried dishes; the kaki (oyster) tastes definitely scrumptious. The
provider is attentive, and the bright setting inviting. There are even Japanese-fashion tables, and
even as they do no longer require diners to kneel or sit cross-legged—there’s a space below for
legs to dangle—they nevertheless nod to the Japanese subculture of sitting on cushions on a
wood “floor.”
FOB Kitchen
Filipino Flavors: Jicama salad, pancit sotanghon, and vegan eggplant salad. Photo courtesy of
FOB Kitchen.
This Filipino-inspired pop-up grew to become neighborhood restaurant has taken over the Oakland
space that Juhu Beach Club occupied some years ago—no longer to mention the thrill it generated.
And the food backs up the hype.
The flavors are truly Filipino—yes, Spam and lumpia are on the menu—and the combination of
spices, vegetables, fruits, and (mainly) beef units up a neat evaluation of candy and savory.
Make sure to check out the adobo (pass for the coconut milk version), and take a risk on the
eggplant salad.
One word of warning: FOB’s odd location in a tiny Temescal strip mall surrounded by means of
site visitors makes for difficult parking. But the warm, family-friendly vibe—owners Brandi and
Janice Dulce managed to open the eating place while juggling twin toddlers—makes it worth the
extra effort.
SideTrack Bar and Grill
’Wich Craft: A classic Reuben sandwich with fries. Photo with the aid of Kenneth Deboe.
The call is apropos for a lot of reasons: First, it’s a bit off the overwhelmed Pleasanton track, but it
also refers to the city’s railroad history—wait, what?
Yes, Pleasanton turned into once part of the transcontinental railway, and there has been a forestall
simply down the street from SideTrack. And if you’re standing on the bar (lots of fun cocktails, through
the manner), you’re stepping on a footrail reclaimed from the old Niles Canyon Railroad.
The food isn’t fancy—the menu features hamburgers, sandwiches, and salads—but it’s cautiously
prepared, and all the burgers are made with Wagyu beef. There are plenty of adventurous small
plates, too. SideTrack’s community bona fides are enhanced by the fact that it’s open for lunch and
dinner daily, plus weekend brunches, making it a clean move-to any day of the week.
Yimm
Thai Cob: Yimm’s chic and fresh candy corn salad. Photo courtesy of Yimm.
Yimm’s take on Thai standards—delicate pad Thai; lawn-fresh, mint-loaded spring rolls—stands
up against any inside the East Bay. But what sets this bright, unfussy addition to Rockridge’s eating
place row apart is the “domestic cooking” section of its menu.
Owner Aya Amornpan describes these dishes as the kind that Thai oldsters might put together for
pals and family at domestic, using odds and ends left inside the fridge. Which might sound like
leftovers, however, Yimm places a deliciously refined contact on specific creations like tom yum
omelet rice—white rice crowned with a velvety milk-fluffed egg omelet, sautéed butterflied shrimp
and oyster mushrooms, and a sweet-sour-spicy tom yum sauce. The corn salad is another
revelation: The spin on a Thai papaya salad subs in corn sliced straight from the cob to offer
an evidently sweet balance to the complex dish’s myriad elements.
Yummy. Or as a substitute, we must say Yimmy.
4505 Burgers and BBQ
Mouthwatering Meal: Brisket with posole, highly spiced fries, a roll, and a beer. Photo courtesy of
4505 Burgers and BBQ.
The Oakland outpost of the popular San Francisco joint is inside the up-and-coming Laurel district,
some distance from brand new Temescal and Uptown. But there’s sufficient funkiness and
spunkiness to make the detour worthwhile—not to mention the reasonably priced and very tasty
smoked meats and burgers. The fatty red meat brisket melts in the mouth, and 4505’s “Best Damn
Grass-Fed Cheeseburger” turned into a cult favorite at the San Francisco Ferry Plaza Farmers Market.
This place is understood for its “whole-hog” approach, and every morning the cooks fire up the
smoker at the again patio to prepare the day’s meats. Speaking of that patio, 4505 has mostly
out of doors seating, so plan accordingly. On a sunny day, however, it’s a great spot to sip
neighborhood brews and wines in a circle of relatives-pleasant setting; perks consist of
stroller parking, a kids’ play place, and soft-serve (children get an unfastened cone with a meal).
Tacos Oscar
Fully Loaded: Cactus-bean and chicken-fennel tacos. Photo by way of Oscar Michel.
Veggie tacos? Trust us on this one. Braised Romano beans, sautéed delicata squash, crisp sugar
snap peas—at Tacos Oscar, market-clean produce pairs with redolent house-made sauces and
salsas to help flavors soar off the pressed- and grilled-to-order corn tortillas.
Not to worry, carnivores: Owners Oscar Michel and Jake Weiss make scrumptious meat tacos, too.
But it’s their thoughtful balancing of flavors and meticulous execution that make the breakout
pop-up’s permanent Oakland domestic so appealing. The cozy putting, amid repurposed shipping
containers tucked into an alley off fortieth Street, is as fascinating and creative as the food.
Tip: Don’t skip the signature fried egg taco if it’s on the menu.
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