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Bardo Lounge & Supper Club

Where to eat now.

Bardo Lounge & Supper Club's take on green bean casserole

 

Deviled eggs are on the menu, but they’re deviled duck eggs, flecked with scallions and crackling duck skin—a fitting twist to a cocktail-hour staple. Co-chefs Anthony Salguero and Brian Starkey, who worked in this same Grand Lake-area space when it was Michel Bistro, have forsaken France in favor of Mad Men-era dining. They cook a casserole, but it’s packed with broccolini, shallots, Gruyere, almonds and brown mustard. They produce a pot pie, albeit one of pork belly, vadouvan and kabocha squash. In the split-level space, furnished in midcentury-modern style, the ground floor functions as a bar and lounge, while the mezzanine doubles as a dining room for a $59 three-course prix fixe menu. The dishes upstairs are even more freewheeling—think sea urchin fondue and pig trotter ravioli. You head home happy, but maybe not quite certain what just happened, like an ad whiz returning from a three-martini lunch. 3343 Lakeshore Ave. (near Mandana Boulevard), Oakland, 510.836.8737

 

Originally published in the April issue of San Francisco 

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