Tonight, we celebrated one of my good friend’s birthday with a delicious meal at the Dock at Linden Street in Oakland. I have been a longtime fan of James Syhabout – Commis, Hawker Fare, and the now closed Box and Bells have been some of my favorites in Oakland for years. This was also my first time at The Dock, the newest in Syhabout’s collection of great restaurants, and I knew I was in for a treat.
Every meal starts off with a cocktail and tonight was no different! I got their “Front Porch” – rum, peach, sherry, basil, lime and bitters – to sip on as we perused the menu.
We got things going with their caesar popcorn:
Here is their crispy potatoes with charred octopus, oil cured olive, wild fennel and preserved lemon:
Next was their beef tartare:
with truffle puree, puffed farro, sunchoke chips, shallot, and cured egg yolk. I loved this – again with the flavor and textures but the beef was so fresh and the combination was like a party in my mouth. LOVED the sunchoke chips – an I get a bag of them somewhere!?!?!
I had thought foie gras was banned in California but didn’t bother to ask when this dish came out:
Their foie gras mousse with chinese five spice, hoisin sauce, garlic, fried mushrooms, all mixed together to eat with twice cooked fried buns. OMG. This was one of the best things I have eaten in a long time. I hate to admit that I’m generally not the biggest fan of foie gras – too decadent for me. BUT THIS???? I could eat it all day and AGAIN, BRAVO with the mix of flavors and textures.
My friend got their polenta with egg yolk, fried shishito, corn, taragon and espellette.
I got their wagyu hanger steak with charred little gem, leek oyster cream, pickled pearl onion.
The leak oyster cream was not my favorite, I have to admit, but a bite of this most tender beef with some charred lettuce and pickled onion all together? So yummy. The waitress suggested we try some of the foie gras mousse on the beef and that was a FANTASTIC idea!
And to finish off this epic dinner, we got their West Oakland Tan Sundae
I love you, James Syhabout. You’ve done it again!