The winning bidder is in for a treat! Bocanova Restaurant features cuisines of North, Central and South America, made with conscious and sustainable California ingredients.
Located at 55 Webster Street in the Jack London Square area of downtown Oakland, California.
The Bocanova Story.....
How did Rick Hackett, a chef with classical French training and a California-Mediterranean repertoire, come to open a Pan-American Kitchen, honoring and adapting the raw materials and culinary sensibilities of Central and South (as well as North) America?
It all started with the "staff meal", the informal repast restaurants serve to staff members before every shift. All too often, this is a last-minute, thrown-together affair. Hackett has always felt that any food made in a professional kitchen should reflect the standards and talents of those preparing it. A good staff is a restaurant's greatest asset, so they should be well-fed.
"My Peruvian sous-chef and our mostly Hispanic staff started making dishes for the family meal inspired by the food of their homelands," Hackett explains. "The meals were fantastic! I realized that what we were eating in the kitchen was every bit as good as what we were preparing for our guests, and I decided that it was about time to celebrate the contribution Latino cooks were making to the rich culinary tapestry of San Francisco.”
Chef Hackett started researching recipes and ingredients from Mexico to Argentina. Which in turn brought him to understand how much the exchange of ingredients and techniques between Old World and New had contributed to the way we eat. The more he learned, the more excited he became about creating a restaurant that would celebrate the foods of the entire hemisphere, while acknowledging their connection with the cuisines of the Mediterranean and utilizing the treasure trove of products available to us in Northern California. That restaurant is Bocanova.
From the Ovens (a peek at the Lunch Menu!)
Poblano Chile Relleno—Laughing Bird shrimp, aji amarillo 15.
Chicken Tinga—crème fraiche, fried tortilla, black bean puree, cilantro, guacamole, queso fresco 11.
"Huarache"—tomatillo, corn, fresh basil, chile, queso fresco 12.
Sautéed Brentwood Corn—chile, lime, ham hock, Mexican oregano, pea tendrils 11.
Chicken Enchiladas—tomatillo salsa, crème fraiche, guacamole, cilantro 15.
Braised Rainbow Chard—butter beans, piperrada 11.
Heirloom Squash Salteado—Mexican mint, dried chipotle, pumpkin seed butter, cherry tomatoes 12.
Roast NY Strip Sandwich—crispy shallots, duck skin, heirloom tomatoes, chipotle aioli 16
A Few Reviews.....
.......My beau & I went for brunch after a bay cruise & really did not have any expectations. We were 'wowed'. We started with the hand pressed orange juice & bloody Mary, I got a very flavorful French toast & my partner got the Cuban sandwich..OMG
.......Go for lunch; sit outside looking at the marina and watching boats and people going by. The small plates are great to boot and good salads.
.......One of the best eclectic wine lists around and very good guidance from the sommelier - Food is fabulous especially the ceviche. Wed night 1/2 price wine! Great fun.
.......One of the most wonderful places in the Bay Area. They change the menu constantly so you can't get bored, and everything they do is exquisitely delicious. They also have art. :-)