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A gallery wall of staff family portraits lines the interior, and a lime green bar anchors the room where church pews run along the walls. Named for the chef's grandmother, this Temescal soul food restaurant riffs on tradition with genuine curiosity: collards seasoned with berbere, fried chicken brined with pickle juice, a wine list that quietly suggests champagne as the correct pairing. Food & Wine named it Restaurant of the Year in 2024.
The awards strongest first
- Food & Wine #1 · The Top 15 US Restaurants
- Food & Wine Restaurant of the Year
- Food & Wine Roast Duck · Best Dishes Our Editors Ate This Year
- James Beard Awards 2024 · Nominee · Best Chef: California · Geoff Davis
- Esquire The Best New Restaurants in America
- Michelin Guide Selected Restaurant
- Los Angeles Times The 101 Best Restaurants in California
- San Francisco Chronicle #3 · Top 100 Restaurants in the Bay Area
- The Infatuation The 25 Best Restaurants In Oakland
- San Francisco Chronicle Best restaurants in Oakland
- James Beard Awards 2026 · Semifinalist · Best Chef: California · Geoff Davis
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Fried chicken
“The small menu is a blend of staples like collard greens and fried chicken (though these are tweaked with the addition of berbere and pickle brine, respectively)”
Michelin Guide -
Chicken liver mousse
“novelties like an appetizer of chicken liver mousse with cornmeal waffle”
Michelin Guide -
Halibut crudo
“a halibut crudo with buttermilk and grapefruit”
Michelin Guide -
Strawberry shortcake
“Desserts follow a similar style, like strawberry shortcake with strawberry rhubarb jam and sorghum whipped cream.”
Michelin Guide
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