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The patacones and arepas keep things recognizably Colombian, but then a labneh dip shows up alongside yuca buñuelos and the tahini slips into the leche de tigre, and you realize the kitchen is tracing the country's full range of African and Lebanese influences. This Oakland restaurant runs loud, with a playlist and colorful room to match, but the service stays warm and the food stays sharp. Not a quiet Tuesday kind of spot.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Patacones
“Alongside an assortment of ceviches and empanadas, the menu proudly announces its Colombian bona fides with dishes like patacones (smashed fried plantains) and arepas, but isn’t shy about departing from tradition.”
Michelin Guide -
Arepas
“Alongside an assortment of ceviches and empanadas, the menu proudly announces its Colombian bona fides with dishes like patacones (smashed fried plantains) and arepas, but isn’t shy about departing from tradition.”
Michelin Guide -
Cheese-filled yuca buñuelos
“including African and Lebanese, spotted in items like a labneh dipping sauce served with cheese-filled yuca buñuelos, or a leche de tigre with tahini.”
Michelin Guide -
Leche de tigre with tahini
“including African and Lebanese, spotted in items like a labneh dipping sauce served with cheese-filled yuca buñuelos, or a leche de tigre with tahini.”
Michelin Guide
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