Oakland Restaurant Week :: Bocanova

Yesterday marked the beginning of Oakland Restaurant Week, a seven-day culinary journey through Oakland's finest eateries. With over two dozen restaurants participating, this is a great way to experience good food for pretty good prices.

Along with my food-minded friend, I made my way down to Bocanova, a Pan-American restaurant in Jack London Square. We shared a four-course (or, as my friend would argue, an eight-course) family-style lunch for a little over $20 per person.

The Divierte Boca soup with green onion.

The meal began with a small bowl of Peruvian Black Olives and a soup shot glass of Divierte Boca. The olives were covered with olive oil and would please most olive lovers. The tomato-based soup was topped off with green onion and was surprisingly multi-dimensional in taste.

The Shrimp Fritters served with arugula and sprouts.

We were then served delicious Shrimp Fritters with arugula and sprouts. The fried potatoes contained delicious bits of shrimp and were served at just the right temperature. Next came the Garden Lettuce Salad with mustard vinaigrette and gruyere cheese. The salad had a lot of flavor and was an interesting spin on a common favorite.

Our main courses, or prato principao, were definitely some of the best parts of the meal. The entrees included Kobe Style Bavette Steak in chipotle mushroom sauce, Panko Crusted Chicken Breast with brussel sprouts and green mole sauce, and Mexican Rice. The steak and sauce complemented each other perfectly, while the chicken breast had both a crunchy outside and moist inside. The rice, one of my favorites, was served with fresh vegetables like zucchini and carrot slices.

Main course #1: the Kobe Style Bavette Steak in chipotle mushroom sauce.

Main course #2: Panko Crusted Chicken Breast with brussel sprouts and green mole sauce.

Main course #3: the Mexican Rice with various vegetables.

We ended the meal with Pineapple Empanadas topped with mint sprigs and cubes of kiwi, mango, and pineapple. A delightful way to finish a filling and satisfying meal, the empanadas were a warm, sweet twist on a traditionally savory dish.

The Pineapple Empanadas with mint sprigs and cubes of kiwi, mango, and pineapple. All photography by the author.

Make your stomach happy this week by checking out some of the other amazing restaurants participating in Oakland Restaurant Week. You will definitely leave satisfied.

Brittany Curran
Blog Editor

1 comment:

  1. I'm not used to having my soup on a shot glass, but hey, if it works for some then by all means.

    ReplyDelete