Where is the Best Barbecue Food in Oakland, California?
This charming European restaurant provided the perfect setting for my son and daughter-in-laws wedding rehearsal dinner. The owners we very helpful and available to me in planning this event. The list of food options for the individualized event menu were extensive providing something for all diners. The wait staff was pleasant and interactive. My only suggestion would be that waiters be a bit more attentive to the tables between courses to be sure guest requests, drink orders etc. are readily addressed. The food was delicious and presented well. Many positive comments about the food by all in attendance. I would recommend Le Bateau Iver to anyone planning a dinner or banquet event.
This resturant (rib joint) is very unique. The setting is antique photos, radios, stoves, and furniture. The recipe for the links is handed down through the family and is made from fresh meat versus, what I call, the standard “Hot Dog” link you get at the other places. I’ve been eating at this place for over 30 years and I still love it. Occasionally, you get some links that have been smoked too long and are a little dry but they are still the best. I’ve eaten at most of the rib places in Berkeley, Oakland & Richmond and I rank this one as the best. Their ribs are smoked and along with their chicken are moist and delicious.Pros + Great links & ribsCons – Parking is limited
A fixture in the East Bay Everett and Jones is a great place to go to get some good honest barbecue. They have 4 locations in the East Bay. Ive only been to this one and the one on Fruitvale. Both are geared towards take-out so there arent many tables for eating there. If you want a more sit-down restaurant atmosphere youll have to go to the one in Jack London Square.But enough about the ambiance lets talk about the food. The focus is the meat. The sides are pretty much afterthoughts which is fine by me. With long smoke times all the meats definitely have a good smoky flavor. Their bbq sauce is above average but not spectacular. Their brisket is definitely the highlight slow cooked and full of flavor. Chicken and ribs are better than most but nothing to write home about. I will say that Im not a huge fan of their hot links.But all in all this is the place I go when Im hankerin for some good cue.
I just had my first excursion to Great American Barbecue Co. today. Being hungry and eager to try a variety of dishes, I got the three-way combo — St. Louis style pork ribs, brisket, and chicken, with sides of cole slaw and collard greens. The ribs were good, with traces of a dry spice rub, but not exceptionally tender; the brisket was mostly tender, but somewhat dry; and the chicken was moderately smoky and was not as dry as some chicken that is cooked by long and slow smoking. All sauces are on the table in plastic squeeze bottles. I realized as I was eating my meal how much better I like it when the sauce is served warm on the side. It seems to make the meat seem more tender and flavorful, and actually melds with the meat instead of tasting like a separate component. The sauce is a tomato and vinegar base, tangy and sweet, with smoke flavoring added — at least that’s what I think I tasted. I really prefer to steer clear of these sorts of flavorings, and have the smokiness c
