WINTER IS COMING TO ABSTRACT TABLE: “BLIZZARDS” BEGINS DECEMBER 7

Chefs Andrew Greene and Duncan Kwitkor bring snow and ice to the table
in their deliciously conceptual take on winter in Japan and Scandinavia

OAKLAND, Calif. (November 15, 2018) – Abstract Table, a fine dining experience without boundaries or pretension that opened in October, will unveil its newest dining exhibition, Blizzards, on December 7 at The Gastropig in Uptown Oakland. With the debut of Blizzards, conceptual-artists-turned-chefs Andrew Greene and Duncan Kwitkor will take diners on a culinary journey through Japan and Scandinavia in winter. The restaurant’s first exhibition, Fine Dining on Paper, ends December 1.

The Blizzards menu will highlight seasonal ingredients and unite Japanese and Scandinavian cuisines in surprising ways, with each course featuring a snow or ice element. Several courses will be plated on thick, dark, Japanese-inspired woodblocks custom made by Mendocino-based carpenter Nikolai Sprinkling. The remaining courses will be served on tile or stone. A refashioned interior will include table décor reminiscent of a winter landscape and artwork commissioned from San Francisco abstract artist Peter Warren.

Menu highlights will include Soba, ikura, sweet potato snow, nori brown butter (photo above); Mussels, bacon dashi, charred citrus, mushroom veil (photo below, with the thin mushroom veil broken like a layer of ice); Hay-smoked albacore, blood sausage, brassicas,honey glass; and Goose, wild mushroom, quince gelee, kohlrabi demi-glacé, blackberry powder. 

The Blizzards beverage program will include Pinot Noir and Pinot Gris made by a Norwegian winemaker at Johan Vineyards, a biodynamic winery in Oregon’s Willamette Valley. Other offerings are sake from Oakland’s Den Sake Brewery and a curated beer and wine list.

“Our goal is to give our guests a unique dining experience every time they visit Abstract Table,” said Greene. “With our first exhibit, Fine Dining on Paper, we put a spin on the fine dining experience by incorporating playful and colorful plating into each course. Blizzards is a more immersive experience that combines our deep respect for Japanese cuisine with Duncan’s Norwegian roots. Everything we do—from the food, to the plating, to the decor—is filtered through our perspective as conceptual artists.”

Abstract Table at The Gastropig is located at 2123 Franklin Street in Oakland. Reservations are posted one month in advance on Resy.com, with seating times offered at 6 p.m. and 8:30 p.m. on Fridays and Saturdays. A five-course meal is priced at $50 per person; a seven-course meal is $70 per person (excluding beverages, tax and gratuity). The restaurant will be closed Nov. 23-24 and Dec. 28-29. For additional information, please visit www.abstracttable.com or join the social community at @abstracttable on Instagram and Facebook.

About Abstract Table
Founded by chefs Andrew Greene and Duncan Kwitkor, Abstract Table at The Gastropig in Uptown Oakland is a permanent dinner series that offers conscious fine dining without boundaries or pretention. The multi-course tasting menu combines Japanese influences with unexpected global flavors every Friday and Saturday night. Abstract Table encompasses Greene and Kwitkor’s philosophy of stepping outside of fine dining norms. This sumptuous yet affordable multi-course tasting menu is served in a simple, laid-back setting and features inventive, playful, colorful fare with an emphasis on fresh fish.

About The Gastropig
Founded in 2017 by Oakland entrepreneur Loren Goodwin, The Gastropig is a breakfast sandwich and brunch spot in the heart of Uptown Oakland. The popular restaurant offers an array of delicious breakfast sandwiches served all day, with additional hot lunchtime options. The Gastropig’s signature sandwich is the Baconslut, an applewood smoked bacon sandwich with an over easy egg, cheddar cheese, and Aleppo chili aioli served on a brioche roll. The restaurant is open seven days a week and is home to the twice-weekly permanent dinner series Abstract Table.

###

Photo captions and credits: