Abstract Table

6-Course Culinary Canvas Dinner Event

Something very special is happening at Cafenated Coffee Shop, the Berkeley favorite celebrated for its single-origin beans from female coffee farmers. Come weekend evenings, Cafenated Coffee Shop is transformed, Cinderella-like, into Abstract Table, the beloved permanent dinner series that features exquisitely conceived dishes with Japanese flavors. The change agents at the heart of this enterprise are chef-artists Duncan Kwitkor and Andrew Greene, who met as painting students at the San Francisco Art Institute. “We look at everything as if it’s a piece of art, whether it’s food or drawing,” says Kwitkor, who worked alongside Greene at the former Duchess in Rockridge and the Naked Kitchen pop-up in The Mission. There is always an element of surprise on Abstract Table’s menu, but typical dishes include such fare as trout with wild arugula nage, pickled grilled cucumber and coconut, beef cheek with turnip, tamari onion, edamame puree and sake glaze, and lamb breast with smoked cauliflower, fennel and togarashi hone. As usual, we will be the sole occupants of the restaurant for this event, and Chef Greene will be on hand to discuss their food inspirations and the natural affinity between food and art.

About the Hosts:

Andrew Greene

Co-Founder & Chef

A Southern California native, Chef Greene graduated from the San Francisco Art Institute, touring internationally with his paintings for more than a year before transitioning into food. He worked as Executive Chef at Troya, Social Kitchen & Brewery, Duchess and Bar Crudo before founding Abstract Table with Chef Duncan Kwitkor in September 2018.

Duncan Kwiktor

Co-Founder & Chef

Chef Kwitkor grew up in Sonoma and attended the San Francisco Art Institute along with Chef Greene, cutting his teeth in the Institute Café. He further honed his craft at Troya, The Towers, Naked Kitchen and Duchess before founding Abstract Table with Chef Greene in September 2018.

The Lineup

Each course will individually plated.

1. Strawberries & Fava Beans

   with pea tendrils, candied green garlic, and yuzu kosho vinaigrette

2. Spot Prawn Crudo

   with watermelon, ikura, radish, and coconut creme

3. Saba & Dashi Potato

   with pickled ramps and allium broth

4. Confit Pork Cheek

   with maitake mushroom, smoked sunchoke puree, and sweet soy

5. Venison & Wild Berries

   with young fennel and mushroom demi-glace

6. Shiso Cake

   with grilled fig leaf mousse, coconut, and wild plum caviar