6-Course Culinary Canvas Dinner Event
Something very special is happening at Gastropig, the Oakland favorite celebrated for its breakfast sandwiches. Come weekend evenings, Gastropig is transformed, Cinderella-like, into Abstract Table, a new, 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. We will be the sole occupants of the restaurant for this event, and Chefs Kwitkor and Greene will be on hand to discuss their food inspirations and the natural affinity between food and art.
About the Hosts:
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.
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.
Each course will individually plated.
Strawberries & Fava Beans
with pea tendrils, candied green garlic, and yuzu kosho vinaigrette
Spot Prawn Crudo
with watermelon, ikura, radish, and coconut creme
Saba & Dashi Potato
with pickled ramps and allium broth
Confit Pork Cheek
with maitake mushroom, smoked sunchoke puree, and sweet soy
Venison & Wild Berries
with young fennel and mushroom demi-glace
with grilled fig leaf mousse, coconut, and wild plum caviar
2123 Franklin St
Oakland, CA 94612
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What can/can't I bring to the event?
- Please bring your ID as well as cash if you plan on purchasing beverages.
- Are there ID requirements or an age limit to attend?
- Yes. ID is required and you must be 21+ to attend.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for first-time emergency requests, we allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.