Abstract Table

6-Course Culinary Canvas Dinner Event

We're nearly 9 months removed from our first collaboration with Abstract Table and Chefs Greene and Kwiktor have been itching to get our feedback on a whole bunch of new recipes. Given the incredible response we got from attendees at our first event with them, we just couldn't turn down another opportunity to serve as their loyal guinea pigs! As a refresher for some (and an introduction for others): 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:

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.

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.

The Lineup

Each course will individually plated.

1. Chicories

   with starfruit tempura, pickled beets, and citrus vinaigrette

2. Wagyu Brisket

   with thai chili, candied cilantro, and yuzu kosho

3. Winter Vegetable Chowder

   with parsnip, celery root, chinese cauliflower, and pink peppercorn cracker

4. Seared Ocean Trout

   with baby bok choy, edamame puree, and shoyu reduction

5. Duck Confit

   with tamari onion, smoked beech mushroom, and nori cream potatoes

6. Citrus Almond Cake

   with pecan brittle, white chocolate bark, and crème fraîche