Luke Tsai in the December 2018 issue of San Francisco Magazine:
When Café Ohlone starts its regular hours in early 2019, it will be the first restaurant of its kind in the Bay Area—the only place where diners can enjoy acorn bread, venison stew, and other traditional Ohlone dishes while sipping teas made with local herbs such as yerba buena and black sage.
For now, the café is hosting weekly pop-ups to give eager customers a preview of things to come. During one October session, the $20 tasting menu included cold acorn soup—velvety smooth and surprisingly refreshing—and a spongy, squishy bread made from chia seeds. There were hazelnuts served two ways: roasted and sprinkled with salt from San Francisco Bay, and ground into a luxurious peanut butter–like paste.
Many of the ingredients for the October pop-up were gathered by hand: salt from the bay; purple yerba buena from Halkin, the name Ohlones use for a portion of the East Bay encompassing San Leandro and parts of Oakland; and valley acorns from Saklan, the area north of the Berkeley Hills.
2430 Bancroft Way (near Dana St.)
lunchtime tastings and biweekly Saturday dinners
hosting pop-ups with $20 tasting menu with a vegan option $15
regular hours in early 2019
A tasting plate at one of Café Ohlone’s preview pop-ups, highlighted by a bowl of venison stew.