"Oakland’s Viridian might read more as a bar than a restaurant, but to ignore this downtown spot’s food menu would be a mistake. Chef Kevin Tang creates a menu filled with his takes on Asian cuisine, as an Asian American chef. Expect items such as Shanghai sticky ribs, spicy cumin lamb tater tots, and more — the menus get even more inventive and fun for Lunar New Year and Khmer New Year. The cocktails also skew toward the Asian American experience with drinks like the White Rabbit, made with its namesake candy and a bourbon base, or the Miso Corny, made with a Japanese whiskey fat washed in miso and brown butter." - Dianne de Guzman, Eater Staff
Patricia Chang
