"The term “soul food” may conjure up certain ideas of what the cuisine is, but in the hands of chef Geoff Davis, you’re invited to rethink those preconceived notions. At Davis’s restaurant Burdell, he offers his take on modern soul food, using California produce to create dishes influenced by his family history and informed by his background in restaurants. The chicken liver and waffle item, for instance, is a take on chicken and waffles but instead with chicken liver mousse with crispy chicken skin on top. “BBQ” whole shrimp, meanwhile, is inspired by New Orleans-style barbecued shrimp, served with the head on and with toasted bread. Don’t miss out on the wine selection and low-ABV cocktails, and a newly-launched Sunday brunch offers more hours to enjoy this Oakland gem." - Dianne de Guzman, Eater Staff