Burdell

"Burdell is an upscale soul food spot in Oakland (and one of our highest-rated restaurants). For $45, you can get a Restaurant Week-exclusive smothered pork chop with wild mushroom gravy." - julia chen 1

"A Michelin Guide-vetted restaurant run by Geoff Davis, offering a special dinner for just $45 during Oakland Restaurant Week." - Paolo Bicchieri

"Burdell is a fantastic soul food restaurant in Temescal that feels like you’ve stepped back in time. Family photos hang by the host stand, vintage ovens are next to pews and cane-backed chairs, and groovy hits from the ‘60s and ‘70s play. Dinner is like getting dropped into an intimate family meal, but here, the chef cares a lot more about fancy presentation. There’s a decadent chicken liver mousse spread over a wonderfully crispy cornmeal waffle, balanced and vinegary greens, and an impressive roast pork neck topped with honeynut squash that cuts like a knife through butter. Service is unhurried but embrace it, especially since you’re spending quality time with your tablemate over a bottle of wine. " - lani conway, julia chen 1

"Burdell is a fantastic soul food restaurant in Temescal that feels like you’ve stepped back in time. Family photos hang by the host stand, vintage ovens are next to pews and cane-backed chairs, and groovy hits from the ‘60s and ‘70s play. Dinner is like getting dropped into an intimate family meal, but here, the chef cares a lot more about fancy presentation. There’s a decadent chicken liver mousse spread over a wonderfully crispy cornmeal waffle, balanced and vinegary greens, and an impressive roast pork neck topped with honeynut squash that cuts like a knife through butter. Service can be slow but embrace it, especially since you’re spending quality time with your table mate over a bottle of wine. " - julia chen 1, lani conway, ricky rodriguez

"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