DAYTRIP

"Daytrip, the 'fermentation-driven,' Beard-recognized Oakland restaurant from chef Finn Stern and Stella Dennig, will close permanently in December. Dennig cited a slowdown in foot traffic, rising cost of ingredients, and relatively high labor costs as factors making the restaurant’s business model unsustainable." - Justine Jones

"Daytrip has such a great vibe and is great for sharing. Their hot focaccia with house-made vinegar is a great vessel to soak up all the delicious sauces. Another highlight is the miso butter pasta." - brennan carley

"DAYTRIP opened in 2021 with a wine selection as funky as its food menu. The carefully curated wine selection runs the gamut of sakes to a Lambrusco pet nat. The small wine shop corner shows prices for take-home and dine-in, and with most bottles under $50, Daytrip offers the chance to discover a new wine (or sake, or cider) without spending loads of cash." - Dianne de Guzman, Matt Lardie

"Natural wine bars have been having a moment for quite awhile, and while it may be easy to lump Daytrip into that group — this Oakland spot does include a bottle shop, after all — the rotating roster of dishes is enough to elevate this one above others. The dishes are dubbed “fermentation-driven party food” per the restaurant’s Instagram, and while the food is indeed fun, there’s an undercurrent of seriousness and depth to each dish. A recent miso butter pasta, for instance, featured a honeynut squash miso from local purveyor Shared Cultures, along with kelp pearls and gochugaru; another recent offering featured striped shrimp with a freeze-dried strawberry sauce. The menu changes, so expect to be pleasantly surprised at your visit." - Dianne de Guzman, Eater Staff

"Temescal’s Julie’s offers a long tea list, solid coffee, and excellent food in a bright space, made even better by the sunny patio in the back. The housemade pastries — like the scones and biscuits — are particularly good with a pot of tea." - Janelle Bitker