Jack London Square
Marina · Alameda County ·
Waterfront dining, recreation, events, and historic charm
Waterfront dining, recreation, events, and historic charm
"Chef Roland Passot brings the latest outpost of his Left Bank Brasserie mini-chain to Jack London Square, with some new dishes to set apart this waterfront location. For the seafood-inclined, there’s the Petite Plateau with a selection of raw and prepared seafood items; there’s even a fried chicken option that’s special to this location, an ode to Blue Ribbon Fried Chicken in New York." - Dianne de Guzman
"Situated along the scenic Oakland/Alameda estuary, Jack London Square is portrayed as a vibrant destination that brings together dining, retail, recreation, and year-round events—from lively summer night markets and outdoor movies to kayaking and bicycling along the waterfront." - Paolo Bicchieri
"Situated along the scenic Oakland/Alameda estuary, Jack London Square is a vibrant destination that brings together dining, retail, recreation and year-round events, from lively summer night markets and outdoor movies to kayaking and bicycling along the waterfront." - Ellen Fort
"Situated along the scenic Oakland/Alameda estuary, this waterfront destination brings together dining, retail, recreation and year-round events—from summer night markets and outdoor movies to kayaking and bicycling—making it a lively spot for locals and visitors alike." - Elazar Sontag
"Opened last spring in Jack London Square by chef Daniel Patterson and his Alta Group in the former home of Haven, the restaurant showcases Palestinian and Syrian food and initially worked with consulting chef Reem Assil. Palestinian-American chef Mona Leenais has joined the kitchen as a consultant, picking up where Assil left off; Leenais says she is excited to share her knowledge of Palestine’s food, culture, ingredients, and rich history with the Dyafa team and describes Arabic food as “extremely savory, rustic, and homey; at the same time it is complex and layered.” Though Assil made clear her earlier consulting role was temporary so she could focus on projects with operating control, Leenais later clarified that her consulting role at Dyafa is permanent and that she aims to provide refinement, education, and some modernization of the menu—celebrating California’s bounty with a more seasonally driven approach and bringing in influences beyond strictly traditional Palestinian fare—adding that Dyafa is “such an amazing restaurant as it stands.”" - Caleb Pershan
