Mägo
Fine dining restaurant · Piedmont Avenue ·
Wood-fired Northern California fare & drinks, rotating menu
Wood-fired Northern California fare & drinks, rotating menu
"The Oakland restaurant on Piedmont Ave. has a Thanksgiving feast that includes turkey with caramelized miso, chicory salad, roasted fall veggies, whipped potatoes, bread and butter, stuffing, and pumpkin and pecan pie. It’s $120, and serves two to four. They’ve also got a pretty extensive wine list, beer, and batched cocktails. Order here for pick-up on the 25th." - julia chen 1
"The San Francisco Chronicle praised Oakland’s Mägo for its Columbian-South American food, proclaiming its tasting menu “one of the Bay Area’s best values.” Indeed, the tasting 10-course tasting menu can fluctuate in price thanks to its noted dynamic price model; on Friday and Saturday, the menu is $110 per person, while Tuesday, Wednesday, and Thursday, the pricing is a more affordable $82." - Eater Staff
"Chef Mark Liberman may draw his culinary inspiration from some of the greatest kitchens in the world, but rest assured that his food isn't about fireworks. Instead, this kitchen team is focused on the unpretentious charms of great seasonal produce and a well-handled wood grill.Mägo's carte is heavy on casual small plates, such as ratatouille on toasted zucchini bread or crispy soft-shell crab with peaches and plums. And yet, there are fun surprises, too, like the kimchi-style sungold tomatoes that crown a pile of pasta alla chitarra. The nightly “for the table” meat option, like rabbit saddle or grilled tri-tip, is a surefire winner. Save room for such deliciously rustic desserts as corn pudding with blueberries and lime granita." - Michelin Inspector
"Focused on the unpretentious charm of seasonal produce and an expertly handled wood grill, chef Mark Liberman showcases his talents through Californian cuisine." - Kevin Chau
"Mägo is a family owned and operated fine dining restaurant from Chef Mark Liberman. The cuisine is focused on Colombian cuisine, utilizing the delicious ingredients of Northern California."