Parche
Colombian restaurant · Waverly ·
Globally influenced Colombian fare, creative cocktails, sangria
Globally influenced Colombian fare, creative cocktails, sangria
"Across the bridge in Oakland, the popular Colombian spot Parche just started serving a new Caribbean salpicón of blue crab and passionfruit, showcasing how the fruit is being incorporated into traditional Latin American preparations." - Flora Tsapovsky
"A festival atmosphere, advertised by a lively playlist of Latin music and colorful décor, may draw you in off the street, but the charming service and soulful, satisfying cooking seal the deal. Alongside an assortment of ceviches and empanadas, the menu proudly announces its Colombian bona fides with dishes like patacones (smashed fried plantains) and arepas, but isn’t shy about departing from tradition. The cooking embraces the country’s multicultural influences, including African and Lebanese, spotted in items like a labneh dipping sauce served with cheese-filled yuca buñuelos, or a leche de tigre with tahini. This isn’t a spot for a quiet, pensive night out, but if the volume is elevated, so too is the sense of fun." - Michelin Inspector
"This Colombian restaurant in Uptown Oakland is doing both a lunch menu (two courses, $35) and dinner menu (three courses, $65). The entrees include options like a chorizo corn dog, Cartagena-style braised short rib, and a fried whole branzino." - julia chen 1
"Colombian restaurant Parche has gotten notice from both locals and the Michelin Guide, and now the owners have taken brunch up a notch. Parche hosts a bi-weekly drag brunch with Port Bar, alongside a plentiful menu featuring items like arepas con queso and tamales. The cocktail menu features four versions of the gin and tonic, as well as their own concoctions, such as Fuera de Serie, a drink featuring tequila, Campari, amontillado sherry, pink peppercorn syrup, and grapefruit." - Dianne de Guzman, Lauren Saria
"Alongside an assortment of ceviches and empanadas, the menu proudly announces its Colombian bona fides with dishes like patacones (smashed fried plantains) and arepas, but isn’t shy about departing from tradition. The cooking embraces the country’s multicultural influences, including African and Lebanese, spotted in items like a labneh dipping sauce served with cheese-filled yuca buñuelos, or a leche de tigre with tahini." - MICHELIN Guide