Snail Bar
Wine bar · Temescal ·
Natural wine bar serving creative small plates, oysters, and snails
Natural wine bar serving creative small plates, oysters, and snails
"Although it would be easy to dismiss this perpetually buzzy spot as just another cooler-than-thou hipster haunt for natural wine, here you'll find some of Oakland's most exciting and well-crafted cooking. Chef Andres Giraldo Florez has worked in some of the world’s loftiest kitchens, and although the vibe here is unfussy, his fine dining chops are evident in every precise, flavorful dish. The concise menu changes frequently, but the namesake gastropod is always on offer, served in-shell, bathed in redolent garlic confit and cashew miso butter, topped with a coin of tangy kumquat. There might not be typical main courses, but guests will have no difficulty filling up on the array of creative small plates, from raw bar offerings to impeccable crudités." - Michelin Inspector
"A Temescal spot noted for its natural-wine selection, catering to diners looking for low-intervention, thoughtfully curated bottles alongside the neighborhood’s evolving dining scene." - Becky Duffett
"Described as a popular Oakland spot, this business was the downstairs neighbor/host for the upstairs venture by Chef Andres Giraldo Florez; the city sent a cease and desist to the building’s landlord and the business for holding “unauthorized events and operating an unlicensed entertainment venue,” per the Chronicle." - Dianne de Guzman
"An Oakland spot, Snail Bar announced an edible collaboration with Rose of Los Angeles in which chef Andres Giraldo Florez created a “high dose Delight” inspired by the tropical flavor of a piña colada cocktail and the energizing effects of the Blue Dream strain; the result is a passion fruit toasted fig leaf gummy dosed at 10 mg THC each, sold 20 per package." - Dianne de Guzman
"This October, Oakland’s Snail Baron will host a residency by pop-up Petite Percebes every Tuesday and Wednesday from 5 p.m. to 10 p.m. (or until sold out); chefs Lucas Dai Pra and Natallie Avitia—known for deft tapas-like dishes such as seared scallops with kohlrabi purée and chicken meatballs with yuzu kosho—will be serving an oyster-bar-style menu with lots of fresh seafood, and wine will be available from Snail Bar. The October 1 and 2 dates will also double as a fundraiser for the wine bar, which is currently facing issues with its neighbors." - Justine Jones
