Snail Bar

"Closed shortly after opening due to permit issues, located above the popular Snail Bar in Oakland." - Dianne de Guzman

"Oakland’s Snail Bar just announced an edible collab with Rose of Los Angeles, with chef Andres Giraldo Florez creating a “high dose Delight inspired by the refreshing tropical flavor of a piña colada cocktail with the energizing effects of a Blue Dream strain,” resulting in a passion fruit toasted fig leaf gummy, weighing in at 10mg of THC each (with 20 per package). Rose boasts an “ingredient-driven approach” to edibles, collaborating with chefs and farmers for its flavors." - Dianne de Guzman

"Snail Bar has become a local favorite for those exploring the natural wine scene in Oakland, with in-the-know folks following chef Andres Giraldo Florez from his time at Saison (and Mugaritz and WD-50 before that) to this corner spot. Though there have recently been some issues with neighbors and a now-resolved controversy around service charges, the wine bar has continued to offer an ever-changing menu of bites meant to go alongside the extensive bottle and by-the-glass selections." - Dianne de Guzman, Matt Lardie

"The food options at wine bars can be hit or miss, but all of the offerings at chef Andres Giraldo Florez’s Snail Bar are delightful bites that are as much a draw as the wine itself. The menu changes from week to week, but diners can expect dishes featuring the freshest produce. Florez crafts a menu of carefully composed tartines, oysters, and yes, snails, among other items. On the weekends, Florez often sells a Colombian hot dog that’s become popular with customers, and he also collaborates with chef-friends on special dinners that are worth keeping an eye out for." - Dianne de Guzman, Eater Staff

"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." - MICHELIN Guide