Snail Bar

"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

Why Burdell in Oakland Is the No. 1 Restaurant in America

"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

Another Bay Area College Bar Is Closing: San Francisco State University’s the Pub Shuts Down | Eater SF

"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

New Potential Legacy Business Resolution to Help Protect San Francisco Restaurants and Shops Against Eviction - Eater SF

"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

The Best East Bay Wine Bars | Eater SF

"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