Spinning Bones

"A night at Spinning Bones is all about roasted meat. The easygoing American restaurant on Park Street is where to go for heaps of pork ribs with jalapeño garum, slow-cooked pork shoulder, and rotisserie chicken paired with pickled red onions. It also checks all the boxes of a last-minute, slightly-nicer-than-casual weeknight dinner, or a weekend pork lovers’ double date—it’s easy enough to get a table without a reservation. Spend a few hours sipping on a few shiso highballs or a bottle of wine while discussing Alameda happenings with the staff. " - julia chen 1, lani conway

"A night at Spinning Bones is all about roasted meat. The easygoing American restaurant on Park Street is where to go for heaps of pork ribs with jalapeño garum, slow-cooked pork shoulder, and rotisserie chicken paired with pickled red onions. It also checks all the boxes of a last-minute, slightly-nicer-than-casual weeknight dinner, or a weekend pork lovers’ double date—it’s easy enough to get a table without a reservation. Spend a few hours sipping on a few shiso highballs or a bottle of wine while discussing Alameda happenings with the staff." - Julia Chen

"San Francisco restaurateurs Mike Yakura and Danny Sterling branched out to Alameda in 2019 with Spinning Bones, making a splash (and gaining the Michelin Guide’s Bib Gourmand designation). The Japanese touches at this self-proclaimed Californian rotisserie make it a standout, from meats marinated in shio koji and brushed with tare to sides like furikake rice and Japanese potato salad." - Meleyna Nomura

"Japanese touches at this Alameda rotisserie restaurant includes chicken marinated in shio koji and brushed with tare plus Hawaiian butter mochi cake for dessert." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"On the quaint island of Alameda comes this causal concept from restaurateurs, Mike Yakura and Danny Sterling. The entrance is in keeping with its industrial interior design, complete with a counter and kitchen in full view, exposed ductwork, and an indigo-blue ceiling.Billing itself as a Californian rotisserie, the menu is also strewn with Hawaiian and Japanese accents—behold such unorthodox sides as a Napa slaw, with pickled red kraut, carrot, and creamy sesame dressing. Top-notch meats take center stage, with starters (corn fritters with strawberry jam, anyone?) to boot. Marinated in koji and fermented rice, these umami-packed cuts are then grilled to rosy perfection. Desserts, like butter mochi cake with whipped cream, boast a light-as-feather texture." - Michelin Inspector