Hopscotch will be a new addition to Oakland’s burgeoning Uptown District. Situated two blocks from both the Fox Theater and the Paramount, it will be a great choice for concert goers. But more than that, we are really excited to be a part of this community. Every resident we pass on the street greets us warmly. The many non-profits and community organizations that have offices nearby seem so excited about our opening.
Hopscotch will embody what we love about dining out. It is a charming space reminiscent of a 50’s diner, with refined classic touches like a marble bar, natural cork checkerboard floor and authentic schoolhouse light fixtures. Our staff will be welcoming and knowledgeable. We focus on high quality service without pretention. We believe that outstanding service is the key aspect to any restaurant experience and so we strive to make your service both warm and impeccable.
The Food and Beverages at Hopscotch will always start with the best ingredients. We source responsibly—local when possible, sustainable always. Chef/Owner Kyle Itani (Yoshi's SF/Oakland; The Meatball Shop, NYC) will helm the kitchen. His food will be Japanese inspired regional American. The menu will change frequently, but will feature items like Kirin Steamed Clams with house made Merguez sausage and duck fat potato chips, Marinated Pork Belly Grinder with daikon carrot salad, and a Yuzu Meringue Pie. Kyle, the grandson of both a farmer and a butcher has found inspiration in ingredients since he can remember harvesting rhubarb and tomatoes for the first time. The techniques Chef Kyle has learned with a classical training and years in Japanese kitchens is ever present, whether preparing a dish which is an homage to a traditional Japanese delicacy or classic regional American meal.
The admiration for ingredients and an insistence on balance one will find in the food at Hopscotch will be equally present in the preparation of our cocktails and beer and wine lists. Co-owner Jenny Schwarz will be responsible for the front of house operations of Hopscotch including the beer, wine and cocktail lists. No stranger to the kitchen (although her specialty is Mexican, known for her tamales), she will be mixing up house made bitters and curing seasonal tinctures. Her motto is to keep it simple and she lives by the rule of removing the last one or two ingredients to whatever concoction her bartenders have just created.
It's a crazy thing to post up here, tell you our story and ask for a dime from a stranger. But, the point is we don't want to be strangers. We love this crazy virtual community and we love our geographical community -- thrilled to be a part of both. We think we are offering some really fun rewards if you choose to get involved. We hope you think so too!
Cheers! Jenny and Kyle
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