Abstract Table Debuts "Blizzards"

The experimental fine-dining experience evokes wintertime Japan and Scandinavia.


Image: Dana Plucinski

Those conceptual artist-chefs behind the Friday-and-Saturday-night experimental fine-dining experience Abstract Table will debut its newest incarnation at The Gastropig in Oakland on Friday, Dec. 7.

Dubbed "Blizzards," the meal created by Andrew Greene and Duncan Kwitkor evokes a winter journey through Japan and Scandinavia — spent eating and drinking, as each course in the menu contains a "snow" or "ice" element.

Several courses will be served on hefty Japanese-inspired woodblocks custom-crafted by Mendocino-based carpenter Nikolai Sprinkling. Other courses will be served on tiles and stones. 

“Our goal is to give our guests a unique dining experience every time they visit Abstract Table,” Greene said.

The restaurant's refashioned interior will include table décor further reflecting winter landscapes, with artwork commissioned from San Francisco abstract artist Peter Warren.

Menu highlights will include soba, ikura, sweet potato snow, and nori brown butter (photo above); mussels, bacon dashi, charred citrus, and mushroom veil; hay-smoked albacore, blood sausage, brassicas, and honey glass; and goose, wild mushroom, quince gel, kohlrabi demiglace, and blackberry powder. 

Drink options will include sake from Oakland's Den Sake Brewery and pinot noir and pinot gris made by a Norwegian winemaker at Oregon's biodynamic Johan Vineyards. 

“With our first exhibit, 'Fine Dining on Paper,' we put a spin on the fine dining experience by incorporating playful and colorful plating into each course," Greene continued.

"'Blizzards' is a more immersive experience that combines our deep respect for Japanese cuisine with Duncan’s Norwegian roots. Everything we do — from the food to the plating to the decor — is filtered through our perspective as conceptual artists.”

A five-course "Blizzards" meal is priced at $50 per person; a seven-course meal is $70. 

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