When chef/entrepreneur Ivan Tellez decided to spin off an Alameda eatery from his Concord Mexican restaurant and his food truck business, he opted to create a New American bistro under the steady hand of chef Ruben Diaz. The menu brings to mind upscale hotel dining room dishes of years past, such as a crispy-skin-on filet of salmon with fregola pasta and summer squash, pancetta prawns, grilled chicken breast, seared scallops tumbled alongside gooey and chewy three-cheese risotto, a beautifully marbled Wagyu ribeye, and battered cod with terrific French fries that transcend ordinary fish and chips. For starters, try the juicy mussels in a gingery curry broth and the crispy pork bites — a three meaty deep-fried ribs. There’s a burger, of course, in this case stuffed with Oaxacan cheese. Vegetarian options include lentil cakes dolloped with cucumber yogurt sauce, a veggie burger with sweet potato fries, a roasted vegetable sandwich, salads (Caesar, spinach, beet and farro), and various sides: mashed potatoes, roasted baby carrots, polenta. Feeling more like an instant neighborhood classic than a destination for non-Islanders, CK’s strengths include precise preparations, artful presentations, large portions, and extremely reasonable price points for cuisine of this caliber. Serves lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.-Sun. www.CKRestaurant.com.