The advent of Parlour in Uptown might signal a new trend: the re-creation of a slice of 21st-century San Francisco (in this case, maybe a trendy Valencia Street restaurant) smack dab in the middle of Oaklandish territory. Welcome. Parlour follows a pricey-but-sure formula of wood-oven pizzas and interesting seasonal, market-driven appetizers, salads, small plates, pastas, and entrées with Cal-Ital flair. And Parlour does it with cool and calculated postindustrial décor and young, energetic, moderately tattooed staff. Finely balanced cocktails and a nice variety of beers go well with offerings such as roasted Mangalitsa pork loin and belly, fava leaf gnocchi, pork-veal-beef meatballs, artisan cheeses and charcuterie plates, and crispy squash blossoms with buratta and ribbons of melting lardo. The food—especially our desserts of butterscotch panna cotta and affogato—are artfully plated, confirming that creative minds and hands are at work in the kitchen. There is much to look forward to at Parlour, including a duck egg chitarra pasta with slow-cooked duck ragu and an octopus starter from the wood oven with marinated chechi beans. Serves dinner Tue.-Sun. Lunch and weekend brunch are planned.