Open-kitchen experiments with unique ingredients to craft inspired New American fixed-price dinners. Oakland continues to evolve and maintain its "destination" status thanks in large part to Commis and its hard-working troupe. This serene and sparse original from Chef/owner James Syhabout is still turning out a menu of measured, elegant and well-conceived dishes to a packed house every night.
Tucked into colorful, boutique-strewn Piedmont Avenue, the dining space is long and minimalist, with a smattering of tables up front; intimate banquette seating in the back; and a lively counter overlooking the humming kitchen. Soft music and a vibrant service staff set the mood—cool and contemporary; relaxed but never casual.
In the kitchen, Chef Syhabout pairs well-sourced, local ingredients with precise technique to create his sophisticated nightly tasting menu. Dinner might unveil a plate of silky scallops with tangy crème fraîche, poached asparagus, and charred lemon granité. Warm, roasted abalone with crispy fried artichoke may then be tailed by a chilled fava bean soup laced with green tomato gelée and smoked trout roe. Perfectly poached halibut with spring pea "porridge" and a fragrant ginger foam is another beautifully composed plate that reflects the kitchen's attention to detail.
MICHELIN Guide’s Point Of View
Two MICHELIN Stars: Excellent cooking, worth a detour!
This serene elder from Chef/owner James Syhabout is packed every night. Tucked into colorful Piedmont Avenue, the space is long and neat, while soft music and a vibrant staff set the mood. It's cool and relaxed but never casual.
Chef Syhabout pairs local ingredients with precise technique; he also pulls from his Thai and Chinese heritage to deliver an elegant menu full of familiar flavors that taste as wonderful as they look. Dinner might unveil silky scallops with crème fraîche, poached asparagus and charred lemon granité. That signature slow-poached egg yolk sitting in a bed of onion- and malt-infused cream is a consistent thrill; while white sturgeon caviar with creamed potato and beer-marinated onion resembles an elevated sour cream-and-onion dip.
