During Oakland Restaurant Week, Viridian is offering a special $35 four-course set menu (not including sales tax and a 20% gratuity), which also features an aperitif cocktail or non-alcoholic cocktail. Diners may choose from the signature Tomato Beef cocktail or the Purely Passion non-alcoholic cocktail.
Full table participation in the Oakland Restaurant Week menu is required. Sales tax and a 20% automatic gratuity will be applied to the entire table’s bill, including any items ordered outside the ORW set menu. This gratuity applies to all checks, including split checks. A maximum of two credit cards may be used per table. Although this menu can be served without nuts, we regret that we cannot accommodate all dietary restrictions nor provide substitutions.
ABOUT VIRIDIAN
Viridian represents a vision of creating a design-centric space for innovative craft cocktails and contemporary, local farm-driven food inspired by Asian-American nostalgia.
Driven by modern culinary technique with Northern California influences, our food and beverage programs are led and created by Michelin industry veterans. We welcome you to join us for an evening of laughter, wonderment, and exceptional service.
The team behind Viridian boasts a bevy of deep industry ties and Bay Area roots. Co-Founders William Tsui, Raymond Gee, and Alison Kwan were inspired to create Viridian by their passion for hospitality and connection to their Asian-American heritages. Bringing over 10 years of bar experience to Viridian, William spent the majority of his career in fine dining, most recently at Lazy Bear, where he was the Bar Manager. Raymond was formerly the bar manager and assistant general manager of Oakland’s Noodle Theory Provisions and also tended bar at Hakkasan San Francisco. Alison brings years of world-class bartending and management experience, including a tenure as Venue Manager at one of New Zealand’s most premier bars and nightclubs.
THE BAR
William Tsui’s beverage program features hyper-seasonal and produce-forward cocktails. Applying both classic and modern cutting-edge cocktail techniques, the program strives to celebrate the bounty of local produce, with a dynamic cocktail list regularly highlighting these ingredients as they come in and out of peak. Viridian’s drinks are farm-to-glass, supporting small farmers and businesses, while striving to be a sustainable and minimum-waste establishment.
FOOD
The food menu, presented by Michelin-seasoned Consulting Chefs Andrew Hori and Jon De La Torre includes shareable dishes inspired by the Asian-American experience. Our consulting chefs bring with them their backgrounds from award-winning restaurants such as Mourad, SingleThread Farm, Commis, and Quince. Enjoy inventive twists on beloved classics and nostalgic dishes surrounded by the warm glow of our Hong Kong-inspired neon lighting.
