Viridian represents a vision of creating a design-centric space for innovative craft cocktails, contemporary, local farm-driven food, and elevated desserts inspired by Asian-American nostalgia.
Driven by modern culinary technique with Northern California influences, our food, pastry, 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.
ABOUT VIRIDIAN
The team behind Viridian boasts a bevy of deep industry ties and Bay Area roots. Co-Founders, William Tsui, Raymond Gee, Jeremy Chiu, 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. Jeremy was part of the founding management team at Shinmai in Oakland and International Smoke (Mina Group). 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 Executive Chef Kevin Tang includes savory small dishes and unique desserts inspired by the Asian-American experience.
WINE
Viridian offers an eclectic wine list inspired by Master Sommelier, Andrey Ivanov, of Bliss Wine Imports. The program is designed to mirror Viridian's ethos of being environmentally conscious, diverse, and approachable. Most wines are sourced from small producers who look to minimize the long term effects of farming on their ecosystems, with many of them using dry farming (no industrial/added irrigation) as a way to reduce water consumption. Wines are chosen for their basic flavor profiles and rotate seasonally.
