SALSIPUEDES

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“The iron is certainly hot for an affordable, inventive restaurant like this” – Peter Kane, SF Weekly

Open 5:30PM-9:30PM Tuesday through Saturday.

4201 Market Street in Oakland. This is the Longfellow neighborhood which is in between Temescal and Emeryville, about a 7-minute drive from downtown San Francisco (depending on bridge traffic) and less than that from downtown Oakland or Berkeley. There is plenty of on-street parking in the area. We are a 10 minute walk from the MacArthur BART station.

We seat walk-ins or you can make a reservation here. Come on in! Phone 510-350-7489.

We are available for events, parties and catering. Email Jay: jay@jayporter.com.

MENU

CORN NUTS nori salt 3.5
TORTILLA ESPAÑOLA house cured albacore, Greek yogurt, lime 4

BEEF TONGUE cactus, uni crema, seaweed, green salsa 15
WEDGE SALAD seared butter lettuce, tomato, miso dressing 9
TEMPURA NOPALES kewpie mayo 8

CHILI SQUID peruvian potatoes 14
OCTOPUS BAO oregon shrimp, mozzarella, chicharrones15
ROASTED VEGETABLES kefir farmer’s cheese 11
PORK STEAK roasted fennel, mizuna pesto 21
DROWNED FRIED CHICKEN TORTA wakame kimchi 13

“BURGER & FRIES” special, now available any day
fried chicken torta, tempura nopales, glass of any beer – $20 – $20

DRINKS

pink
LOS PILARES Grenache Winter Rosé San Diego CALIFORNIA 42 / 11

sparkling
AGRICOLA MENTI GIOVANNI Roncaie sui lieviti Veneto 2014 ITALY 40

white
BENGOETXE Getariako Txakolina 2013 SPAIN 47 / 12
MANU LANDRON La Croix Moriceaux Muscadet 2014 FRANCE 36 / 10
QUINTA DAS BAGEIRAS Colheita Branco Bairrada 2013 PORTUGAL 30 / 7.5
DOMAINE RIMBERT L’Agathe Roussillon 2014 FRANCE 9 / 36

red
FRONTÓN DE ORO Tinto Canary Islands 2013 SPAIN 40 / 11
DOMAINE DU POSSIBLE Le fruit du hasard Roussillon FRANCE 36 / 10
BICHI Nebbiolo Luyt-Téllez 2014 Tecate BAJA CALIFORNIA 45 / 13
LOS PILARES Grenache-Carignan 2013 San Diego CALIFORNIA 45

sparkling mead 750ml
HEIDRUN Radish Blossom Honey méthode champenoise OREGON 48

cider 750ml bottles except as noted
SHACKSBURY Basque cider SPAIN 22
CYRIL ZANGS Brut Calvados FRANCE 32
CYRIL ZANGS Easy Cidre Calvados FRANCE 38

MIXED DRINKS
SUTTON AND SODA with Sutton Cellars brown label vermouth 10

beer 1L / 350ml
1903 pre-prohibition american lager CRAFSTMAN Pasadena 16 / 6
ASCENDER IPA india pale ale FIELDWORK Berkeley 19 / 7
FRONTIER AMBER california common OL’ REPUBLIC Nevada City 16 / 6
URSA MINOR tart California Biere de Garde CRAFTSMAN Pasadena 19 / 7
LEAF JUMPER dark farmhouse ale WOODFOUR Sebastopol 19 / 7
DEATH AND TAXES black lager MOONLIGHT Santa Rosa 16 / 6

the soft stuff
AGUA FRESCA OF THE DAY 1L / 350ml 13 / 5
HOUSE KOMBUCHA 12 oz 5
MEXICAN COKE 350ml 3

WE ARE

Marcus Krauss – Chef. Most recently cooked at The Restaurant at Meadowood.

Luis Abundis – Desserts. Owner of Nieves Cinco de Mayo hand-turned artisanal ice cream stores in Oakland and San Francisco.

Bradford Taylor – Wine. Owner of Ordinaire wine shop and wine bar in Oakland.

Jay Porter – Beer. Owner of The Half Orange beer-centric eatery in Fruitvale, East Oakland. Previously owner of The Linkery and El Take It Easy in San Diego.

ACCOLADES

“A dream team of talent” – Ethan Fletcher, San Francisco Chronicle

“From such a culinarily credentialed group, you’d expect confidently cutting-edge creativity—and that, in this 25-seat, big-windowed corner space formerly occupied by a nail salon, is what you get, from the sashimi-esque, yuzu-ponzu-sauced, serrano-chili-dressed raw-black-cod tiradito on down.” – Anneli Rufus, The Monthly

“One of the best, most distinctive fried chicken sandwiches in a city that has no shortage of great fried chicken sandwiches…Krauss, for his part, is the kind of dinner host who’s egging on his guests to try something new. If you’re up for the adventure, it’s some of the most interesting food in town.” – Luke Tsai, East Bay Express

“The iron is certainly hot for an affordable, inventive restaurant like this” – Peter Kane, SF Weekly

“The bao is fluffy and perfect and the salty octopus blends so well with shrimp, salsa verde, and crunchy chiccarrones that you’ll want to order another round almost immediately. It is the perfect combination of everything this restaurant is trying to achieve, and it is not to be missed. Seriously.” – Sarah Medina, 7×7

“[The] menu, described as “seaside barbecue,” features unusual but harmonious flavor combinations: an octopus melt bao, for example, stuffed with pork cracklings and shrimp, or a roasted-corn dish that takes elements of elote—crumbled cheese, lime, and a dusting of chili powder—and tweaks them with trout roe, sea grass, and nixtamal ice cream. Get out if you can, and go.” – Rebecca Flint Marx, San Francisco Magazine

“If this joint is not already on your usual rotation, Oaklanders, check yourself” — Cassandra Landry, ChefsFeed

42ND & MARKET IN OAKLAND

510 350 7489

4201 Market, Oakland CA 94608