Abstract Table, A Permanent Dinner Series, Debuts At The Gastropig In October - Food & Beverage Magazine

Abstract Table, A Permanent Dinner Series, Debuts At The Gastropig In October

Conceptual artists-turned-chefs Andrew Greene and Duncan Kwitkor draw outside the lines
with Abstract Table’s fun and unexpected multi-course dinner concept

Abstract Table, a fine dining experience without boundaries or pretension, debuts as a permanent dinner series at The Gastropig in Uptown Oakland on Friday, October 5. Chefs Andrew Greene and Duncan Kwitkor, who collaborated on the menu at Duchess in Rockridge and are veterans of Naked Kitchen’s intimate San Francisco pop-ups, offer a multi-course tasting menu that combines Japanese influences with unexpected global flavors. Abstract Table will be at The Gastropig every Friday and Saturday night, with plans to expand to five nights a week in 2019. Reservations are available through Resy.com.

Abstract Table chefs Andrew Greene and Duncan Kwitkor (Credit Jason Hendardy)

Greene and Kwitkor met in 2004 at the San Francisco Art Institute, while both were pursuing a fine arts degree in painting. The California natives shared a deep affection for surfing, abstract art, food, and wine, which became the basis of a lifelong friendship and propelled their artistic talents into the kitchen. Abstract Table encompasses Greene and Kwitkor’s philosophy of stepping outside of fine dining norms and making fine dining fun, conceptual and approachable.

“Our goal is to bring an eclectic style to the plate, to experiment with different flavors and combinations, and to remove pretension from fine dining,” said Greene. “We may take our guests a little out of their comfort zones, but we want them to leave satiated and happy to have tried something new and unexpected.”Abstract Table will present different dining “exhibitions,” much like an art gallery but centered on food. The Abstract Table menu changes every three months to coincide with the seasons and to give Greene and Kwitkor a continually changing outlet for their creativity.

Charcoal beet, shiitake ragu, furikake granola, fish caramel (credit Dana Plucinski)

The first exhibition is “Fine Dining on Paper,” where fine dining is presented on metal trays lined with biodegradable sandwich paper. The presentation is colorful, full of unexpected ingredients and unforeseen flavor combinations, and is beautifully executed. The dining ambiance is relaxed and playful, the culinary team will be outfitted in their favorite duds rather than chef’s jackets, and servers will ensure that guests feel welcomed, regardless of where they are on their culinary journey. Diners can choose either a five-course tasting menu for $50, or seven-course menu for $70.

Ocean trout, wild arugula nage, pickled endive, coconut (credit Dana Plucinski)

While fish is a centerpiece of the Abstract Table menu, the chefs enjoy experimenting with vegetables, game and uncommon cuts of meat, from beef cheek to ostrich meat. Greene and Kwitkor are also avid foragers and regularly comb the coasts and forests for fresh and wild ingredients
for their weekly dinners. Fine Dining on Paper menu items may include Ocean trout with wild arugula nage, pickled grilled cucumber and coconutCharcoal beet, mushroom, furikake granola and fish caramelBeef cheek with turnip, tamari onion, edamame puree and sake glaze; and Lamb breast with smoked cauliflower, fennel and togarashi honey. The beverage program includes a curated list of beer, wine and locally made sake.

Abstract Table at The Gastropig is located at 2123 Franklin Street in Oakland. Reservations will be posted one month in advance on Resy.com, with seating times offered at 6 p.m. and 8:30 p.m. on Fridays and Saturdays. The restaurant can accommodate 49 guests per seating. A five-course meal is priced at $50 per person; a seven-course meal is $70 per person (excluding beverages, tax and gratuity). For additional information, please visit www.abstracttable.com.

ABOUT ABSTRACT TABLE
Founded by chefs Andrew Greene and Duncan Kwitkor, Abstract Table at The Gastropig in Uptown Oakland is a permanent dinner series that offers conscious fine dining without boundaries or pretension. The multi-course tasting menu combines Japanese influences with unexpected global flavors every Friday and Saturday night. Abstract Table encompasses Greene and Kwitkor’s philosophy of stepping outside of fine dining norms. This sumptuous yet affordable multi-course tasting menu is served in a simple, laid-back setting and features inventive, playful, colorful fare with an emphasis on fresh fish.

ABOUT THE GASTROPIG
Founded in 2017 by Oakland entrepreneur Loren Goodwin, The Gastropig is a breakfast sandwich and brunch spot in the heart of Uptown Oakland. The popular restaurant offers an array of delicious breakfast sandwiches served all day, with additional hot lunchtime options. The Gastropig’s signature sandwich is the Baconslut, an applewood smoked bacon sandwich with an over easy egg, cheddar cheese, and Aleppo chili aioli served on a brioche roll. The restaurant is open seven days a week and is home to the twice-weekly permanent dinner series Abstract Table.

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