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plate on table with steak, roasted corn on the cob, grilled zucchini and peppers, and a sweet potato, glass of red wine, silverware setup

Our Parklet is open! We have heaters so come and see us! Seating is available for dinner and brunch on a first come first served basis.


Delivery through DoorDash/Caviar is now available!


BRUNCH TAKEOUT

SATURDAY & SUNDAY 10:00AM-2:00PM


DINNER TAKEOUT

WEDNESDAY-SATURDAY 5:00-9:00

Order Online on our website or through Doordash


Almond and Oak

Make a Reservation with Resy 

raw oysters on ice with side of dipping sauce and lemon wedges
kitchen of Almond and Oak with chefs preparing dishes
roasted pork on top of grilled vegetables and potatoes
breakfast platter with scrambled eggs, potatoes, bacon, corn, and peppers

Chef Rico opened Almond and Oak in December of 2018

Rico Rivera was born and raised in Oakland, California. After graduating from Skyline High School, he attended the Culinary Institute of America in Hyde Park, New York.

Rico returned to the Bay Area and began his cooking at the Lark Creek Inn. This is where he developed a passion for local and sustainable cooking. Trips to the markets became an essential element in influencing his cooking sensibilities and intuition.

Rico moved to Boston to assist James Beard award winning chef Michael Schlow open the Great Bay Restaurant in Kenmore Square. It was here where he worked with amazing seafood caught by local fisherman.

After 3 years in Boston, he moved to New York to further his culinary education and worked at the famed Gramercy Tavern under chef Tom Colicchio. This is where he developed a love for cooking with live fire.

Longing to return to his roots, he moved back to Oakland and began working at the then, newly opened, Pizzaiolo. After 5 years at Pizzaiolo, Rico was ready to take on the opportunity of running a kitchen of his own. He became the Executive Chef at Flora Restaurant in Uptown Oakland, where he spent 8 years developing and nurturing relationships with neighborhood farmers.

Rico now takes on the helm at his own restaurant, Almond and Oak in his hometown of Oakland. The cuisine is California New American, focusing on a seasonality with a market-driven menu.

Featured Cocktails

Jon Prange has worked in bars in the Bay Area for over a decade. Many might know him from his long tenure at Bar 355.

"Overlook Hotel" cocktail, garnished with mint

OVERLOOK HOTEL

gin, mezcal, french vermouth, grenadine, absinthe

"Cobra Kai" cocktail

COBRA KAI

mezcal, cassis, citrus, cardamom

"Marine Street" cocktail

MARINE STREET

sea gin, singani 63, lemon, lime, furikake, wasabi sprouts

Almond and Oak

3311 Grand Ave
Oakland, CA 94610
Tel: 510-250-9550
Get Directions