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Since 1993, Italian Colors has been the go-to destination for those seeking authentic Californian-Italian cuisine. In a welcoming atmosphere with both indoor and outdoor dining options, culinary delights are expertly crafted using high-quality, locally sourced ingredients. The house-made pastas, delectable entrees paired with a carefully curated wine list, and skillfully crafted cocktails offer a flavor journey from the first bite. Whether you prefer intimate get-togethers or large celebrations, their generous dining room and patio provide the perfect ambiance. Enjoy onsite parking, and remember, while reservations are recommended, walk-ins are always welcome. Take out available.
Long-standing osteria serves up classic Italian comfort eats in a homey, family-friendly atmosphere.
Address and Contact Information
Address: 2220 Mountain Blvd #100, Oakland, CA 94611
Phone: (510) 482-8094
Website: https://italiancolorsrestaurant.com/
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Italian Colors Restaurant – Italian Food in Oakland, CA
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We serve wine from some of the best local California vineyards, big and small, as well as carefully selected vineyards from Italy.
Reviews
Jyoti Singh
Lots of parking on a Saturday, at 6:30pm.
Sat outdoors, heaters would come on, if needed. We didn’t need it 2 weeks ago.
My group of 3 ladies, celebrating a birthday of one of them. All food choices fresh, flavorful, hot/ steaming. My chicken picatta, with mashed potatoes, grilled vegetables, perfect. $25. Had left overs.
My companions entrees , of salads, pizzas, enjoyable too.
… moreSat outdoors, heaters would come on, if needed. We didn’t need it 2 weeks ago.
My group of 3 ladies, celebrating a birthday of one of them. All food choices fresh, flavorful, hot/ steaming. My chicken picatta, with mashed potatoes, grilled vegetables, perfect. $25. Had left overs.
My companions entrees , of salads, pizzas, enjoyable too.
Joseph Martin
We’ve been to Italian colors a number of times now and every time it is absolutely perfect. The food is wonderful, the service is great and the atmosphere is fantastic. The live music from the guitarist is a wonderful touch. I’m so glad they’re such a great restaurant for me to go to. I will always be going back to this place
… moreGiovanna Jeanette
Went here with my sister and brother in law on a Friday night. The food was splendid. We started with calamari and it was one of the best calamari I’ve had and it’s my go to at most restaurants. I had the fettuccine pasta with shrimp and it was delicious my brother in law had a taste and he wanted to order himself a plate. We had a mushroom pizza which was tasty and my sister had the lasagna which was also yummy. I had my first espresso martini and it was the perfect pairing for dessert!
… moreTheresa Ayala
I recently made a reservation for a large group. They were very responsive and they made the reservation very easy.
Unfortunately half of our group couldn’t attend due to family matters. I felt terrible, but the staff was very understanding and accommodating. Our server was wonderful, I wish I got his name. (The evening of 12/10/23)
The cocktails are classics with an upscale twist, as well as an extensive wine list. The food is excellent. I recommend the calamari, ahi tuna salad, duck confit and tiramisu.
This was my first time here and I plan to go back on a date night or with friends sometime soon!
… moreUnfortunately half of our group couldn’t attend due to family matters. I felt terrible, but the staff was very understanding and accommodating. Our server was wonderful, I wish I got his name. (The evening of 12/10/23)
The cocktails are classics with an upscale twist, as well as an extensive wine list. The food is excellent. I recommend the calamari, ahi tuna salad, duck confit and tiramisu.
This was my first time here and I plan to go back on a date night or with friends sometime soon!
Soreliz Ascanio
Delicious! They got us in last minute, on New Year’s Eve. Our first time there. Their cocktails are worth the price. We had the prosciutto salad, the spaghetti and meatballs, and salmon w/ mushroom risotto. For desert, tiramisu.
… moreCarolyn
I came here for a memorial lunch and I really enjoyed it with just a few reservations. They do not have gluten-free pasta or pizza which should be in every place in my opinion. They did have a delicious salad and chicken. Other people enjoyed the pasta. The people who run the restaurant are very nice. The service is excellent. The atmosphere is nice with art on the walls. I would like to come back. The location is nice as well.
… moreDavid White
So disappointed. Was there a few weeks ago and had a very delicious chicken parm. Went back the other day and was told they only have it on the menu occasionally. Given there is eggplant Parm on the menu, not sure why it’s not a regular item. What we had wasn’t nearly as good.
… moreP. I.
Update:
Who in the WORLD would think to do an upgrade on a corn dog by giving it a wild lobster center, a spicy herbal batter, and a new take of a remoulade New Orleans dipping sauce?
Italian colors. That’s who.
Must be tried. Trust me.
I can’t put my finger on it, and in some ways I hope I never do, because the elusive nature of cuisine and a dining experience that is so perfect to me, probably shouldn’t be fully explained. And this is why I excel at this. LOL. Because I know so little.
There are people in my family that know everything about wine, and know everything about food, which is something I hope I never experience, because for the past few months I have just walked into Italian colors, and asked for the chef choose my evening’s fare for me. The chef, (“El Chino”, a mysterious and beloved character there at the restaurant who is said to have an advanced martial arts background) has obliged me each time, and performed what people in my family might consider a full-blown miracle.
The chef and the staff, at Italian colors have succeeded in making me fall in love with foods that I have hated my entire life. Eggplant, beets, lamb, arugula, these were once curses spat at enemies in the heat of battle, and cauliflower. I really hated cauliflower.
Well, I have now been forced to eat my words, along with these once dreaded foods, which El Chino, and the staff have transformed into stellar dining experiences, using simplicity, fresh ingredients, genius pairings, Thanks to Dylan, (the house manager I think), who has an astonishing knack for pairing food and wine, and has been something of an instructor for me and how to eat Italian food),
And so far, it has been a stake raising game of calling my bluff Time after Time again. And every time they pull it off.
Tonight my opening course was roast beets and mixed greens, with giant cheese, and a sherry-tinged dressing salad, a slightly sweet and palate awakening dish, (Note: that is not one but two foods I formerly hated in one single dish.) Paired with a Sicilian Girolamo Russo Etna Rosso ‘A’rina’, a blended wine, whose depth and earthiness. Perfectly with the acidity of the beet salad.
My main course was the “Forno”, an Herb marinated half rack of lamb served medium rare, with mashed potatoes and vegetables, and while they brought out a knife, I could have just this easily eating it with a spoon. It was the most tender lamb I have ever had and when I asked, the chef informed me that it had been in a sous vide process, for hours and then reverse seared for presentation. Astonishing. This is yet another food I did not appreciate until I ate here. This was paired with an incredible Fabio Motta 2019 2019 Bolgheri Rosso Rosso Pievi, ruby red blend of Merlot and Cab, with a fresh and crisp nose, and undertones of berries and smoke, which cut through the unctuous fatty goodness of the Lamb, and balanced the entire meal out.
Some beauty in the world often remains behind the veil, while some, deserves to be seen and enjoyed. This is the latter class.
Now, on to last week’s review. LOL
I’m fairly sure, the chef, the front of the house, and the entire staff for that matter, don’t really know how good they are.
There is something magical that happens when you take High cuisine and put an earthy, family vibe to it, especially with Italian cuisine, which varies incredibly, from overdone and over-presented food, to minimalist rustic ingredient-driven cuisine with less heat cooking and more genius simple natural flavor combinations and parings. But when you take the higher elements of Italian cuisine, and make it earthy, inviting, and almost working class, for me, that is magic beyond the CIA, or Cordon Bleu, devoid of pretension, but still absolutely meaningful and memorable, by any estimation as a holistic dining experience.
Amazing food, amazing people, and an amazing experience. I’d give it 10 Stars if I could.
Piero
… moreWho in the WORLD would think to do an upgrade on a corn dog by giving it a wild lobster center, a spicy herbal batter, and a new take of a remoulade New Orleans dipping sauce?
Italian colors. That’s who.
Must be tried. Trust me.
I can’t put my finger on it, and in some ways I hope I never do, because the elusive nature of cuisine and a dining experience that is so perfect to me, probably shouldn’t be fully explained. And this is why I excel at this. LOL. Because I know so little.
There are people in my family that know everything about wine, and know everything about food, which is something I hope I never experience, because for the past few months I have just walked into Italian colors, and asked for the chef choose my evening’s fare for me. The chef, (“El Chino”, a mysterious and beloved character there at the restaurant who is said to have an advanced martial arts background) has obliged me each time, and performed what people in my family might consider a full-blown miracle.
The chef and the staff, at Italian colors have succeeded in making me fall in love with foods that I have hated my entire life. Eggplant, beets, lamb, arugula, these were once curses spat at enemies in the heat of battle, and cauliflower. I really hated cauliflower.
Well, I have now been forced to eat my words, along with these once dreaded foods, which El Chino, and the staff have transformed into stellar dining experiences, using simplicity, fresh ingredients, genius pairings, Thanks to Dylan, (the house manager I think), who has an astonishing knack for pairing food and wine, and has been something of an instructor for me and how to eat Italian food),
And so far, it has been a stake raising game of calling my bluff Time after Time again. And every time they pull it off.
Tonight my opening course was roast beets and mixed greens, with giant cheese, and a sherry-tinged dressing salad, a slightly sweet and palate awakening dish, (Note: that is not one but two foods I formerly hated in one single dish.) Paired with a Sicilian Girolamo Russo Etna Rosso ‘A’rina’, a blended wine, whose depth and earthiness. Perfectly with the acidity of the beet salad.
My main course was the “Forno”, an Herb marinated half rack of lamb served medium rare, with mashed potatoes and vegetables, and while they brought out a knife, I could have just this easily eating it with a spoon. It was the most tender lamb I have ever had and when I asked, the chef informed me that it had been in a sous vide process, for hours and then reverse seared for presentation. Astonishing. This is yet another food I did not appreciate until I ate here. This was paired with an incredible Fabio Motta 2019 2019 Bolgheri Rosso Rosso Pievi, ruby red blend of Merlot and Cab, with a fresh and crisp nose, and undertones of berries and smoke, which cut through the unctuous fatty goodness of the Lamb, and balanced the entire meal out.
Some beauty in the world often remains behind the veil, while some, deserves to be seen and enjoyed. This is the latter class.
Now, on to last week’s review. LOL
I’m fairly sure, the chef, the front of the house, and the entire staff for that matter, don’t really know how good they are.
There is something magical that happens when you take High cuisine and put an earthy, family vibe to it, especially with Italian cuisine, which varies incredibly, from overdone and over-presented food, to minimalist rustic ingredient-driven cuisine with less heat cooking and more genius simple natural flavor combinations and parings. But when you take the higher elements of Italian cuisine, and make it earthy, inviting, and almost working class, for me, that is magic beyond the CIA, or Cordon Bleu, devoid of pretension, but still absolutely meaningful and memorable, by any estimation as a holistic dining experience.
Amazing food, amazing people, and an amazing experience. I’d give it 10 Stars if I could.
Piero
gana nasan
Celebrated my daughter’s college admission there with my family. Great food and great service! Definitely will come back.
… moreFrank Funchess
The food is always excellent as is the atmosphere. The guitarist is also exceptional and is a mainstay. Highly recommended
… more