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Founded by chefs Andrew Greene and Duncan Kwitkor, Abstract Table at Cafenated Coffee company is a permanent pop-up in Berkeley that offers conscious fine dining without boundaries or pretention. The menu combines Japanese influences with unexpected global flavors. Abstract Table will be at Cafenated coffee company in Berkeley every Thursday, Friday and Saturday night, with plans to expand to five nights a week in 2022. Reservations are available on open table and Tock.
Hours
| Friday | 6–9:30 PM |
| Saturday | 6–9:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 6–9:30 PM |
Address and Contact Information
Address: 2085 Vine St, Berkeley, CA 94709
Phone: (415) 754-9845
Website: https://www.abstracttable.com/
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Reviews
Justin Lee
The servers are attentive. The octopus appetizer is very good but pricey for a small appetizer. The steak is the better entree. The venison is too tough and dry. I wish I had orders the trout – that looks pretty good. Overall, the ambiance and the service are very good. I want to try other small dishes. Perhaps I should have skipped the entree and only do the small dish and wine.
… moreMike Nolan
An amazing treat for the gastronomic senses! Art is food and food is art at Abstract Table. The service is excellent and let the staff guide your experience as they can help you find what you are looking for… Take your time and enjoy every bite, sip and slurp! Yummy!
… moreFaye
It’s hard to find it if you are not familiar with this area like me 🙁 Like other reviewer mentioned that it’s inside of GASTROPIG, you should looking for “GASTROPIG” sign, not “Abstract table”, coz you wont able to find it lol
Speak to their food, is totally abstract, the concept is great but somehow i feel the ingredient can improve more. Also the open kitchen is smoky during the whole dinner.
… moreSpeak to their food, is totally abstract, the concept is great but somehow i feel the ingredient can improve more. Also the open kitchen is smoky during the whole dinner.
Seiyonne Suriyakumar
A great find in Oakland. Chefs Andrew and Duncan have created a wonderful culinary experience by fusing unexpected combinations of food in a relaxed and warm setting. A must do!
… moreWally Chan
Great service with a great smile food is so flavorful and delicious. Thank you Chef Andrew and Robert Dunstan for inviting me for this tasty Pop-up.
… moreKirby Harris
Food was incredible. I took my daughters for a daddy daughter dinner. We are regular fine diners and this is the first time the girls told me to post to let people know how good the food is. We started with the appetizers spicy scallop donut, ceviche fried soft shelled crab, cured and seared ocean trout. Our mains were Waygu beef with beet chips, ocean trout, quail with roasted blue corn grits . We all left happy. We’ve made reservations for next week already.
… moreMarija Vidal
Both the dining experience and the food are very disappointing for the price. There aren’t enough space heaters to keep everyone warm, water is served in plastic cups, the silverware came dirty, the seating is uncomfortable. Service was slow, and the food at best very bland. The trout was good, but the quail was dry, stunted, and poorly assorted. The scallops were borderline fresh. I am all for supporting local restaurants especially during the pandemic, but this experience was really terrible. To top it all off the portions are tiny for the price (had the flavors and combinations been intricate and well put together I wouldn’t mind but this wasn’t even the case).
Not setting foot in this restaurant ever again.
… moreNot setting foot in this restaurant ever again.
Dave King
Lovely setting, innovative dishes but a bit of a miss on some key elements. Dishes have a critical lack of acidity. Smoked meats a bit too dry. Service was super pleasant but food came out very fast, transactional. Seafood cappuccino is a big highlight
… moreThomas Lextrait
I dined at Abstract Table on 7/9/22 at 8:30pm with my wife. This is pretty negative so I’ll just keep it to the facts so readers can make their own judgement, although keep in mind it’s not easy to put two toddlers to sleep, get a nanny, make a road trip to have a night out twice a year at a nice place. This was also my birthday. Restaurant isn’t accountable for those of course, Im just saying I’m not out to visit all restaurants and blast them online.
The setting was really nice, they have a beautiful patio. However it was pretty cold sitting outside (no indoor dining) and uncomfortable on steel chairs. There are rats running in between the tables and the waiter seemed used to it. The drinks menu has no cocktails and a very limited selection of wines.
I had the $67 bison rib-eye. It was a very low quality piece of meat, I had to spit part of it. It was so salty it was essentially inedible, though given my hunger I still had half of it. The fries were also too salty, nearly inedible.
To be clear I didn’t ask for a discount or for any freebies, and I don’t want anything for writing this. I don’t complain for getting a free meal, I’m only trying to save people from visiting what’s clearly a show, a hobby run by amateurs who make good looking food in a nice setting, charge Michelin star prices, and whose egos make them believe they’re worth it.
… moreThe setting was really nice, they have a beautiful patio. However it was pretty cold sitting outside (no indoor dining) and uncomfortable on steel chairs. There are rats running in between the tables and the waiter seemed used to it. The drinks menu has no cocktails and a very limited selection of wines.
I had the $67 bison rib-eye. It was a very low quality piece of meat, I had to spit part of it. It was so salty it was essentially inedible, though given my hunger I still had half of it. The fries were also too salty, nearly inedible.
To be clear I didn’t ask for a discount or for any freebies, and I don’t want anything for writing this. I don’t complain for getting a free meal, I’m only trying to save people from visiting what’s clearly a show, a hobby run by amateurs who make good looking food in a nice setting, charge Michelin star prices, and whose egos make them believe they’re worth it.
Christian Deitch
Awesome stuff, highly recommended for any adventurous diner looking for a Friday/Saturday night reservation-only spot for a special occasion. Very inventive menus rotated out monthly, featuring a well-chosen and classy wine list. These chefs are thinking ahead of the curve and Oakland is ready for it!
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