Americanoakalameda.com Website Review

From small plates to seasonal salads, and comfort food clas*ics, we’ve got something for everyone. Come by for a drink and stay for With selections from over 150 distilleries we have the most extensive whisk(e)y collection in the Bay Area. If you’re already a fan of Whisk(e)y or you’re looking to become one, join the AO Whisk(e)y Club and receive access special tasting American Oak American Oak (formerly Barceluna) opened its doors to the public at it’s current location in 2009. Since our inception, our goal has been to offer diners a menu of American cuisine that both pleases the palate and highlights the unique characteristics of whisk(e)y. We have a diverse array of whisk(e)ys, focusing on those produced here in the United States, and are proud to present guests with one of the most superior and extensive American whisk(e)y inventories in the country. We continue to expand and improve our reserves, which currently total over 150 distilleries. Critics and the public alike have praised our bar selection, menu, and service, which has resulted in a loyal customer base. To honor our regular patrons and welcome new diners, we continue to cultivate our collection of rare whisk(e)ys, prepare savory dishes, and provide exceptional customer service. Bringing delectable dishes to Bay Area diners is Chef Couacaud’s life mission. Born in San Francisco, Chef Couacaud first found his pas*ion for all things food during his time working as a dishwasher. Chef Couacaud continued to learn and master the restaurant trade by working his way up through the ranks, moving on from dishwasher, to busser, to finally earning a coveted spot in the kitchen. He added artistry and depth to his culinary skills by studying fine art at San Francisco State University and Some of the Chef Couacaud’s career achievements include sous chef at Rockridge’s famous eatery, Olivetto; executive sous chef at Prima shares his cooking philosophy through his flavorful signature dishes.