Duchess Oakland

This popular Rockridge restaurant is a hotbed for youthful industry talent. From the management team, to the owners, to the chef - each younger than the next - this group of dreamers is propelling Duchess' accession amongst the area's notable restaurants and bars.

Food: Chef Andrew Greene is making the menu his own with dishes that combine his passion for Asian cuisine and culture with traditional recipes. Main courses include Ocean Trout with dashi risotto, beach mushroom, tempura squash blossom and nori cream, or the Short Rib with oyster mushroom, spring onion, fiddlehead fern, celery root, and ponzu reduction.

Bar: Neighborhood regulars mingle with visitors from around the Bay while enjoying the creative libations of bar manager Luis Ramos. At just 23, his passion for all things cocktail landed him a dream job at the highly reputable Bourbon & Branch. These concoctions helped to score the restaurant's 'best cocktails' designation from SF Magazine.