Oakland Chef Debuts Lunch Menu

Highlights include bison keema, sweet-potato salad, and chili-truffle chicken kebabs.


Images courtesy of August (1) Five

The San Francisco restaurant August (1) Five has just started serving lunch — prepared by Oakland-resident executive chef Manish Tyagi.

Debuting today — Sept. 18 — and served Tuesdays through Fridays henceforth, his lunch menu manifests the bold, innovative, stereotype-smashing passion that Tyagi has brought to the Civic Center restaurant's menus since it opened in 2016. 

Merging elements from all of India's 29 states with the best of California cuisine, Tyagi incorporates traditional flavors and spices — and more — into salads, wraps, and bowls such as the tandoori sweet-potato wrap made with fattoush cole slaw, coconut cheese, and chickpea-curry dressing; or the pork-belly bowl made with pickled chili, coconut, and cloves. 

Each wrap is served with toasted lotus-root chips and tamarind chutney.

Other new lunch items include confit duck leg with ash gourd, fennel, and bay leaf; tandoori salmon with jaljeera foam; and toffee pudding with sticky dates.

Having grown up in the Indian city of Dehradun, near the Himalayan foothills, Tyagi initially studied math and physics at university — but switched his career visions in the face of Y2K, as reported at the Nob Hill Gazette. He moved recently to Oakland.

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