Dinner on the water: Lake Chalet Seafood Bar and Grill
Lake Merritt is one of the many wonders offered in Oakland that combines the bustle of urban life with the simplicity of nautical pleasure. Take a stroll through Lakeside Park or for those who prefer not to be landlocked, rent a kayak and paddle to your hearts content. The real fun is about to begin once you shake off your sea-legs and head to shore for a well deserved meal at Lake Chalet Seafood Bar and Grill.
Lake Chalet will immediately steal your heart with their breathtaking views of Lake Merritt from every window. Opened in August of 2009 by veteran restauranteurs Gar and Lara Truppelli, this sprawling 100 year old building features an open kitchen, two dining rooms extending over the lake, and a bar that allows patrons to enjoy the view and food in leisure. For those braver than others, there is even a dock spanning over the clear blue water for admirers to lounge and chat with friends.
Once adjusted to the landscape surround Lake Chalet, your heart will swoon once more for the exquisite food prepared by executive chef Jarad Gallagher. The Ellington began their dip into the sea with Ahi Tuna Poke Ceviche that melts in the mouth: composed of ahi tuna, avocado, and green onion with a light sesame infused soy sauce, the ceviche is nestled on a bed of jicama and red pepper that electrifies all the taste buds. As tears of happiness subside, take the full plunge and select one of the many entrees offered at Lake Chalet. Try to Pan-Seared Atlantic Salmon balanced with a potato puree and wilted escarole dressed with a warm bacon mustard vinaigrette. If the sea doesn’t suit you, the land surely will: try the tangy red wine-braised beef short ribs, accompanied with Tuscan kale, mascarpone polenta and cipollini onion. No matter what patrons order off the menu, they are certain to enjoy every bite.
While telling old fishing tales to fellow mariners, try one of the Chalet ales brewed by brewmaster Aron Deorsey. If not an ale, try one of the inventive cocktails concocted at Lake Chalet: such as the In Bruges cocktail composed of hibiscus infused in with pineapple syrup, lemon, and a splash of Belgian Beer.