Grand Lake Kitchen

Grand Lake Kitchen Restaurant Review:

Sometimes an unassuming little place gets its food just right, and that is the case here to the delight of Grand Lake neighborhood locals. This deli and casual sit-down eatery (with beer, wine and very friendly table service) boasts fine foodie cred courtesy of husband-and-wife team chef David Wasem (Park Tavern, Balboa Cafe) and manager May Seto (Delfina), and the host of top tier local artisan producers they count as friends. The space is bare bones and small, with low counter seating and a handful of indoor and outdoor tables with views (across busy Grand Avenue) onto Lake Merritt. The food sparkles, from requisite sandwiches, piled high and carefully with quality fresh ingredients --- we favor the “Yadi,” with turkey, Swiss, avocado, house-made pickles, cranberry, and shredded butter lettuce on soft ciabatta, though the open-face "Oyako" egg salad with chicken skin is a big local hit --- to innovative brunch plates such as the savory french toast with wild mushrooms and arugula. Ingredients are local, seasonal and sustainably sourced.