A funky ‘soft disco drunken supper party’ cafe is coming to Oakland

Not seeking to squander any toasty-smelling focaccia still left above from catering an party, Finn Stern resolved to change it into soy sauce.

That type of modern fermentation will be a important pressure behind Daytrip, an Oakland cafe the chef is opening with Stella Dennig. Coming to 4316 Telegraph Ave. in Temescal in October, Daytrip will be a playful, funky place with family-model little plates large on greens a tiny wine store stocked exclusively from wineries owned by females or people today of colour and a weekend pastry assistance with 2 times-baked croissants boosted by nontraditional flavors like pistachio-rose and tres leches.

“We like to say we’re a louder, spicier, additional ‘out there’ East Coast method to California cooking,” Stern explained. “We want to make men and women request thoughts. We want to make people sweat with spice. More than everything, we’re creating a menu and a space close to it currently being a party.”

Specially a “soft disco drunken supper social gathering,” Dennig explained. They’re building a loud, bright and colorful layout intended to get diners in a energetic, interactive attitude. Even though there will be forks, feeding on with bare hands is encouraged.

Peas and pickled melon with melon-miso vinaigrette from Daytrip, a new Oakland restaurant by Stella Dennig and Finn Stern.


The bash vibe feels fitting given that Dennig and Stern achieved on the dance ground at Starline Social Club in Oakland. From there, they swiftly started out cooking jointly. She experienced previously labored as a pastry chef in Boston and Berlin though he had cooked at restaurants in Washington, D.C., and Berkeley, most recently at lunchtime beloved Regular Fare.

They started a catering corporation identified as Finn + Stella Cater and held some occasional pop-ups, but they had been pressured to pivot when the pandemic strike. They supplied daily rotating lunches, these as grilled, garlicky pork loin with charred, tahini-dressed cauliflower, which assisted them develop a pursuing.

At Daytrip, they hope just one merchandise will normally be on the menu: cacio e pepe arancini, a constant ideal-seller from the pair’s pop-ups. The crispy, tacky rice balls are created with single-origin black pepper from Diaspora Co.

Cacio e pepe arancini will be a fixture on the menu at Daytrip, coming to Oakland's Temescal neighborhood.

Cacio e pepe arancini will be a fixture on the menu at Daytrip, coming to Oakland’s Temescal neighborhood.


Other alternatives for the menu even further deliver out the inventive fermenting techniques Stern is turning to. Merchandise include things like peas with pickled melon, melon-miso vinaigrette and bird’s eye chili, for illustration. Fresh new chiles are a mainstay of Stern’s cooking. He commonly lacto-ferments them and dehydrates them into powders. About 30% of Daytrip’s menu will make men and women sweat, he suggests, in the quest to generate a communal practical experience.

A runny and funky cheese could get wrapped in a shiny shell of dehydrated plum juice — it’s a spin on baked brie, only the wrap is a little candied tart plum alternatively of pastry. Fresh new pasta could be on provide, such as tortellini in brodo with preserved lemon, charred lemon and scorching chile.

That aforementioned burnt focaccia soy sauce is supposed to bring some history funk to a salmon crudo, paired with silken buttermilk and preserved orange. Completely, it’s supposed to style reminiscent of a bagel with lox. For the focaccia sauce, Stern blends and ferments grilled items of the bubbly bread with salt, drinking water and koji, the fungus also used to make miso and sake.

Relatively than waste elements, Dennig claimed the cooks are extra most likely to check with on their own, “How can I repurpose it in a new way that can make foods much more complicated and a little louder and a lot more powerful?”

Runny cheese wrapped in hot plum juice at Daytrip in Oakland.

Runny cheese wrapped in very hot plum juice at Daytrip in Oakland.


Sustainability and politics are baked into their approach at Daytrip, which may be most noticeable to diners at the wine store. In addition to stocking wines from minority winemakers, Dennig reported she wishes to spotlight wineries escalating grapes in a sustainable way with an emphasis on regenerative agriculture.

Diners will be capable to purchase wine by the glass or grab a bottle off the shelf chatting with the wine director will be highly encouraged. Once again, it’s for that dinner-social gathering vibe.

Daytrip. Scheduled to open up in October. 4316 Telegraph Ave., Oakland. www.instagram.com/this.is.daytrip

Janelle Bitker is a San Francisco Chronicle team writer. E-mail: [email protected] Twitter: @janellebitker

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