Zaika Restaurant, Bar & Lounge dispatches halal meat and vegetarian Indian dishes to tables perched around a hardwood wraparound bar as patrons sink into petite leather chairs and plush booths. Diners savor lamb, chicken, and seafood that has been skewered, marinated in zesty blends, and seared in a traditional tandoor oven like Shrinky Dink maps of India crafted for PhD dissertations in geography. A painstakingly curated wine list, including organic libations, accentuates exotic flavors while six big-screen TVs and one behemoth 80-inch projection screen display athletic showdowns.
In 1941, Wilma and Henry Dorsey opened a modest family eatery on the corner of 18th and Market in West Oakland. Over the next four decades, devoted family members transformed the place with a relocation, the addition of a cocktail lounge, and the construction of a beautiful wooden bar. Today, Dorsey family members remain the sole shareholders of a bustling restaurant that celebrates their Texas roots with country-style meals of fried chicken, catfish, gumbo, barbecue ribs, and sweet peach cobbler. A rotating weekly menu makes fresh additions to the slate of hearty, homecooked food with such dishes as chitterlings and smothered steak, while sides of collard greens, yams, and black-eyed peas garnish every dish with Southern panache.
Far more than a mere restaurant, Dorsey's Locker also treats guests to a full bar and lineup of live entertainment. On Sunday nights from 6 p.m until 10 p.m., the restaurant waives a cover charge for live R&B and jazz music. Open mic events each Tuesday show off the hidden talents of friends and neighbors, while Monday, Thursday, and Saturday-night karaoke provides a socially acceptable outlet for singing a love song to a plate of breaded pork chops.
Musically Minded Academy is a non-profit music school and community arts center located in Rockridge, CA.
Our core mission is to provide high quality music education, to host concerts and other arts-related education programs, and to act as a haven for musicians and music lovers in the greater East Bay Area.
The Name: Pisco is a Peruvian grape brandy, popularized in San Francisco for its use in sweet punches.
The Chef: James Schenk’s mother is originally from Peru, and he draws on that culture to create menus at Pisco Latin Lounge and Destino, the larger restaurant next door.
Awards and Accolades
Churrascaria: Brazilian-style barbecuing where the meat is skewered and cooked over an open flame or on a grill; the meat itself is called churrasco.
Gomme syrup: a simple-syrup-like mixture of sugar, water, and gum arabic, commonly used as a sweetener in mixed drinks.
While You're in the Neighborhood
Before: Browse mid-century furnishings, collectibles, and apparel at Stuff (150 Valencia Street).
After: Belt out tunes at The Mint karaoke lounge (1942 Market Street).
Those who shudder at the thought of a stuffy "dinner and dancing" date will be pleasantly surprised at Infusion Lounge. The surprises begin on the menu, a roster of Pan-Asian food created by Chef Evan Turner. Finger foods such as mini burgers slathered with wasabi aioli graduate into refined entrees, such as tea-scented coconut ribs with papaya-mango salad. The cocktail list similarly refreshes the senses, with lychee liqueur and pur?e adding an Eastern element to the classic bellini and bartenders spicing lemon-drop cocktails with a hint of ginger liqueur. The dining room's decor matches the striking menu; dim, red lighting casts an otherworldly glow over translucent columns as diners converse at white-clothed tables.
All dinner guests receive a complimentary entry to Infusion's dance floor, yet another mod, surreal space. Here, orange and red neon light illuminates abstract, green latticework reminiscent of the vines in Pablo Picasso's garden. A steady stream of DJs and live music keeps feet moving, proving why Infusion Lounge was named an Open Table Diners? Choice winner in the Good for Groups and Vibrant Bar Scene categories.
Featured on Travel Channel's Feed the Beast and hailed as the area's Best White Trash Diner by SF Weekly, Butter reunites patrons with deep-fried and microwaveable specialties reminiscent of afterschool indulgences. The full bar and restaurant pairs its premium well drinks and 16-ounce tall cans with dishes including tater tots, mini corn dogs, and deep-fried pog slammers. Chefs infuse cocktails with grape and strawberry sodas, and pillage a pantry to turn up desserts including twinkies and deep-fried peanut-butter-and-jelly sandwiches. In the midst of glowing beer signs and traditional bar décor, a Winnebago emerges from the wall guided by neon headlights. Against this backdrop, Butter hosts a regular array of themed parties such as retro Fridays, house music Saturdays, and karaoke Sundays.