Owner Alexeis Filipello slings cocktails and dishes charcuterie by the pound at Dogwood, a tiny space located right on the edge of Oakland’s Uptown neighborhood. Step up to the reclaimed-wood bar and warm up with a Stone’s Throw (Johnny Drum Bourbon, ginger syrup, ginger beer, lemon and orange bitters), then hit the meat counter for a plate of cured, hand-cut meats and cheeses before exploring the other liquid offerings. Warning: the Tequila-based Zona Rosa, which has a nice Cynar bite, goes too well with the duck salami to stop at just one.
This review appears in the print edition of the October 2011 issue. Like what you just read? Subscribe now.
This story appears in the print issue of October 2011.
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