In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multi-course meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why every Friday, we’re highlighting our Bib of the Week; where to go, what dish to order, the best time to stop by, and everything in between. So whether it’s the bright flavors of the Mediterranean paired with Southern California’s freshest ingredients or Southern style comfort food tucked right next to Central Park in New York, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Some guests come to this buzzy Oakland spot for natural wine, and that’s perfectly fine. But those that leave without having a taste of chef Andres Giraldo Florez’s concise menu would be doing themselves a disservice. Although the menu is changing constantly, diners can expect plates like (you guessed it) snail served in-shell, bathed in redolent garlic confit and cashew miso butter, and topped with a splash of tangy kumquat.
But don’t take our word for it, check out what our Inspectors had to say here, and below, learn from the team on what you need to know before you go.
What was the idea behind Snail Bar?
Snail, as a concept, has always been a friendly neighborhood Cave à Manger where we can educate people on the beautiful wines being made all around the world without sulfur and without intervention and serve them MICHELIN level snacks with products sourced from the best farms and producers in the area.
What is your goal with Snail Bar?
Snail Bar is a place for everyone; a taste of fine dining, great service, and beautiful wines for those that can't afford it on a regular basis.
How would you describe your approach to food and cooking?
My approach to cooking varies, it can be nostalgic or experimental. It usually begins with the product, but for us it's always about how delicious we can make a dish by keeping it simple and just highlighting something that is at the peak of the season.
How have you been able to maintain your standards with the cost of ingredients going up?
That's the million dollar question! We've definitely raised our prices to try to account for these things, but we do a good job at letting the customers know if something goes up in price. We never lower the quality. So, for example, if oysters go up in price because of weather conditions, we let customers know that we're charging more. So far, no one has really complained about it too much!
What is the dish to order at Snail Bar?
My favorite dish to order is definitely the crudités. I think it's the perfect dish because it's an umami bomb, but also showcases seasonality and our collaboration with small producers (they make all our ferments—even the dip is made from koji soy made by shared cultures in San Francisco)! So simple but not so simple.
What price range can customers expect at Snail Bar?
You dictate your own experience! You can come for a glass and a plate of snails and spend $40, or you can do a whole menu and order insane wines. Being a la carte lets you build your own experience.
When is the best time to stop by?
The best time to stop by is 6pm so you see the beautiful sunset in Oakland!
Hero image: Cole Wilson/Snail Bar
