25 Postcards
At Commis, Chef James Syhabout serves up exquisite New American prix fixe dinners in a sleek, intimate space, making fine dining feel welcoming and fun.
"Shining with its two Michelin stars, Commis lands among a roster of fine dining restaurants across the Bay Area that have recently introduced (or reintroduced) shorter and less expensive tasting menus. At Commis, that means the option to belly up to the bar and enjoy a four-course tasting menu for $109. During the meal, diners may see a dish or two pulled over from the full menu offered in the dining room next door, but mostly expect completely fresh fare with the option to order wine pairings for $55." - Dianne de Guzman, Eater Staff
"The East Bay’s only two-Michelin-starred restaurant continues to be Oakland’s fine-dining destination of choice for a big, blowout tasting menu meal. James Syhabout’s contemporary California cooking is precise, gorgeous tweezer food, but classic Commis dishes like the slow-poached egg with smoked date and alliums, served with some of the finest sourdough bread you’ll ever encounter in a restaurant, have plenty of comfort and soul as well." - Dianne de Guzman, Eater Staff
"Seats at two-Michelin-starred Commis can be hard to come by, but its New-American “open-kitchen experiments” from chef and owner James Syhabout are an excellent pairing with Den Sake, regularly featured as a beverage pairing."
"Chef James Syhabout’s restaurant in Oakland continues to impress the inspectors with tasting menus in a relaxed space. (2 stars)" - Lauren Saria, Dianne de Guzman, Eater Staff
"This serene elder from Chef/owner James Syhabout is packed every night. Tucked into colorful Piedmont Avenue, the space is long and neat, while soft music and a vibrant staff set the mood. It's cool and relaxed but never casual.Chef Syhabout pairs local ingredients with precise technique; he also pulls from his Thai and Chinese heritage to deliver an elegant menu full of familiar flavors that taste as wonderful as they look. Dinner might unveil slices of raw Japanese sea bream dressed with aged soy sauce, fermented plum, and mustard. That signature slow-poached egg yolk sitting in a bed of onion- and malt-infused cream is a consistent thrill; while donabe-baked scallion rice is topped with chanterelles dressed with miso from a small-batch, local producer." - Michelin Inspector
