Chef Steve Joo’s temple to tofu, Joodooboo, is a shining beacon in Oakland’s culinary scene. Although not anchored to a buzzy Oakland restaurant area, like downtown or Rockridge, Joodooboo is a singular beacon, luring in diners with promises of fresh banchan and tofu, known as dooboo, and a seasonal spritz.
Sparkling water fans should give deep consideration to the seasonal spritz, which typically incorporates seasonal fruit. In December, the spritz was made with kiwi and green tea. Otherwise, there are plenty of bottled or canned nonalcoholic drinks, plus a small selection of beer and wine, plus a couple of makgeolli options.
Lunch. Joodooboo is open for both lunch and dinner, but given the meals skew vegetable-forward, diners who prefer a heavier protein-based dinner may want to skip.
If you’re local to the Bay Area, Joodooboo offers a banchan and dooboo subscription dubbed the Banchan Club. It’s an excellent way to bring the Joodooboo experience home, with delivery in San Francisco, the Peninsula, and South Bay (or, save on the delivery fees and set a pickup day from Wednesday to Saturday).