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This Thanksgiving, Top Chef alum Chef Nelson German is giving Bay Area families something unforgettable: the long-awaited return of alaMar’s original Seafood Family Feast — a dish so iconic from the restaurant’s early days that fans still ask for it, though it hasn’t appeared on the regular menu in years.<\/p>\n
Pre-orders are now open at alaMar Dominican Kitchen in Uptown Oakland for Thanksgiving pickup on Wednesday, November 26, from 3-7pm. All dishes are served chilled with easy reheating instructions so guests can enjoy a stress-free, flavor-packed holiday spread at home.<\/p>\n
Seafood Family Feast<\/p>\n
Serves 4-6 | $225
\nA seafood feast like no other — alaMar style — featuring:
\n1 whole Dungeness crab
\n2 whole Caribbean lobster tails
\n2 lbs head-on shrimp
\n1 lb mussels
\nYukon gold potatoes
\nBrentwood corn
\nAndouille pork sausage
\nChoice of alaMar’s signature sauces
\nIncludes reheating instructions; served cold for optimal freshness.
\nOrdering Details:
\nPick-up: Wednesday, Nov. 26 | 3pm-7pm
\nOrders must be placed 4 days in advance
\nFinal deadline: 12pm on Saturday, Nov. 22
\nLimited quantities available<\/p>\n
About alaMar Dominican Kitchen<\/p>\n
Led by Bravo TV’s Top Chef Season 18 chef and Oakland restaurateur Nelson German, alaMar Dominican Kitchen brings a contemporary NYC spin to the traditional flavors of the Dominican Republic — rooted in German’s upbringing in Manhattan’s Washington Heights and the dishes he grew up eating at home and in his neighborhood.<\/p>\n
German launched his career in iconic New York kitchens, including Joseph’s Citarella and the Gramercy Park Hotel under Chef Yugi Wakiya, later serving as Executive Chef at Absinthe Wine Bar and Jerry’s Cafe. Since moving to Northern California, he has become one of the Bay Area’s standout culinary voices.<\/p>\n
He has been featured in Food & Wine, Real Simple, Ebony, Glamour, and The Washington Post and was named one of Plate Magazine’s “2020 Chefs to Watch.” He is also a committed advocate for No Kid Hungry and sustainability-focused kitchen practices.<\/p>\n
This Thanksgiving, Top Chef alum Chef Nelson German is giving Bay Area families something unforgettable: the long-awaited return of alaMar’s original Seafood Family Feast — a dish so iconic from the restaurant’s early days that fans still ask for it, though it hasn’t appeared on the regular menu in years.<\/p>\n
Pre-orders are now open at alaMar Dominican Kitchen in Uptown Oakland for Thanksgiving pickup on Wednesday, November 26, from 3-7pm. All dishes are served chilled with easy reheating instructions so guests can enjoy a stress-free, flavor-packed holiday spread at home.<\/p>\n
Seafood Family Feast<\/p>\n
Serves 4-6 | $225
\nA seafood feast like no other — alaMar style — featuring:
\n1 whole Dungeness crab
\n2 whole Caribbean lobster tails
\n2 lbs head-on shrimp
\n1 lb mussels
\nYukon gold potatoes
\nBrentwood corn
\nAndouille pork sausage
\nChoice of alaMar’s signature sauces
\nIncludes reheating instructions; served cold for optimal freshness.
\nOrdering Details:
\nPick-up: Wednesday, Nov. 26 | 3pm-7pm
\nOrders must be placed 4 days in advance
\nFinal deadline: 12pm on Saturday, Nov. 22
\nLimited quantities available<\/p>\n
About alaMar Dominican Kitchen<\/p>\n
Led by Bravo TV’s Top Chef Season 18 chef and Oakland restaurateur Nelson German, alaMar Dominican Kitchen brings a contemporary NYC spin to the traditional flavors of the Dominican Republic — rooted in German’s upbringing in Manhattan’s Washington Heights and the dishes he grew up eating at home and in his neighborhood.<\/p>\n
German launched his career in iconic New York kitchens, including Joseph’s Citarella and the Gramercy Park Hotel under Chef Yugi Wakiya, later serving as Executive Chef at Absinthe Wine Bar and Jerry’s Cafe. Since moving to Northern California, he has become one of the Bay Area’s standout culinary voices.<\/p>\n
He has been featured in Food & Wine, Real Simple, Ebony, Glamour, and The Washington Post and was named one of Plate Magazine’s “2020 Chefs to Watch.” He is also a committed advocate for No Kid Hungry and sustainability-focused kitchen practices.<\/p>\n
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