Mago Restaurant

Brook cherry and pistachio tarts with a lemon verbena custard

Douglas fir semifreddo, blueberries, cucumber juice and young fir shoots.

Morel mushrooms on the menu this week, we will be making them into a ceviche for our arepa course. #morelmushrooms #foragedfood #eastbayeats #magomagic

Mago is in search of staff (kitchen and dining room) to join our team. Passion, commitment and humility is required. The lines between the back of house and front of house have blurred into just one team where we all help each other out. Experience in high paced, energetic tasting menu execution is a must as well as a positive attitude and mutual respect for those working along side you. Kaya can't wait to meet you . Please send your resume to [email protected]

On our to go menu this weekend, natural pork spare ribs @creamco_meats , slowly cooked and then grilled. They are glazed with a Carolina style BBQ made from mustard, our peach vinegar, lemon verbena and brown sugar, available by the 1/2 rack, full rack or family meal!!! Take out/delivery links in our bio. #bbqribs #deliciousfood #familymeals #foodandwine #thrillist #oaklandrestaurants #keepitoakland #toosmalltofail

New take out menu next week - https://mailchi.mp/magorestaurant/mgo-on-the-go-1425012

Fall has arrived @magorestaurant . Beautiful, sweet red kuri squash @full_belly_farm are gently roasted and made into a creamy soup, finished with a savory granola made from toasted seeds, oats and thyme. On our menu tonight and the rest of the week, available for take out or delivery (link in bio) @toasttab @doordash #autumn #pumpkinsoup #toosmalltofail #deliciousfood

Miyagi oysters with a mignonette and sea grapes and cherry tomatoes @full_belly_farm dressed in a nicoise style vinaigrette made from crushed raspberry, strawberry vinegar, olives, garlic confit, capers, tomato water and olive oil. #backyarddining #endofsummer #keepitoakland #thetown #montereyseaweeds

Grape dessert on this weekends menu; variety of grapes (muscat, concords and crimson's are marinated in fresh grape juice, brown butter mochi cake, concord grape sorbet and a wild chamomile milk tea sauce. ##mochicake #brownbutter #toosmalltofail #deliciousfood #farmtotable #keepitoakland #chefsofeastbay

Order take out/delivery!! - https://mailchi.mp/magorestaurant/mgo-on-the-go-1422048

House made amaro ready to start aging, cynar made from artichoke peels and nocino made from black walnuts @markliberman77 backyard. #toosmalltofail #amaro #nocino #cynar #eastbayrestaurants #deliciousfood #cocktails #magorestaurant

Our backyard garden patio is now open for dinner service, Thursday- Saturday, come dine under the stars..our menu changes nightly and sometimes by table. Reservations are highly recommended as we only have 5 tables, link in bio. #magorestaurant #diningunderthestars #toosmalltofail #spontaneouscooking

Cocktails, beer, wine and New York steaks grilled over almond wood this weekend!!

On our menu this weekend, beautiful purple artichokes from @bluehousefarm. #supportsmallfarms #toosmalltofail #sustainability #artichoke #magorestaurant

Patio menu: Local King salmon with chanterelles, polenta and a reduction made from concord grapes , dashi, verjus and hazelnut oil. #sustainability #kingsalmon #keepitoakland #deliciousfood #patiodining #thetown

Order take out/delivery!! - https://mailchi.mp/magorestaurant/mgo-on-the-go-1419920