Run, don’t walk to the Chop Bar in Oakland for its new Sunday pig roast, says abstractpoet.

“My God, these guys know how to roast a pig,” abstractpoet says. “Unbelievably tender meat with just the right amount of fatty, gelatinous goodness and smoky, beautifully charred and crispy skin.”

Your $10 plate comes with “a reasonably generous helping of pig,” arugula salad, potato salad with capers, flatbread, and grilled farmers’ market vegetables. And don’t overlook the house-made salsas and sauces, which are a highlight in themselves, especially the tangy red one that might be pimento aioli and the spicy habanero salsa.

Here’s what you need to know to navigate the system: Buy tickets at the window outside for your food and drinks, get your grub, then take it to a table or the bar to dig in. Oh, and get there early. The line starts to look long shortly after 6 p.m.

Chop Bar [East Bay]
247 Fourth Street, #111, Oakland

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