Shakewell Introduces Daily Cocktail Hours and Brunch Service

Shakewell offers roasted almonds and hazelnuts as part of its Happy Hour offering.
Shakewell offers roasted almonds and hazelnuts as part of its Happy Hour offering.

Shakewell, a Spanish Mediterranean restaurant and bar in Oakland, California, from partners and Top Chef alums Jen Biesty and Tim Nugent, is expanding the restaurant’s offerings with the introduction of two daily cocktail Hours, with creative cocktail menus crafted by bar managers Amy Chapman and James Gatts. 

Under the leadership of Chef Biesty, Shakewell is also rolling out weekend brunch service beginning Aug. 30.

After a successful first month of being open for dinner service, both locals and visitors alike have warmly welcomed and highly praised Shakewell. The neighborhood restaurant on bustling Lakeshore Avenue is now offering a “Shake it Well” Cocktail Hour from 4-5:30 p.m., Tuesday through Sunday, as well as a Late Night Cocktail Hour from 9-10 p.m., Tuesday through Saturday, in the lively and social bar area. 

Chef Biesty is contributing her bold, globally influenced flavors to a satisfying bar bites menu, to be offered at both Cocktail Hours.

Shakewell Cocktail Hour

  • Bites Fried Anchovy and Aji Pepper-Stuffed Olives ($5)
  • Marinated Olives ($4)
  • Pimenton Sea Salt Roasted Almonds and Hazelnuts ($3)
  • Guindilla Pepper, Boquerones, Olive ($3)
  • Melon, Serrano Ham, Basil, Luxardo, Smoked Salt ($6)
  • Falafel, Romesco, Dried Chorizo ($6)
  • Deviled Quail Egg, Pimentón, Serrano Ham ($4)
  • Bacalao Croquetas ($7)
  • Pan Con Tomato ($4)


  • Daily red and white wine offering ($5)
  • Seasonal sangria ($5)
  • Sessions lager ($3)
  • Well cocktails ($6)

On Saturday, Aug. 30, Shakewell is introducing weekend brunch service, served from10:30 a.m. to 2:30 p.m. on both Saturdays and Sundays. 

Chef Biesty is bringing the restaurant’s signature Spanish Mediterranean flare to the brunch menu, with items like Spanish Fried Rice with a poached duck egg and pickled fresno chiles ($15); Chickpea Flatbread with cured wild salmon, labneh, capers, pickled onions and za’atar ($12); and Poached Eggs on a Falafel Cake with Spanish chorizo and romesco sauce ($15). 

The seasonal brunch menu will also feature sweets like Tim’s Brown Sugar and Pecan Sticky Buns ($4); sides such as theHouse-made Fennel Sausage Patties ($5); and specials like a Marmitako Fish Stew with squid ink aioli and grilled bread ($12). 

There will also be sandwiches available, featuring seasonal, farm-driven ingredients with global, creative twists such as the Fried Chicken Sandwich with Sriracha yogurt and a cilantro-lime slaw ($14); the Albondiga Open Face with Manchego ($12); and the Octodog, which is a grilled, whole octopus tentacle on a toasted bun served with an olive salad, saffron aioli, and chips.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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