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At Drip Line, the new third-wave cafe and farm-to-table restaurant in West Oakland, good design is everywhere — in its seemingly effortless fusion of Singaporean elements with seasonal produce from City Slicker Farm and Old Oakland Farmers’ Market’s Asian vegetable stands. Much of the menu hangs upon Singapore-born chef Nora Dunning’s bewitching six-hour sambal, simmered until its chilies and garlic are friendly on the palate, and the galangal is a breath of fresh air. For Drip Line’s burger and sweet potato fries, the magical sambal’s smoky notes and its fresh, sunlit kiss of galangal are turned to the light. In its gado gado, the sambal is blended with ground peanuts and accompanied with fried cubes of tofu, a runny poached egg and fried golden tofu for a bowl of pure comfort.

— Cynthia Salaysay

Hours: Mon.-Fri., 7am-5pm

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Price: $$

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