REVIEW: Meet Black Forest Kitchen (@theblackforestkitchen), Oakland’s new obsession serving up Berlin-style döner kebabs. The restaurant, a former popup, was founded by Pierre Slack, who grew up in Frankfurt, Germany, before moving to the Bay Area eight years ago.
“Slack’s döner ($15-$16) is a brute. Mass is part of its allure,... More
REVIEW: Meet Black Forest Kitchen (@theblackforestkitchen), Oakland’s new obsession serving up Berlin-style döner kebabs. The restaurant, a former popup, was founded by Pierre Slack, who grew up in Frankfurt, Germany, before moving to the Bay Area eight years ago.
“Slack’s döner ($15-$16) is a brute. Mass is part of its allure, guaranteed to fill you and perhaps an adult St. Bernard. The chewy, crunchy bread is similar to ciabatta, with the requisite fortitude for holding a mountain of fillings. It’s stuffed with meat sliced from a vertical rotisserie (chicken or the weekend-only combo of and ground beef mixed with lamb), or stewed oyster mushrooms — the sleeper hit for its punchy berbere seasoning and lemony brightness. Then comes a blizzard of feta cheese crumbles, a nest of shredded lettuce, onions and sliced chiles, and streaks of sauce: garlicky yogurt and a Peri Peri-inspired hot sauce,” critic Cesar Hernandez writes.
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📸: @fukufoodz/S.F. Chronicle, Colin Peck/S.F. Chronicle
🎬: @vanessa.labi/S.F. Chronicle Less
