Line Cook

Viridian is a craft cocktail bar started by a group of young entrepreneurs who were inspired to contribute to the flourishing restaurant and beverage scene in Oakland. We are William Tsui (formerly of Lazy Bear, Rich Table), Raymond Gee (formerly of Noodle Theory, Hakkasan SF), Jeremy Chiu (formerly of Shinmai, Mina Group), and Alison Kwan (formerly of Lazy Bear, True Laurel, Moongate Lounge).

Viridian opened its doors in early February 2020 to an overwhelming welcome by the Bay Area community, media outlets, and people looking for a light-hearted place to enjoy outstanding hospitality, food, and drinks.

Our group wanted to express the fondness and respect we have for our Asian-American background, using the skills we picked up during our careers in fine dining. But with one exception — we wanted our approach to be fun, unpretentious, and community-centric.

Our cocktail program focuses on hyper-seasonal cocktails designed with both classic and modern cocktail techniques. We scour the world researching cutting-edge culinary approaches that highlight peak-quality produce, support local farmers, and aim towards minimum-waste. Each drink is made with a careful eye to minute detail, and our aesthetic ranges from elegantly refined to stylistically elevated.

At the head of our Wine Program is Master Sommelier Andrey Ivanov, who carefully curates a list that mirrors our ethos of being environmentally conscious, diverse, and approachable. Most of the wines are sourced from small producers who look to minimize the long term effects of farming on their ecosystems, with many of them using dry farming (no industrial/added irrigation) as a way to reduce water consumption.

Our unique food menu features composed desserts and nostalgic small bites inspired by the Asian-American experience. Our offering is modern, innovative, and exciting, yet approachable. Read more about us in the Links section.