Izzy's Steak & Chop House Oakland Review: Classic Carnivore Fare, Reasonable Prices, Generous Portions

If you're located in Oakland and looking for a good prime rib spot, you're in luck. Known for "quality steaks at competitive prices,” Izzy's Steak & Chop House is now open in downtown. This means no more long drives to the touristy and over-rated House of Prime Rib in San Francisco to get your prime rib fix.

I love a quick and satisfying meal that leaves me full, and that's exactly what I got at Izzy's Oakland. The restaurant has a very casual, comfortable setting that makes me kind of feel like I'm at a dive bar.

The one-page menu features corn-fed USDA Choice Midwestern beef, pork chops, fresh fish, classic salads, creamed spinach, and potatoes au gratin. The dessert menu features classic American pies and cakes made in-house. 

I ordered the 12 oz prime rib at medium rare with a side of potatoes au gratin and creamed spinach. The prime rib was tender and juicy, perfectly seasoned throughout the cut, lovely crown. I took the jus on the side and poured it over the meat to create the perfect marriage. The potatoes au gratin didn't look appetizing visually, but it did taste good, very cheesy and creamy. I would have enjoyed the potatoes more if it were less mushy in texture. 

Patrick ordered the filet medallions au poivre, but he enjoyed the sauce more than the actual steak itself. It was cooked nicely to medium-rare as ordered, but the steak was unfortunately too under seasoned. 

The house made cheesecake is the bomb! I've never had a cheesecake that is so fluffy, creamy and smooth, almost ricotta-like in taste and texture. It had the perfect amount of buttery graham cracker crust. The raspberry coulis was a nice compliment, but I cannot say the same about the bland strawberry syrup. I highly recommend saving room for a slice of this heavenly cheesecake. 

Izzy's key lime pie is sweet and tart, thick and custard-like.  Patrick grew up eating a lot of key lime pie in Florida and says this pie is thicker than what he's used to, but it's one of the best slices of key lime pie he's had. I'm no key lime pie expert, but I loved it and couldn't get enough of that buttery graham cracker crust, which I believe is also the same one used in the cheesecake. We both would have preferred the key lime pie without the raspberry coulis because it was perfect on its own. 

Thanks for having us over as your guests for dinner, Izzy's Oakland. 

Visiting Izzy's Steak & Chop House Oakland 


59 Grand Avenue, Oakland, CA




(510) 452-2822


The restaurant is open for nightly for dinner, Monday through Saturday from 5:00 to 10:00 p.m. and on Sunday, 5:00 p.m. to 9:00 p.m. 

Happy Hour, Monday through Friday from 4:30 to 6:30 p.m., affords guest the opportunity to partake of $5.00 house red or white wine, $4.00 select draft beers and a $7.00 Dragon Fruit Cosmos.

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Clove & Hoof Review: Where Real Meat Lovers Eat in Oakland

There are plenty of fantastic food options in Oakland, but when it comes to meat, there is no other restaurant that I trust and love more than Clove & Hoof. The food is incredibly satisfying and I just can't get enough. 

I love biting into pork rinds and feeling the crackling under the pressure of my teeth. 

Owned and operated by Chef John Blevins and Analiesa Gosnell, this little spot on the corner of Broadway and 40th is an example of nose-to-tail eating at its finest. From beef, pork, lamb, chicken, rabbit and duck, these animals all come from farms that never, ever, use antibiotics or hormones and are raised using responsible and humane methods. The ranches they partner with are hand picked with the highest regard to animal husbandry and quality of taste.

If you love meat as much as I do, you'll marvel at the butchered meat on display like majestic pieces of art. From an entire pig's head to blood and tongue sausages and smoked pig tails, every part of the animal is respectfully honored and transformed into something delicious. 

I can recall every single dish I've had across countless visits. I have many favorites, but here are some of the dishes that really turn me on

A video posted by Brenda Ton Linkous (@nerb) on

Charcuterie Board

On a recent visit, Chef Blevins surprised me and Christina (east bay dish) with a massive charcuterie board. It was the most beautiful spread of tasty animal parts I've ever seen in my life: rabbit pork terrine with hazelnuts and olives, summer sausage, herb lardo,  air dried pork loin, spicy coppa, 16 month aged ham, headcheese,  pickled quail eggs, foie gras with blueberry kiwi jam, jerked guinea hen with dehydrated pineapples, chicken liver pate with elderberry and St. Germain cherries with pea tendrils, and bright green kool-aid pickles that tasted like tangy sweet magic. 

Many sexual faces and moans were exchanged between me and Christina, especially while eating the fattest slice of foie gras we both ever had in our lives. 

 The best kind of pork is one that's marbled with fat and melts to the touch of a finger. 

Panzanella Salad

This salad is a must order every time I visit. I'm so obsessed with this salad that even Chef Blevins knows it. The creativity behind each variation blows my mind and I love how each salad is the perfect balance between sweetness and acidity. The most recent salad I had was brilliant- peas, pickled fennel, elder flower marinated cherries, mustard greens, crescenza cheese, and fried bread with a basil-pinot noir vinaigrette.

Smoked Pork Chop

You haven't had a real pork chop until you try the one at Clove & Hoof. It's massive in size and simply outstanding with just the perfect amount of fat to meat ratio, smoke and seasoning. The best part of all, it cuts and melts like butter. In case you are debating on what to order on your next visit, get this and thank me later. 

This version is served with some bomb ass Anson Mills farro with pea tendrils, spring onion, rhubarb, bacon miso vinaigrette and salsa verde. 

C&H Burger

Clove & Hoof's monstrous burgers are top of my list and beats all other burger spots in Oakland, and it's reasonably priced to boot (and big enough to split between two people with an appetizer or two). The burger is made up of two juicy 4-ounce beef patties with caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a potato pepper bun. 

Fish Sauce Caramel Fried Chicken Sandwich

Don't let the other places fool you, the best place to get yourself a fried chicken sandwich in Oakland is Clove & Hoof.  I know people who would travel for a great fried chicken sandwich and this is the one that I would travel for. The sandwich, like everything else, is huge in size and I love the flavors of the sweet and salty fish sauce caramel that coats the crispy battered chicken. If you're out of luck and don't see this specific sandwich on the menu, I would also recommend their hot fried chicken sandwich with Nashville-style with blue cheese mayo. Believe me, you really can't go wrong with any fried chicken sandwich here. 

Beef Tallow Fries with Pickle Mayo

No fry is ever left behind, especially when it's fried to crispy perfection in beef tallow.

Let's move on to dessert, which is also really damn good. 

Butterscotch Pudding

This was so good that I wanted to lick the entire jar clean with my tongue. The butterscotch pudding with vanilla wafers, brûlée bananas and candied peanuts is a must order for dessert. It's what sweet dreams are made of- velvety rich textures with some crunch.  

Kiwi Sorbet

The kiwi sorbet with pink peppercorns and dried coconut was a delightful and refreshing treat with a peppery effect that leaves a pleasant tingle on your tongue.


It's not only the food that I love, the entire team behind C&H is the best- humble and appreciative, not only of their customers, but of each other and it clearly shows. If you haven't been yet, you are truly missing out.

Huge thanks to Chef John Blevins, Analiesa Gosnell and the entire Clove & Hoof team for the passion that goes into creating all the fantastic food I've experienced since my first visit back in April 10, 2015. 

Visiting Clove & Hoof


4001 Broadway, Oakland, CA 94611






  • Lunch: 11AM-2:30PM
  • Late Lunch: 2:30PM-5PM
  • Dinner: 5PM-9PM. 
  • Butcher: 11AM-8PM

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Orangette's Pappardelle with Zucchini Blossom Sauce Recipe

Summer has greeted us with a bounty of these beautiful golden blossoms from our own garden and through Patrick's workplace (#wifeofavegetablesalesman). While most people batter and fry them, a much better way to enjoy the delicate flavors and really taste these blossoms is to toss 40 blossoms into a simmering stock with finely diced carrots, onions, celery and saffron. The slow simmer produces this beautifully concentrated, savory and sweet stock sauce that makes this pasta ridiculously addicting. 

The wonderful recipe for Pappardelle with Zucchini Blossom Sauce is posted on Molly Wizenberg's blog Orangette. In fact, we love this recipe so much that we've made it once per week in that past three weeks. 

The recipe is perfect as is, but I would strongly recommend throwing in as many squash blossoms as you possibly can into the sauce, especially because it will cook down.

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