THE HALF ORANGE

CRAFT KITCHEN & FRUITVALE BEER GARDEN

In The Heart of Fruitvale

Thanks to San Francisco Magazine for awarding us (along with Kronnerburger) “top honors in this year’s best burger race” in their Food issue, August 2015.

WELCOME

Come to our casual joint in the Fruitvale neighborhood of Oakland, where you can enjoy grass-fed burgers and creative dishes inspired by the border and the Bay; 13 taps of local beer and West Coast cider; natural wines from France and Calfornia; and a sweet beer garden in Oakland’s sunniest neighborhood.

HOURS
We open at 11:30am on Weekdays and 11am on Saturday and Sunday. We serve until 9pm Sunday-Thursday and until 10pm on Friday and Saturday. Brunch is served — along with our full regular menu — from 11am until 3pm on weekends.

PARKING
Parking is free in the BART parking lot across the street from us, weekdays after 3pm and all day & night on weekends. We are also a few steps from the Fruitvale BART station, near many AC Transit bus stops, and accessible by many Oakland bike routes.

ORDERING TAKEOUT
To order online and pick up your food with no wait, click here. Or you can call us at 510-500-3338.

HAPPY HOUR DAY
Join us on Mondays when all draft beers are $3.65 from open to close.

KIDS, DOGS AND SPORTS
Well-behaved humans of every age are welcome everywhere on the premises. Well-behaved dogs are welcome in our Beer Garden (service dogs are allowed inside, too, of course). We have one TV inside, and one TV outside; we like sports and we generally have whatever sports things we or you find interesting on those TVs. Sometimes we get really busy and don’t think to change the station, and then it’s just telenovelas or whatever. Let us know, we’ll get on it.

OUR CUISINE
We make honest food from scratch using the best local ingredients we can find. We make delicious sausages in house from Niman Ranch pork, 100% grass-fed beef burgers, wild-caught West Coast seafood, salads highlighting local produce and seasonal finds, and more exotic dishes such as a grass-fed carne asada “San Diego Special”, a savory vegetarian pancake, and our signature “KFB” — Korean Fried Buches — featuring Mary’s chicken necks in a spicy gochujang barbecue sauce. Scroll down to see our full menu.

We offer 13 taps of local beer and West Coast ciders by the glass and a thoughtful selection of about a dozen of our favorite natural wines.

SEATING
You can enjoy all of our food and drink indoors or on our sunny patio. We have about 24 seats inside, and 36 outside. We seat on a first-come, first-served basis (i.e., no reservations).

plate

BRUNCH Served 11am-4pm Saturday & Sunday
Regular menu also available at brunch

START YOUR DAY WITH GAMAY: BUENA ONDA pétillant naturel Touraine, France 8.95
sparkling rosé wine made from Gamay

EGG SANDWICH
two sunny side up eggs, cheddar, house made kimchi, and barbecue sauce on a Starter Bakery bun 6.95
• add house made sausage 4.00
• add niman ranch bacon 2.00

SAN DIEGO BREAKFAST can be vegetarian
eggs, breakfast potatoes, bacon and chorizo (or shiitake mushrooms), pico de gallo wrapped in two flour tortillas and melted cheddar cheese 12.95
also available as a bowl (no tortilla, gluten-free)

NUTELLA BUTTERMILK PANCAKES
topped with seasonal fruit 8.95

FRUITVALE MARKET BENEDICT
poached eggs, avocado hollandaise, pico de gallo and house cured jowl bacon on corn tortillas 8.95

BRUNCH BURGER
quarter pound of 100% grass-fed beef, sunny side up egg, bacon, cheddar cheese, leafy greens, tomato, grilled onions, house made pickles, THO sauce, served with breakfast potatoes 14.45
brunch burger with double patty (½ pound) add $4.50

BREAKFAST SALCHIPAPAS
breakfast potatoes topped with two fried eggs, house made chorizo, kimchi and spicy barbecue sauce 10.95

SIDES
side of breakfast potatoes 3.95
house made link 7.95
real maple syrup 1.95
plate of Niman ranch bacon 4.95
house made kimchi 1.00

REGULAR MENU ALSO AVAILABLE

LUNCH & DINNER

HARVEST PANCAKE vegetarian
summer squash, shiitake, kale, broccoli rabe, sauces 9.95
include wild Baja shrimp 3.95

SPRING SALAD
local organic greens, local organic strawberries, avocado, fresh fennel, goat cheese almohaditas, sesame seeds, green goddess dressing 8.95
add sausage, Baja shrimp skewer, or burger patty 4.50
add catch of the day fillet (grilled or battered) 9.00

PLANCHA BUNS
griddle-steamed asian buns with your choice of filling under cucumber, carrots, jalapenos and tangy sauce
shiitake mushroom 6.95
house made sausage 7.95

CORN DOG TOTS
house sausage, red beet ketchup, mustard seed 8.95

SHRIMP “FENIX”
beer-battered wild-harvested Baja shrimp in corn tortillas
with cabbage, white sauce, pico de gallo, hot sauce 12.95

KOREAN FRIED BUCHES
batter-fried Mary’s Farm chicken necks in chile-garlic glaze, great pairing for IPAs & West Coast session ale 6.95
please allow additional time to prepare this dish

CATCH OF THE DAY grilled or beer-battered
• served on two corn tortillas 10.95 • as a sandwich 11.95
• on a plate alongside fries and salad 16.95

SAN DIEGO SPECIAL can be vegetarian
grass-fed steak (or shiitake mushrooms), avocado, pico de gallo wrapped in two flour tortillas and melted cheese 12.95
add french fries inside for 1.00

sandwich

“THE HALF ORANGE” BURGER
quarter pound of 100% grass-fed beef, shredded lettuce, tomato, onions, house made pickles, THO sauce 7.95

“THE FULL ORANGE” BURGER
half pound (2 patties) of 100% grass-fed beef, lettuce, tomato, onions, house made pickles, THO sauce 12.45

PORTOBELLO MUSHROOM BURGER vegetarian
grilled Portobello mushroom with lettuce, tomato, onions, house made pickles, THO sauce 7.95

SAUSAGE SANDWICH
sausage made in-house from Niman Ranch pork, topped with THO sauce and house made kimchi 9.95

GOBERNADOR TORPEDO
grilled Baja shrimp, green and red peppers, tomato, grilled onion, red salsa and cheese on a torpedo roll 14.95
all sandwiches can be made with corn tortillas instead of bread as a gluten-free option

BURGER CREATIONS

TJ BURGER
¼ pound patty, bacon, cheddar, pico de gallo, grilled onions, lettuce, san diego red salsa and ensenada white sauce 10.95

OLD BLUE
¼ pound patty, shiitake mushrooms, gorgonzola cheese, grilled onions, lettuce, THO sauce 11.95

EL TAKE IT EASY
¼ pound patty, avocado, chicken chicharrones, cilantro chutney, havarti cheese, lettuce, tomato, THO sauce 13.95

JAY’S CHOICE
double patty, cheddar cheese, havarti cheese, niman ranch bacon, lettuce, tomato, pickles, onion, THO sauce 16.95

BOSS HOG
double patty, niman ranch bacon, house made sausage, cheddar cheese, lettuce, tomato, grilled onion, pickles, THO sauce 20.95

TOPPERS

free
sliced tomato
grilled onions
shredded lettuce
house made pickles
cilantro chutney
san diego red salsa
ensenada white sauce

one dollar
house made kimchi
cheddar cheese
swiss cheese
mozzerella cheese
pickled jalapeño
pico de gallo

two dollars
niman ranch bacon
hass avocado
danish havarti cheese
sauteed shiitake mushrooms
gorgonzola crumbles
chicken chicharrones
sunny side up fried egg

three dollars
fried cheese curds
grilled portobello

four dollars
house made sausage
baja shrimp skewer

fries

SALCHIPAPAS fries topped with sausage, chorizo, THO sauce, and house made kimchi 9.95

HUSHPUPPIES ground corn with sausage & chorizo 5.95

CHICKEN CHICHARRONES salsa verde 3.45

BEER-BATTERED CHEESE CURDS Spring Hill cheese 6.95

FRENCH FRIES made from Kennebec potatoes 3.75

MACARONI SALAD perfectly complements KFB 2.95
SMALL GREEN SALAD 3.95

DESSERT

GRILLED SWEET BUN stuffed with Nutella 3.55 add bacon 0.75

KIDS MENU

PLAIN BURGER grass-fed 5.95

QUESADILLA 3.95

GRILLED CHEESE SANDWICH 3.95

LUNCH COMBO SPECIALS
served M-F noon–3 pm

#1 – GRASS-FED BEEF BURGER COMBO 10.45
* burger: ¼ pound 100% grass-fed beef, shredded lettuce, tomato, onions, pickles, THO sauce on a Starter Bakery bun
* fries or small salad
* lemonade, iced tea or half-and half

#2 – PORTOBELLO BURGER COMBO vegetarian 10.45
* burger: grilled Portobello mushroom with lettuce, tomato, onions, pickles, THO sauce on a Starter Bakery bun
* fries or small salad
* lemonade, iced tea or half-and half

#3 – SAUSAGE SANDWICH COMBO 11.95
* sausage made in-house from Niman Ranch pork, topped with THO sauce and house kimchi on a Starter Bakery roll
* fries or small salad
* lemonade, iced tea or half-and half

#4 – FULL ORANGE BURGER COMBO 14.95
* half pound (2 patties) of 100% grass-fed beef, lettuce, tomato, onions, pickles, THO sauce on a Starter Bakery bun
* fries or small salad
* lemonade, iced tea or half-and half

#7 – CATCH OF THE DAY COMBO 14.95
* catch of the day, grilled or battered, on either corn tortillas or as a sandwich on a Starter Bakery bun
* fries or small salad
* lemonade, iced tea or half-and half

#9 – SUMMER SALAD WITH TOPPER AND DRINK 11.95
* local organic greens, local peaches, marinated daikon, basil-mint gremolata, goat cheese almohaditas, sesame seeds, green goddess dressing
* topped with sausage, Baja shrimp skewer or burger patty
(or catch of the day fillet, for 4.00 extra)
* lemonade, iced tea or half-and half

all of our food & beverage menu is available both indoors and in our beer garden

DRAFT BEER

KSA kölsch style ale 4.6% 14oz $5.95
FORT POINT BEER CO. San Francisco

MANIFESTO WIT belgian-style white ale 5.7% 11oz $5.95
EAGLE ROCK BREWERY Los Angeles

FOOTPATH PALE ALE west coast session 3.9% 14oz $5.50
BERRYESSA BREWING Winters

BLISS english-style mild ale 3.5% 14oz $5.50
ALE INDUSTRIES Fruitvale (Oakland)

FRONTIER AMBER california common 6.5% 14oz $6.50
OL’ REPUBLIC Nevada City

SUMMER PORTER 4.0% 14oz $5.95
FORT POINT BEER CO San Francisco

BLÄK bavarian-style black lager 4.5% 14oz $6.50
OL’ REPUBLIC Nevada City

EAST BAY IPA west coast ipa 7.8% 14oz $7.50
­ALE INDUSTRIES Fruitvale (Oakland)

BATCH 31 / GOLDEN belgian-style ale 8.5% 11oz $7.50
CLEOPHUS QUEALY BEER CO San Leandro

ANOMALY golden milk stout (on nitro) 6.5% 14oz $6.95
FACTION BREWING Alameda

Every Monday all draft beers $3.65 all day and night

DRAFT CIDER

“MIGHTY DRY” CIDER 6.9% 8oz $5.95
GOLDEN STATE CIDER Sebastopol

STRAIGHT DRY CIDER 6.9% 8oz $6.95
CROOKED CITY CIDER Oakland

SPARKLING PEAR apple cider w/ pear 6.5% 8oz $8.95
FINN RIVER Washington

BARRED ROCK (750ml bottle) barrel-aged 9.4% $40
TILTED SHED CIDERWORKS Sonoma County

WHITE WINE BY THE GLASS

CHARDONNAY Montefiori 2012 “El Take It Easy”
Valle de Guadalupe, Baja California, Mexico 8.95 g / 30 b

SAUVIGNON BLANC BLEND Villemade 2011 “La Bodice”
Cheverny, France 11.95 g / 40 b

RED WINE

GAMAY-MALBEC Loges de la Folie “Velvet” 2011
France 9.95 g / 36 b

PINOT NOIR Guy Bussière Domaine du Val de Saone 2011
Burgundy, France 13.95 g / 52 b

BOTTLES OF WINE

BUBBLES – pétillant naturel

“BUENA ONDA” 2013 Touraine, France 36
sparkling rosé wine made from Gamay

“PET-SEC” Les Capriades, Loire, France NV 38
sparkling white wine made from Chenin Blanc and Cabernet Franc *

“LA DONA” Los Pilares 2014, San Diego 38
sparkling white wine made from Muscat

“BLACK PET NAT” Los Pilares 2014, San Diego 44
sparkling red wine made from Cabernet Sauvignon

WHITE

CHARDONNAY Montefiori 2012 “El Take It Easy”
Valle de Guadalupe, Baja California, Mexico 28

CHARDONNAY Domaine Tripoz Macon-Loché 2011
Burgundy, France 38 *

TRESSALIER Bruno Debize 2013 “Peau Verte”
Auvergne, France 36 *

NOSIOLA Marco Zani, Castel Noarna 2011
Trento, Italy 45 *

PINOT GRIS Salinia “PG” 2012 skin-fermented
Sonoma Coast, California 48

PINK

TROLLINGER Jochen Beurer 2013
Swabia, Germany 35 *

GROLLEAU Sot d’Ange 2011
Loire, France 39 *

RED

PINOT NOIR Donkey and Goat, “Helluva” Vineyard 2013
Anderson Valley 48

PINOT NOIR Guy Bussière Domaine du Val de Saone 2011
Burgundy, France 52 *

PINOT NOIR Holger Koch, Spätburgunder 2012
Swabia, Germany 45 *

BEAUJOLAIS Bruno Debize “L’Homme A La Veste“ 2013
Beaujolais, France 46 *

GAMAY-MALBEC Loges de la Folie “Velvet” 2011
France 36 *

GRENACHE-CARIGNANE Los Pilares 2011
San Diego 60

GRENACHE-CARIGNANE Los Pilares 2013
San Diego 48

* Imported by Selection Massale

BEER CELLAR

ten dollars
Highway 78 Scotch Ale Green Flash / Pizza Port / Stone 12oz

fifteen dollars
Imperial Russian Stout 2009 Stone 22oz

twenty dollars
Récolte Sauvage 2012 American wild ale Avery 12oz
Oak Barrel Aged Angel’s Share strong ale Lost Abbey 375ml

twenty-five dollars
Uncle Jacob’s Stout Avery 12oz
Deliverance Ale American Strong Lost Abbey 375ml
Supplication June 2012 ale aged in Pinot Noir barrels Russian River 375ml
Supplication December 2012 ale aged in Pinot Noir barrels Russian River 375ml
13th Anniversary Ale American strong ale Stone 22oz

thirty dollars
Decadence 2011 maple-smoked barleywine Alesmith 750ml
Decadence 2012 Belgian-style quad Alesmith 750ml
Red Poppy Ale Flanders red-style ale Lost Abbey 375ml
Framboise de Amorosa raspberry sour Lost Abbey 375ml
Damnation 23 Batch 069 oak aged tripel Russian River 375ml
Sanctification Batch 006 sour blonde Russian River 375ml

NON-ALCOHOLIC BEVERAGES

HOUSE MADE ICED TEA AND/OR LEMONADE 2.25
MEXICAN COKE, MEXICAN ORANGE CRUSH 2.95
MINERAL WATER 2.50
HOUSE BRAND KOMBUCHA brewed in East Oakland 5.50
RED BAY ICED COFFEE roasted in Fruitvale 3.95

ACCOLADES

Skeptics who suggest that when it comes down to it, a burger is a burger is a burger—ho-hum ground beef slathered with the same-old ketchup and mustard—run into a counterargument in El Take It Easy [burger at The Half Orange], a Baja-inspired burger topped with avocado, cilantro chutney, chicken chicharrones, and a ginger and miso–seasoned aioli. A border-crossing beauty, El Take It Easy shares top honors in this year’s best burger race with its stylistic opposite, a red-blooded entry from KronnerBurger
– “Where to Eat Now: A Groundswell of Ground Meat” by Rebecca Flint Marx, Josh Sens, Sara Deseran, San Francisco Magazine, August 2015

Now you can find top-notch sausages, burgers, and sandwiches in Fruitvale thanks to the Half Orange, where Niman Ranch pork and Marin Sun Farms beef rule the day. Artisanal fried cheese curds and craft beers are available, too, making this spot, more or less, the best.
– “East Bay Eats: The Best of 2014″ by Lauren Sloss, 7×7 Magazine, December 2014

…The Half Orange’s most triumphant creation, Korean-fried buches, which combines a popular Tijuana taqueria’s love of the chicken neck and the Korean cook’s precise double-frying technique. The result? The gochujang funk and unparalleled crunch of Korean fried chicken, plus the tactile pleasures you get from gnawing away at a chicken wing until you’ve stripped off every last bit of skin and meat. Add a cold beer to the mix, and you’ve got a match made in heaven.
– “Best Bites of 2014″ by Luke Tsai, East Bay Express, December 2014

Best New Restaurant, East Bay (nominee), Readers Choice – 7×7 Magazine, June 2015

“The Half Orange, And A Drinking Snack You Never Knew You Loved” – Andrew Simmons, San Francisco Chronicle, December 2014

“The Big Eat Oakland: 50 Things to Taste Before You Die” (Salchipapas) 7×7 Magazine, October 2014

“A New Fruit In Fruitvale” – Luke Tsai, East Bay Express, November 2014

“17 New Burgers We Can’t Stop Thinking About”Eater SF, April 2015

“Four Hot Restaurants to Try Right Now” – Josh Sens, San Francisco Magazine, November 2014

“The Half Orange: A great new destination in Fruitvale” – Alix Wall, Berkeleyside, October 2014

“Five Elaborate French Fry Dishes All East Bay Foodies Should Try” (Salchipapas) – Sarah Burke, East Bay Express, October 2014

DOWNTOWN FRUITVALE

Originally an independent city, Fruitvale once served as the Bay Area’s getaway destination, known for its beer gardens and vacation cottages set amidst fruit orchards and under some of the sunniest weather along the water. Centered around our historic downtown and railroad buildings (and now a BART station), it’s one the most walkable neighborhoods in Oakland. We also have one of the most delicious collections of restaurants you’ll find anywhere in the Bay Area.

Among the attractions within a short walk of the Half Orange and Fruitvale BART are:

Ale Industries Brewery, and their “Jingletown Jazz Room” tasting room, are open to the public on weekends. They’re just 2 blocks from us, so this makes a great two-fer for craft beer lovers.

Nieves Cinco de Mayo, our neighbor in the Fruitvale Public Market, makes artisanal Mexican ice creams in cool flavors like rose petal, curdled milk, and cactus fruit; they also serve raspados, tejuinos, mangonadas and even Tosti-locos(!). This is our recommended dessert stop after a meal here at The Half Orange.  Well, this or Churros Mexicanos, a stuffed churros cart operating on the other side of our courtyard.

Obelisco Restaurant was formerly known as Taco Grill when they occupied our current space. Now they’ve moved into a bigger location across the street in the BART plaza. They make delicious Mexican food from good ingredients (Niman Ranch pork, Mary’s Chicken, masa from organic corn) and serve draft beer as well.

A block away, on International (E. 14th), you’ll find a couple of my favorite eateries that specialize in regional specialties from Mexico. La Gran Chiquita makes Hidalgo-style barbacoa, and La Torta Loca makes Mexico-City style tortas, huaraches, and more. Both restaurants are friendly and delicious.

Up 34th Street a few hundred yards, across from St. Elizabeth’s church, is a permanent food truck called Pipirin, which specializes in Guadalajara’s famous torta ahogadas. Slightly further afield, a 10 minute walk to Foothill and 37th, you’ll find Taqueria Campos, where the comida casera from Jalisco was recently highlighted as being among the best Mexican food in the Bay Area by John Birdsall and Jonathan Kauffman.

This is just a taste of some of Fruitvale’s delicious bounty — you could eat and drink well here for days and still have more to try. If you haven’t been here yet, hopefully this helps you get started!

+1 510 500 3338

3340 East 12th St #11 in Oakland in the heart of Fruitvale