The Half Orange

HOURS
We are open 11:30am to 9pm Monday through Saturday, and noon to 8pm on Sundays.

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 $3.67 from open to close.

OUR CUISINE
We make honest food from scratch using the best local ingredients we can find. Come enjoy delicious sausages made in house from Niman Ranch pork, 100% grass-fed beef burgers (Marin Sun Farms green label), salads highlighting local produce and seasonal finds, and more exotic dishes such as our signature “KFB” — Korean Fried Buches — which features Mary’s chicken.

We offer eight taps of local craft beer, four 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 12 outside.

We seat on a first-come, first-served basis (i.e., no reservations). While we don’t typically have very long waits for a table, if you’d like to minimize the possibility of having to wait at all, it’s best to visit us before 6:30pm or after 7:30pm. Also, while we are capable of seating larger parties (i.e, 5-10 people), those spaces are limited, so please be patient if you have a large group.

plate

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

SPRING SALAD vegetarian
local organic greens, local organic strawberries, avocado, fresh fennel, goat cheese almohaditas, sesame seeds, green goddess dressing 8.45
add sausage, Baja shrimp skewer, or burger patty 4.50

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

KFB
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

CURRIED VEGETABLE WRAP vegetarian
red peppers, grilled squash & eggplant, carrot, arugula, cucumber raita, spinach tortilla, cilantro chutney 7.95

sandwich

“THE HALF ORANGE” BURGER
quarter pound of Marin Sun Farms 100% grass-fed beef, shredded lettuce, tomato, onions, pickles, THO sauce 7.65

“THE FULL ORANGE” BURGER
half pound (2 patties) of Marin Sun Farms 100% grass-fed beef, lettuce, tomato, onions, pickles, THO sauce 11.95

PORTOBELLO MUSHROOM BURGER vegetarian
grilled Portobello mushroom with lettuce, tomato, onions, pickles, THO sauce 7.55

SAUSAGE SANDWICH
sausage made in-house from Niman Ranch pork, topped with THO sauce and house kimchi 9.35

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 10.65

OLD BLUE
¼ pound patty, shiitake mushrooms, gorgonzola cheese, grilled onions, lettuce, THO sauce 11.65

EL TAKE IT EASY
¼ pound patty, avocado, chicken chicharrones, cilantro chutney, havarti cheese, lettuce, tomato, THO sauce 13.65

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

LUNCH COMBO SPECIALS
served M-F noon–3 pm

COMBO #1
Grass-fed burger or portobello burger, fries or small salad, iced tea or lemonade 9.95
with curried vegetable wrap 10.95
with sausage sandwich 11.45

COMBO #2
Spring salad topped with sausage, burger patty or cool shrimp, plus an iced tea or lemonade 11.45

 

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 6.65

FRENCH FRIES made from Kennebec potatoes 3.25

MACARONI SALAD perfectly complements KFB 2.75

SMALL GREEN SALAD 3.75

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

All of our food & beverages can be enjoyed in our dining room or on our sunny patio.

DRAFT BEER

KSA kölsch style ale 4.6% 14oz $5.50
FORT POINT BEER CO. San Francisco

MAKO baja pale ale 4.2% 14oz $5.50
CERVECERIA AUGA MALA Ensenada, Baja California, MX

AL’S SESSION ALE west coast session ale 4.7% 14oz $5.50
IRON SPRINGS BREWERY Fairfax

TWIST OF FATE esb gluten removed 5.6% 14oz $5.50
MOONLIGHT BREWING Santa Rosa

HOUSE IPA ipa gluten removed 6.8% 14oz $6.42
BERRYESSA BREWING Winters

CHERRY KUSH tea gruit beer w/ tart cherry 4.4% 10oz $5.50
ALE INDUSTRIES Fruitvale (Oakland)

COBBLESTONE bière de garde 7.8% 10oz $5.50
BAELTANE BREWING Novato

STONE MILK STOUT 4.2% 14oz $5.50
STONE BREWING Escondido (San Diego County)

Every Monday all draft beers $3.67 all day and night

CIDER

BITE HARD CIDER off-dry 6.9% 8oz $5.50
BOONVILLE CIDER HOUSE Anderson Valley, California

BLACKCURRANT CIDER semi-sweet cider 6.5% 8oz $6.95
FINN RIVER Washington

FARMHOUSE CIDER organic 6.5% 8oz $8.95
SUTTON CELLARS Sonoma County, California

GRAVIVA! 2013 semi-dry Gravenstein 8.0% 8oz $10.95
TILTED SHED CIDERWORKS Sonoma County, California

BARRED ROCK 2013 (750ml bottle) barrel-aged 9.4% $40
TILTED SHED CIDERWORKS Sonoma County, California

WHITE WINE BY THE GLASS

CHARDONNAY Montefiori 2012 “El Take It Easy”
Valle de Guadalupe, Baja California, Mexico 8.5 g / 28 b

TRESSALIER Bruno Debize 2013 “Peau Verte”
Auvergne, France 10.5 g / 36 b

RED WINE BY THE GLASS

BEAUJOLAIS Bruno Debize “L’Homme A La Veste“ 2013
Beaujolais, France 13 g / 46 b

GAMAY-MALBEC Loges de la Folie “Velvet” 2011
France 10 g / 36 b

BOTTLES OF WINE

BUBBLES – pétillant naturel

“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 56 *

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

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

“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

“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