Treat Mom to Mother’s Day Dinner at E&O!

Mom always put you first, so it’s time to return the favor. This year, let us do the work while you treat mom to Mother’s Day dinner at E&O Kitchen and Bar. On Sunday, May 14, from 5:00 – 9:30pm, we’ll be offering mommy dearest a choice of our complimentary cocktail special or featured dessert when joining us for dinner. Mothers can unwind one sip at a time with our “Mommy’s Little Helper”cucumber cocktail special or satiate their sweet tooth with Executive Chef Sharon Nahm’s Black Rice Pudding dessert special with coconut, and tropical fruit. Only the best for mom!

For reservations, call (415) 693-0303 or click here.

Enjoy our New Happy Hour Group Event Packages

In honor of San Francisco’s Summer of Love, we’re launching our new Happy Hour Events Packages, which offer guests a chance to enjoy innovative bold bites and creative cocktails, created by our very own Executive Chef Sharon Nahm. For an all inclusive price, ranging from $40 – $60 per person, groups of 20 or more can enjoy small bites such as our famous Indonesian Corn Fritter Bites, Ahi Tuna Tartare, Butternut & Parm Tots, Portobello Mushroom Satay and Minced Chicken Spring Rolls, alongside specialty cocktails and house-choice wines and beers.

$40 Per Person Events Package

– bites –

Indonesian corn fritter bites, chicken satay with red miso peanut sauce, butternut and parm tots with sriracha aioli

– beverages –

House red wines and white wines, house bottled beers

$50 Per Person Events Package

– bites –

Indonesian corn fritter bites, ahi tuna tartare, wonton chips, lily bulbs, ginger butternut and parm tots with srirach aioli, portobello mushroom satay, soy glaze minced chicken spring rolls

– beverages –

The “guava lamp” cocktail, house red wines and white wines, house bottled beers

$60 Per Person Events Package

– bites –

Indonesian corn fritter bites, ahi tuna tartare, wonton chips, lily bulbs, ginger butternut and parm tots with srirach aioli, portobello mushroom satay, soy glaze minced chicken spring rolls, “to go box” soba noodle salads, edamame, and shiitake mushrooms

– beverages –

Your choice of 2 speciality cocktails, house red wines and white wines, house bottled beers

For more information, contact Beth Rankin at events@eosanfrancisco.com or call (415)788-2622.

Celebrate National Women’s Month at E&O

In honor of Women’s Month this March, we at E&O Kitchen and Bar are recognizing and celebrating the achievements made by women around the world, and right here in our very own restaurant! We owe much of our success, great food, and hospitable culture to five fearless female leaders.

Pictured (left to right): Kelly Tilton, Event Sales Manager; Leonela Montas, Manager; Sharon Nahm, Executive Chef; Beth Rankin, Director of Private Events and Sales; Kelsey McNellis, Manager; Queen Beet Cocktail.

Executive Chef Sharon Nahm, who has been with E&O Kitchen and Bar for 11 years, has continued to innovate and evolve our menu while staying true to our dedication of utilizing fresh, seasonal ingredients to create high quality and delicious dishes. Needless to say, with the restaurant busier than ever, and positive reviews from loyal guests and food critics alike, Chef Sharon is definitely doing something right!

Raise a glass to all inspiring women out there by enjoying our month-long special, the Queen Beet cocktail, made with scotch, beet, and a dash of ginger. You can feel good about drinking it too; $1 from each cocktail will benefit the Women’s Building, empowering women through services addressing domestic violence, job searches, tech tutoring, legal assistance and more.

Celebrate the Year of the Rooster with Us!

Let the Lunar New Year celebrations begin! Join us and enjoy sumptuous dishes by Executive Chef Sharon Nahm and specialty cocktails by our talented bar team. If you were born in the Year of the Rooster (1957, 1969, 1981, 1993, 2005, 2017), then this is YOUR year! If not, don’t fret; you luckily still get to enjoy our delicious Lunar New Year menu.

Through Saturday, February 11, savor a range of limited-time specials such as Dungeness Crab & Pork Dumplings and Long Life Noodles, and be sure to join us on parade night on February 11 as we host live lion dancers in the restaurant. Here’s to a happy and prosperous Year of the Rooster — may it be full of delicious food, great company, and abundant laughter!


Join us for SF Restaurant Week 2017!


SF Restaurant Week is HERE! Dine with us from January 18-29, 2017 and enjoy a $40 three-course meal by Executive Chef Sharon Nahm, ideal for date night or business meetings alike. Consider this to be your all-access pass to taste some of our favorite appetizers, entrees, and desserts for an amazing price.

Step 1: Start with an appetizer of choice

Dungeness crab and pork shumai dumplings with black vinegar soy dipping sauce


Green cabbage and coconut salad with chilies, peanuts, crispy, taro, rice noodle, lilikoi dressing

Step 2: Struggle to decide between these delicious entrees

Grilled steelhead with gai lan, shittake mushrooms, yuzu emulsion


Lamb curry with winter squash, coconut, cardamom, peanuts

Step 3: Treat yo’self

“So Matcha Mousse” – Chiffon cake, yuzu, green tea mousse


Coconut Panna Cotta – Roasted pineapple compote

Tables will book early! Make your reservation today: call (415) 693-0303 or click HERE.

Treat Yo’Self to Bubbles + Bites this Black Friday Weekend

Shoppers rejoice! Starting this Black Friday, November 25, and lasting through Cyber Monday, November 28, we will be serving a special menu for all of our shopaholic friends. Get your holiday gifts in Union Square and come kick up your feet with us at E&O Kitchen and Bar.

For just $25, enjoy our Bubbles and Bites special featuring a glass of bubbly, accompanied by a trio of our favorite appetizers: Spiced Chickpea Panisse with masala crème fraîche and caviar, Curried Crab Cake with a meyer lemon-ginger emulsion, and Deviled Egg with black garlic, serrano chile, and caviar.

Shop ’til you drop for others then treat yo’self — you deserve it!

Reservations: call 415.693.0303 or click HERE.

Hula on Over | Hawaiian Luau Party at E&O!


You don’t have to bury a pig to have a good time. On Thursday, November 10th, starting at 6:30 p.m., we will be throwing a luau party! Mix and mingle to the rhythms of the islands of aloha and enjoy tropical pairings, created by our very own Executive Chef Sharon Nahm. It’s cocktails, dinner, and so much more!

For $60, get a taste of Hawaii— including a 3 course family– style meal, drinks, tax and tip.



Prawns, shredded coconut, cabbage, carrots, jicama, chilies, peanuts, lilikoi dressing

Lomi salmon lumpia served with wasabi aioli





Kalua Pork – shoulder and belly slow roasted overnight in E&O’s wood burning “imu”

Chicken katsu – li hing mui bbq

Pulehu Ribeye – grilled over white oak, pineapple teriyaki


BEVERAGE PAIRING: Punch-Punch: rum infused with vanilla beans, pineapple gomme, lychee, citrus, spiced rum topper



Hawaiian rolls – togarashi honey butter

Mashed taro root – brown butter, coconut cream

Okinawa potato salad

Spam and kimchi fried rice



Haupia – coconut panna cotta

Lilikoi mousse cake – vanilla chiffon, coconut custard

Malasadas – five spice sugar, salted caramel


BEVERAGE PAIRING: Spiked Buzz: chilled coffee, brandy cream, kahlua, coconut chips


  To purchase tickets, please visit www.table8.com.

E&O Gets Saucy

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Help Nominate E&O Kitchen and Bar for the GGRA’s First Ever “Saucy Awards”


We are excited to share that the Golden Gate Restaurant Association has announced a call for nominations for the first ever Saucy Awards, celebrating the San Francisco restaurant and bar community for its culinary excellence. There is a quick survey to nominate your favorite chefs, services, restaurants, and programs in the Bay Area and we would greatly appreciate your support of E&O Kitchen and Bar in the following categories:

1. Community Spirit of the Year

WHY: Since opening their doors almost 20 years ago, E&O Kitchen and Bar has gone above
and beyond in supporting hundreds of charities and community causes. Specifically, E&O
has hosted annual Thanksgiving dinners for the Episcopal Community Services’ CHEFS
students, holiday coat drives for SF City Impact, pet week fundraisers for the SPCA, and donated over $3,000 to Heifer International since launching their Charity Wine Program. They’ve hosted, donated to, and participated in charitable events including GLIDE Legacy Gala, Dress for Success, Cheer SF, CUESA, Make-a-Wish Wine & Wishes, Art for Aids, Meals on Wheels Gala, and countless others.

2. Employee of the Year – Sergio Sosa, Bartender

WHY: Sergio Sosa has been an indispensable member of the E&O Kitchen and Bar team since he started there almost 20 years ago. In his role as Bartender, Sergio continues to be innovative in finding creative ways to use ingredients. He goes out of his way to create nonalcoholic cocktails for regulars and younger customers (he even makes them for his little ones at home). Sergio’s warm, friendly personality has a following of several people who come in the restaurant just to see him, and also explains why he has great relationships with both front and back of the house staff.



The nomination period is open until September 22 at midnight. Award winners will be announced at a ceremony and gala on November 14 at the Herbst Theater in San Francisco. The event will benefit the Golden Gate Restaurant Association Scholarship & Education Foundation (GGRASF), as a part of their initiative to advance & support the local hospitality industry.

Thank you in advance for your continued support of E&O Kitchen and Bar. We hope to see you soon!

Staff Spotlight: Sipping with Sergio

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Along with the bold and modern Asian dishes at E&O Kitchen and Bar, Bartender Sergio Sosa creates a captivating drink experience with his bartending style.

Sergio has been taking a fun and innovative approach with incorporating unique ingredients into his beverages ever since joining the E&O Kitchen and Bar team right after it opened, almost 20 years ago. Not only does Sergio come up with these ideas in the restaurant, but he also mixes up nonalcoholic beverages for his little ones at home. Sergio has a warm and friendly personality that allows him to have great relationships with both the front and back of the house staff. He extends his kind and hospitable personality to the restaurant guests, which is why several people come to the restaurant just to see him. We are so lucky to have Sergio as a part of the E&O Kitchen and Bar staff.

Next time you’re in the restaurant, be sure to say hello and ask to try one of Sergio’s specialty cocktails!

E&O Teams up with Canela for an Exclusive Guest Chef Collaboration


Join us at Canela Bistro & Wine Bar on Thursday July 28th from 5:30pm – 9:00pm for a special guest chef dinner with our very own Executive Chef, Sharon Nahm. Nahm will be partnering with Canela’s Executive Chef Mat Schuster to create a special menu of Asian-inspired Spanish plates. Canela’s beverage consultant Maz Naba will also be developing a selection of fermented cocktails to accompany the tasty dishes on the $49 five-course prix fixe menu:


Gazpacho of Korean Melon, Cucumber, Spanish Olive Oil with Sizzling Rice

Croquetas of Sweet Corn and Potato with Black Garlic Aioli

Almejas (Clams) with Chinese Sausage, Chorizo, Garlic, Thai Basil, Rau Ram and Cilantro with Grilled Bread

Curry Marinated Lamb Pinchos (skewers) with Tomato Chutney Romesco

Lemongrass and Vanilla Bean Arroz con Leche with Poached Peaches


For reservations, please visit canelasf.com or OpenTable.com (Please be sure to select “Guest Chef Dinner” when making your reservation).



Do you work at a restaurant, hotel, salon, store, or in another service industry in San Francisco?

E&O Kitchen and Bar invites you to enjoy the “industry treatment” by joining us for Industry Insider Month this July, including:


Every Monday in July, industry friends can stop in to take advantage of our special happy hour menu all day long (11:30 am – 10:00 pm).








>>> STEAK SATAY $3.5





Dine at E&O Kitchen and Bar any time during the month of July and we will send a complimentary treat to your table when you drop your card or tell your server you work in the industry!


We’re hosting an open party for our industry friends with complementary cocktails and bites on Monday, July 18 from 6-8 pm.

We’ll have a DJ, fun photo opportunities, and much more. Come mix and mingle with us!

Save the date and RSVP at the link below with password “spicespicebaby“:


Rice, Rice, Baby: NEW Rice + Roll Sushi Wrap Menu

Executive Chef Sharon Nahm is delighted to introduce Rice & Roll, a new interactive lunch special, available starting Monday, June 20. Guests can build their own hand-held sushi wrap by ticking boxes on the Rice & Roll menu featuring a selection of proteins, vegetables, rice, sauces, and pickles.  Make it as healthy or as indulgent as you’d like, from organic brown rice with ahi tuna to fried shrimp with white rice and sriracha aioli.


All rolls come wrapped in nori and include shredded carrots and daikon sprouts, accompanied by a side of house-made chips. Starting at $11, this delicious lunch is a well-priced (and fun!) midday pick-me-up. #eandosf #riceandroll

Enjoy a Complimentary Tasting at Round Pond Estate with Our New Charity Wine


Do Good, Drink Wine with our Charity Wine initiative! 25% of proceeds from our selected Charity Wine (highlighted on our menu) benefits Heifer International, a charity that works with communities to strengthen local economies by empowering small-scale farmers to achieve socially, economically and environmentally secure livelihoods. Through our Charity Wine program, over $2,000 has been donated to Heifer International to-date.

We are delighted to debut our newest Charity Wine, the 2013 Rutherford Cabernet Sauvignon from Round Pond Estate in Napa Valley. This wine features an array of scents and tastes including violet, sage, blackberry, and anise, among others. It builds through the mid-palate with more earth-driven aromatics of cardamom, tobacco, and dark chocolate. The palate is beautifully balanced with great acidity and soft supple tannins that carry the broad aromas and flavors to a long dark finish.

As part of the partnership with Round Pond Estate, guests who purchase the wine can enjoy a complimentary Estate Tasting for two at the winery on their next visit to Napa Valley, valued at $100 (limit one per table).

This Charity Wine will only be featured for a limited time, so be sure to take advantage of this special offer while you can!



E&O is participating in the 4th annual Negroni Week! Negroni Week, presented by Imbibe Magazine and Campari, is a week-long celebration during which bars and restaurants donate $1 or more from each Negroni sold charity. At E&O, we will be donating a portion of every Negroni sale to Heifer International, a charity organization working to end hunger and poverty around the world by providing livestock and training to struggling communities.

From June 6-12, we will be stirring up the traditional Negroni cocktail with a uniquely E&O twist. Our Chaiwallah Negroni has the three essential ingredients that makes a Negroni, well, a Negroni: Campari, Gin, and Vermouth. Now comes the E&O spin: the Chaiwallah inspired, tea infused gin. In Hindi, a wallah is someone who makes or sells a certain good. Chai means tea. A chai wallah is person who makes or sells tea—or both! The same way New York cab drivers might be able to tell the story of the city through their interactions with customers, chai wallahs can tell the story of India in all its complexity.

Inspired by these Indian tea artisans, our Chaiwallah Negroni recipe includes 1 oz tea-infused gin, 1 oz Campari, 1 oz Dolin Sweet Vermouth and squeeze/garnish of orange.

Join us through Sunday, June 12 for a taste of our Chaiwallah Negroni, and feel good drinking it too. Happy Negroni Week!


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E&O Kitchen and Bar is kicking off the summer barbecue season by supporting James Beard Foundation’s Blended Burger Project. JBF is aiming to make burgers better by blending ground meat with mushrooms to create a more delicious, sustainable burger.

Stop by now through July 31 to try Chef Sharon Nahm’s blended burger, inspired by the Laotian dish “Larb”, which is a minced meat dish that is stir fried, or sautéed, and combined with lots of fresh herbs, chilies, lime juice, fish sauce, and topped with toasted rice powder. Our patty is a blend of ground beef, shiitake mushrooms, aromatics, and toasted rice powder. It is served on a toasted challah bun with scallion aioli, roasted chili jam, shredded carrots, cucumber, and fresh herbs. If you’re in favor of our flavors, vote for our “Blended Burger” online by clicking HERE and help our Chef Sharon Nahm win a dream trip to New York City to cook at the JBF Food Conference. Tag your burger photos on Instagram with @eandosf and #BlendedBurgerProject.

Please join E&O as we take part in JBF’s movement to make burgers better, one blended patty at a time!

Pet Week at E&O Kitchen and Bar: May 1 – 7, 2016

Pet Week 2016

E&O Kitchen and Bar is hosting a special donation drive to raise funds and gather items for the San Francisco SPCA!

Here’s how you can help:

* Enjoy a delectable “Wag Tail” cocktail this week only! 15% of the sales from this drink will be contributed to the great efforts of the San Francisco SPCA.

* Tag a picture of your pet on social media using #eandopetweek for a chance to win a $50 gift card!

* Donate and Dine-guests who dine with us and bring an item for donation will receive a complimentary order of Indonesian Corn Fritters.

Requested Items:

* Baby Food – we use Gerber 2nd Foods: Chicken, Turkey and Beechnut for weaning kittens.

* Bath- and beach-sized Towels (no hand towels)

* Flannel and fleece blankets

* Sheets (not fitted)

* Extra large dog beds in good condition (40″ + circular, 36″ x 40″ + rectangular)

* Durable, clean plush dog toys (no balls/tennis balls)

* Unopened high quality training treats (Natural Balance, Zukes, etc.)

* Rubber dog toys

* Clean Kongs (good condition, any size)

* Unopened bags and cans of cat or dog food

Join E&O and the SF SPCA to save and protect animals, provide for their care and treatment, and enhance the human-animal bond in San Francisco.

Thank you for your support!

What’s New This Spring at E&O Kitchen and Bar

To celebrate the arrival of spring, we are debuting two new seasonal cocktails! Join us for happy hour or a night out and try our Tropical Tangerine Mint Gin Martini with a delectable twist of lychee syrup or our Fermented Strawberry Daiquiri with simple syrup and thai basil.

Alongside our delicious new cocktails for spring, enjoy new seasonal dishes by Executive Chef Sharon Nahm. The Crispy Fried Chicken Sandwich with fried chicken breast, chayote-green apple slaw, yuzu mayonnaise, and kochujang glaze on a toasted sesame bun is a great way to fuel your work week. Those looking for lighter fare can try the fresh Golden Beet Salad with feta, mache, fennel and masala yogurt or a seasonal side of Wood Roasted Asparagus and Mushrooms with sesame and white miso glaze.

Charity Wine 

Continuing with our philosophy of philanthropy, we are offering a new charitable wine as part of the Do Good, Drink Wine initiative, where 25% of the proceeds from each bottle purchased benefits Heifer International, a charity that works with communities to strengthen local economies by empowering small-scale farmers to achieve socially, economically and environmentally secure livelihoods.

Currently, we are featuring the Tempranillo Hearst Ranch Wine for $60 (netting a $15 donation per bottle). Tempranillo is from Paso Robles, CA, an ideal environment to farm wine grapes because of its clay loam soils. The velvety plush palate of the wine carries flavors of ripe plums, sweet sage, and cranberry. Savory characteristics pair wonderfully with grilled fair, but the medium-weight viscosity makes this wine accessible in the absence of food as well.


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Year of the Monkey

Happy Chinese New Year! Celebrate the Year of the Monkey with us and enjoy sumptuous dishes from Executive Chef Sharon Nahm & specialty cocktails by our talented bar team!


Do Good, Drink Wine

Continuing the philosophy of philanthropy, we now offer a charitable program for guests to participate in. The Do Good, Drink Wine initiative highlights a wine on the menu that guests may purchase to see 25% of proceeds benefit Heifer International, a charity that works with communities to strengthen local economies by empowering small-scale farmers to achieve socially, economically and environmentally secure livelihoods.  We initiated the partnership with Heifer International during its Asian New Year celebration this winter and is excited to further develop it with this endeavor.

We’re currently featuring the Seghesio Zinfandel for $60.  “For each vintage, we harvest multiple diverse lots of Zinfandel that span the entire Sonoma County Zinfandel landscape. Each of these lots is produced under the careful eye of our winemaker, Ted Seghesio. The best of these lots are selected to make this Sonoma Zinfandel. A small amount of Petite Sirah is added to honor century old traditions and to provide color and structure. The result is a wine that offers tantalizing raspberry, blueberry, classic briary and spicy flavors with a balance of components for which Seghesio wines are known.” Seghesio Zinfandel is the perfect accompaniment to any of the vibrant dishes on our menu, and, netting a $15 donation per bottle sold, will be good for the soul, too!

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Hot Pot and Lagunitas Beer Dinner


Join us for our first ever Hot Pot Pop-Up Dinner with Lagunitas beer pairings!

Indulge yourself in this 4-course bottomless Eastern Asian cuisine experience.  Enjoyed in a social dining format, hot pot consists of a simmering pot of broth in the middle of the table, surrounded by plates of various fresh ingredients, prepped and ready to be cooked in the broth!  You can pick and choose from an assortment of noodles, vegetables, meats, sauces, herbs and spices to build you meal.  As everyone cooks their meal together, hot pot brings friends and family closer together in this fun and interactive dining experience.

This hot pot dinner will be accompanied by a Lagunitas‘ beer pairing/tasting with certified cicerone and BJCP beer judge Tim Decker from the Lagunitas Brewing Co.  The tasting list is subject to change but current roster includes the Daytime IPA, Posner, IPA, Maximums IPA, and Collared Cappuccino Stout.

Chef Sharon Nahm will provide starter bites and signature appetizers, then finish off with a very special dessert course.  This is one eating and drinking extravaganza you do not want to miss!

Get more information and tickets here!

Meet The Fritter Burger

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That’s right, we’re taking an already delicious burger up a notch by serving it between two fritter buns! E&O Kitchen and Bar is breaking all the rules in honor of National Corn Fritter Day by launching this mouth-watering Fritter Burger on July 16th.

Executive Chef Sharon Nahm uses a combination of all-natural, house-ground brisket and chuck meat, grilled over white oak, and served between two of E&O’s famous Indonesian Corn Fritters – previously featured on The Food Network’s The Best Thing I Ever Ate

The burger is loaded with house-made kimchee, pickles, lettuce, sriracha aioli, white cheddar cheese and bacon. It’s served with togarashi-spiced fries and priced at just $18.

Yes, this is really happening. Come and get it while it lasts!

Hot New Summer Cocktails

With summer in full swing, we’re debuting an assortment of refreshing takes on classic cocktails. Marcelle Gonzales has introduced four new flavorful cocktails utilizing local, seasonal ingredients and highlighting the best flavors summer has to offer. From the sweet and sour Coconut Lime Rickey, combining coconut and lime with crisp gin, to the bold and spicy Chili Tamarind Margarita, with agave syrup, lime, tamarind and tequila, our new cocktail menu truly has something special for all tastes.

Check out our new cocktails below!

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Coconut Lime Rickey: Junipero Gin, Coconut Syrup, Soda, Citrus
Chili Tamarind Margarita: Corralejo Tequila, Tamarind, Citrus, Chili
Blueberry Whiskey Smash: Evan Williams Whiskey, Mint, Blueberry, Lemon
French Paloma: Botanist Gin, Grapefruit, Brut Rose

It’s Christmas In July!

Celebrate the holidays at E&O this year! Whether an intimate dinner or festive luncheon, reserve your holiday event by July 31st and choose from one of our complimentary gifts:

  • Start the event with a champagne toast.
  • Select one of our tasty appetizers to be tray-passed at your reception.
  • Need a private bar? No problem! We’ll waive the $250 bartender fee.
  • Let us provide a take-away gift for your guests! Each guest will receive a house-made treat to take home.

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Come mix and mingle with us! For more information or to make your reservation please contact the E&O Events Team at events@eosanfrancisco.com or 415-788-2622

Do Good, Drink Wine

Continuing the philosophy of philanthropy, we now offer a charitable program for guests to participate in. The Do Good, Drink Wine initiative highlights a wine on the menu that guests may purchase to see 25% of proceeds benefit Heifer International, a charity that works with communities to strengthen local economies by empowering small-scale farmers to achieve socially, economically and environmentally secure livelihoods.  We initiated the partnership with Heifer International during its Asian New Year celebration this winter and is excited to further develop it with this endeavor.

We’re currently featuring the Triennes Rosé for $43.  This wine is principally cinsault blended with grenache, syrah and merlot; with a bouquet of strawberries, white flowers and hints of vanilla. It has the harmony and elegance that has earned world-wide appreciation of the rosés of Provence. Triennes Rosé is the perfect accompaniment to any of the vibrant dishes on our menu, and, netting a $10.75 donation per bottle sold, will be good for the soul, too!



E&Go Takeaway is here!

We are thrilled to announce our new takeaway program: E&Go!

E&Go Collage

Executive Chef Sharon Nahm’s new E&Go menu offers a choice of one of five $12 mains such as a Green Papaya and Cucumber Salad, Yam Noodles with Grilled Market Vegetables or a Chicken Banh Mi with the option to add on a number of delectable extras such as Deviled Eggs, Cookies or a Housemade Mocktail. Not to mention, the food is ready within five minutes.

E&Go Takeaway


Chinese Chicken Salad

Green Papaya and Cucumber Salad

 Chicken Banh Mi

 Minced Chicken and Green Bean Stir Fry

Yam Noodles, Grilled Market Vegetables



Steamed Prawns

Ahi Poke



Deviled Eggs (2)

Cookies (2)

Taro, Lotus, and Sweet Potato Chips



Housemade Mocktail


These drool-worthy lunches are available to go Monday-Friday 11:30 -3:00 pm.


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Our Spice Route 3.0 Instagram contest levels the playing field for all- every player wins!

Rules of the game:

1) Instagram photos of at least 5 out of the 6 spice route entrees from April through September

2) Tag @eandosf

3) Hashtag, #spicespicebaby

Follow the rules and you will automatically win a $50 gift card, complimentary E&Go lunch voucher, and 2 tickets to our Fall Night Market Festival.

Spice Spice Baby!

Leslie Sbrocco’s “Sipping Smarts”

Whether you’re just discovering wine or feel confident in your knowledge, you’ll not only learn in Leslie Sbrocco’s sessions, you’ll laugh as well. Her knowledge and charm empowers everyone to get the most out of their wine education and have fun at the same time!

In each class held at E&O, you’ll discover a combination of classic styles and delicious surprises that showcase quality wines around the globe. Chef Nahm will perfectly pair our seasonal dishes with the tastings.

Session 1: Wine 101

Saturday, April 11
Learn the fundamentals of wine, from grape varieties to growing regions and tricks for tasting like a pro. Discover your “style profile,” how to detect flaws, and the best way to serve each type of wine.

Session 2: Wine & Dine
Saturday, April 18 

Leslie will teach the guidelines for pairing food and wine, preparing you to create matching magic at home and when dining out.

Session 3: Global Tour in a Glass
Saturday, May 9
Participants will explore the differences in wines based on terroir – from Greece, Spain, Argentina, New Zealand, California and more. Discover new wines you’ve never heard of, soon to become home staples.

One Class: $140 per person
Two Classes: $130 per person ($260 total)
Three Classes: $120 per person ($360 total)

Get ready to be a confident wine lover and savvy wine shopper! More information here

New Spice Route Menu

E&O Kitchen and Bar is excited to announce a new flavorful menu curated by Executive Chef Sharon Nahm that pays homage to the ancient Asian trade route that highlights a specific spice each month in the form of a savory dish, a sweet treat, and a delectable cocktail. These popular Spice Route menus will offer items a la carte in addition to the regular dinner menu.   Throughout history, the great port cities of Asia welcomed endless waves of merchants who came from the far reaches of the world to gather spices that were considered more valuable than gold. As the routes formed, so did open air markets, which became unique gathering places where travelers could taste the local fair and indulge in spicy treasures for which many risked their lives.   In offering these flavorful new menus, E&O Kitchen and Bar, diners will congregate to sample inventive dishes and drinks featuring handpicked spices that originated in Asia, beginning with CHILIES in April:

Savory | Firecracker Chicken: Dry fried marinated chicken, chilies, peppers, scallions $18

Sweet | “Hot” Fudge Sundae: Spiced chocolate sauce, caramel and vanilla ice cream, chili cocoa almonds $10

Drink | Chili Tamarind Margarita: Correlejo tequila, spicy agave syrup, lime, tamarind, citrus chili salt rim

(Region of inspiration: Sichuan province, China)

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From May onwards, the spices will be as follows, with remaining menu items and cocktails announced closer to the date:


Savory | Crisp Pork Belly Salad: Coriander caramel glaze, mizuna, pickled kumquats, citrus, chilies  $16

Sweet | Roasted Strawberries- Coriander palm sugar syrup, spiced shortbread $10

Drink | Coriander Daisy: Roasted coriander simple syrup, cilantro, citrus, vodka

(Region of inspiration:  Vietnam)


Savory | 9 Gems Curry: Roasted vegetables, coconut, cashews, raisins, crispy okra $18

Sweet | Yogurt Panna Cotta: Bay leaf poached apricots, cardamom, pistachios $10

(Region of inspiration: Northern India)


Savory | Cashew Beef: Marinated steak, pickled green peppercorn, cashews, summer beans, sweet soy sauce

Sweet | Peppered Berries & CreamBlack pepper biscuit, citrus marscapone, peppered berry compote

Drink | Sumatra Kiss: Peppercorn infused vodka, orange, basil, tropical fruit

(Region of Inspiration: Thailand)


Savory | Chickpea fries: Ginger, chilies, curry aioli $9

Sweet | Spiced roasted pineapple cake-ginger ice cream $10

(Region of inspiration: India- Eastern Region)


Savory | Malaysian Chicken Curry: Fresh turmeric, curry leaves, cinnamon, coconut milk

Sweet | Cinnamon chocolate cake, Vietnamese coffee cream

(Region of inspiration: Malaysia for savory, Vietnam for sweet)

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Celebrate Valentine’s Day and Asian New Year with Special Menu and Cocktails

Come celebrate love and luck at E&O Kitchen. Valentine’s weekend we will be offering diners a sneak peak of our menu specially designed for the Year of the Goat. The Year of the Goat is said to be a year representing peace, harmonious coexistence, and balance so why not begin your romantic Valentine’s dinner with those ideas in mind. In celebration we are excited to offer entrees like the Crab Rangoon, Long Life Noodle, and Whole Crispy Fish. The dinner menu will officially launch February 19 through March 7 with items available a la carte. The dishes are perfectly balanced with our goat-inspired cocktails like Baa-ram-ewe, a Prosecco, pear, vodka, and yuzu sorbet float. Or try the festive J.P. Goat-ier or the Billy Kid cocktail. To top of the celebration E&O will host traditional Chinese lion dancers on Saturday, March 7 beginning at 8:00 p.m. The live entertainment will be paired with the chance to win special red envelopes, three of which will contain golden tickets representing a complimentary dinner for two.
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