When Grocery Café opened in Eastlake more than two years ago, it quickly established itself as a neighborhood gem thanks to its authentic, home-style Burmese food. Decorated with old records and mismatched chairs, the restaurant thrived until last November, when it was forced to shut down after failing an Alameda County health inspection.
However, fans of tea-leaf salads and vegetarian samusas will soon have something to celebrate; owner William Lue is launching a new outpost at 63 Jack London Square, formerly a Hahn's Hibachi.
In 2016, East Bay Express reported that Grocery Café's health inspection resulted in a long list of code violations, which included inadequate dishwashing and hand-washing stations, as well as a food-handling issue involving Lue's nephew.
"When [the inspector] came, I wasn’t there," Lue told Hoodline by phone. "My Burmese relative was there and he couldn't communicate well with her; he did not have a food handler's permit."
Lue attempted to negotiate the terms for Grocery Café's reopening by making changes to the restaurant. However, he was told that the city’s building department had to evaluate the facility to ensure it adhered to fire and electrical codes.
According to Lue, additional precautions were being taken in the aftermath of the Ghost Ship fire, which claimed the lives of 36 victims.
Fearing the necessary upgrades would be too costly, Lue began scouting out new locations. "A lot of work needed to be done, so [the landlord] decided not to continue [the older building] as a restaurant space," he said.
Since most of Lue's employees are immigrants who live in Oakland, he was determined to stay local. “People say 'Oh Oakland, that's a murder town,' but to me, it’s a true mix — a melting pot and my customers are from all walks of life," Lue said.
Eventually, he settled on the space that once housed Hahn's Hibachi, a casual Korean and Japanese restaurant in Jack London Square. It's about twice the size of the old location, and comes fully equipped.
The new outpost will offer Grocery Café's same walk-in and banquet menu, as well as dishes like frog legs, lamb shanks, alligator and venison. Although the rent will be higher, Lue sees the move as "a blessing in disguise."
"The old location is in the middle of nowhere; there’s no other business in the next four or five blocks," he said. "Now, we'll get tourists in Jack London Square and natives."
To ease the transition, Lue will first start off with a short-term lease before negotiating a long-term deal six or nine months from now. At the suggestion of his patrons, he also hopes to launch a GoFundMe campaign to cover any unexpected start-up costs.
In the meantime, he's looking forward to reconnecting with his customers. "I really miss them," Lue said. "When food is good and stomachs are full, half your problems are gone."
