When I set out to dine at a new restaurant, particularly one in Oakland, I’m always looking for that restaurant’s point of view. What is the experience intended for the diner? What’s my takeaway other than a satisfied appetite? In the case of Nido, it’s the easy comfort of dining in your grandmother’s kitchen.
Nido’s interior is what I can only describe as “inviting industrial.” The ceiling and walls are color-blocked with various shades of gray and bear the texture of rough-hewn cement, the starkness of these surfaces thoughtfully broken up with brightly-colored frescoes celebrating the spirit of Mexican culture. Birdcage chandeliers dot the ceiling, casually offset with delicate strings of golden bulbs that break up the space above its guests like sstars in the evening sky. It is an eclectic and inviting interior, one that appears to have been arranged with the random abandon of a bird feathering her nest. Yet the sense of deliberate thought for detail comes through loud and clear. The space is successfully organic, and the vibe it creates enhances beautifully the experience of dining within its walls.
We’ve been to Nido several times now, each meal more rewarding than the last. On this most recent visit, we began with cocktails, the mixologist at Nido being a master craftsman. Nothing is quite as delightful as beginning the weekend with a salute to the accomplishments of the past week, and a perfectly mixed cocktail is a great way to salute anything. The Vuelve a la Vida, with its smoky mescal base, accented with blood orange and absinthe, was subtly complex and rewardingly delicious. My companions had the Isla de Sangre and Tres Rojas. A sip of the Isla de Sangre revealed it to be herbacious, not too sweet, allowing the flavor of the aged rum to be highlighted on the palate. The Tres Rojas by contrast, was deliberately on the sweet side, the pomegranate and hibiscus taking center stage with every sip. Depending on your preference, all three drinks served up a great balance of flavors.
We began our meal with a selection of the appetizers. One has to try the guacamole and chips in any Mexican restaurant, and Nido’s take on the classic was spot on. The Aguachile Verde de Pescado arrived right behind the guac & chips, and was as pretty as it was delicious. I’ve developed an obsession with all forms of ceviche, but the bright flavor-forward taste of the Mexican version, if done well, always resounds. Ceviche is a simple dish, but one that must be executed perfectly to succeed, as it fails if it isn’t balanced. At Nido, every bite of citrus-bathed fish was appropriately tender, it’s soft, briny texture countered beautifully with the addition of watermelon radish and shredded carrot to keep each mouthful appropriately toothsome. Finished with a nice kick of the roasted serrano chile at the back of the throat, the lasting impression is one that any seafood lover will enjoy.
These tasty appetite-whetting bites led us nicely into the Pozole de Chile Negro y Pollo. If you’ve never experienced a good Pozole then it’s time you did. In my grandfather’s kitchen, the equivalent would have been a peasant minestrone, but in Abuela’s kitchen, it’s a Pozole. In Nido’s offering, each hearty, melt-in-your-mouth spoonful of chicken, steeped in flavorful golden brown broth, is laced with the same level of love in the preparation as the peasant minestrone my grandfather would serve me as a child. “Cooking with love” has become such an over-used term in culinary circles, and is such an obvious “go-to” phrase, but it resounds in a well-done bowl of soup nonetheless. Soup is the food that reminds us of mothers bearing gently warmed bowls of chicken-broth to a sickbed, or piping hot cups of tomato goodness to the kitchen table to greet us when we’re still rosy-cheeked from a day of outdoor chill. It simply is love in a bowl. If that ingredient is missing, it fails. Fortunately for the patrons of Nido, somebody in the kitchen loves you. A lot.
We followed the Pozole with a trio of soft-shelled taco selections: the Barbacoa de Res a mouth-watering little flavor bomb of slow-braised beef and peppers; the Puerco Adobado chock full of tender pork meat with the bright, refreshing balance added by citrus-y fruit salsa; and the Muslito de Pollo Asado a blend of glazed and grilled chicken, topped with a bit of the delectable fruit salsa mentioned above. Each one had that blissful marriage of meat and acid, that takes full advantage of the naturally rich characteristics of the meat protein, successfully offset by either the acid in the peppers or the tang of chopped fresh fruit.
The last dish was the Ollita de Pobre, another standout dish with peasant origins. Have you ever wondered why so many of our best current dishes came from the humble tables of our past? Because when you have simple ingredients, and often very few of them, the cook must be creative to make it palatable. When a cook in that environment stumbles upon a rewarding dish that can be recreated on a meager budget, that cook remembers the recipe. This dish clearly originated in the mind of a clever cook making magic in a pot with rice, beans and meat. A little pico de gallo and the right spices, and you’ve made yourself some magic. Here it’s served in a happy little blue pot. One knows when you pop that lid, you’re in for some good grub.
Somehow, over centuries the best dishes held, and these have been passed on in various cultures to bring us the flavor combinations we rave about in this age of accessibility. You no longer have to know someone with a Mexican Abuela to taste the dishes of a different culture’s family table. In this case, you can head to Nido and taste them for yourself. So grab a friend, break some bread and make a memory of your own. Mangia!
Nido Kitchen & Bar
444 Oak Street
Oakland, CA 94607