Parche

About Parche

Paul Iglesias built Parche as a love letter to his Colombian mother and the cooking she taught him, and opened it on Broadway in Uptown Oakland to a fast and warm reception. The kitchen is entirely gluten-free, the room is loud and joyful, and the dishes arrive built to share. It has landed in the Michelin Guide and stayed there, a rare thing for a Colombian restaurant in the United States, and it has become one of the names people give when asked what is exciting to eat in Oakland right now.

The Kitchen

Chef-owner Paul Iglesias runs the room and executive chef Juan Hormiga brings the contemporary Colombian technique. The kitchen's calling cards are the ceviches, the Tumaco and the trout-and-mango Santa Marta among them, and the encocado, a coconut-milk seafood stew of black cod, shrimp and mussels in a squash-and-lobster broth that the room is known for. The arepa de anís is the snack to start, and the whole menu is gluten-free without announcing it. Dishes come family-style, Pacific-coast Colombian cooking filtered through California produce.

The room is at 2295 Broadway in Uptown Oakland. Parche has been recognised in the Michelin Guide for several years running. Set its seafood plates against our best seafood restaurants worldwide, browse the full Oakland dining guide, or measure it with our seven signs of a great restaurant.

The Room

The room is bright, modern and loud in the best way, the kind of place where the energy of the open kitchen carries to the tables. Sound is high when it is full, lighting is warm, and the seating runs from two-tops to family-style tables built for sharing. Dress is Oakland casual, the service is charming and unpretentious, and the whole space is set up for a group that wants to talk over a spread of small plates.

Frequently Asked Questions

Is Parche worth it?

Yes. Parche is one of the most exciting Colombian restaurants in the country, recognised in the Michelin Guide and built on Paul Iglesias's family cooking. The ceviches and the coconut encocado are genuinely special, the prices are fair for the quality, and the fully gluten-free kitchen is a real bonus. Come for the shareable plates and the energy; do not come for a quiet, formal meal, and you will leave a fan.

How hard is it to book Parche?

Worth booking ahead. Parche has been popular since it opened, and weekend evenings fill quickly, so reserve a few days out on its booking platform or by phone. Weeknights and earlier seatings are easier to land. For a group, book early, because the family-style tables that suit a crowd are the first to go. Walk-ins can sometimes find a seat at the bar on a quieter night.

What is the dress code at Parche?

Casual. This is an Uptown Oakland room with a lively, unpretentious feel, so neat casual is right: jeans, a nice top, whatever you would wear for a fun dinner out. Nobody is dressing up or down to extremes here. Come comfortable and ready to share plates; the room cares far more about the food and the energy than about what you are wearing.

What should I order at Parche?

Start with the arepa de anís and at least one ceviche, the Tumaco or the Santa Marta with trout and mango. Make the coconut encocado, the seafood stew of black cod, shrimp and mussels, the centrepiece. Order family-style and share widely; the menu is built for it and entirely gluten-free. A cocktail or a glass of something crisp suits the bright, acid-driven cooking.