The story
FOB Kitchen began as a pop-up in San Francisco before finding a permanent home in Oakland’s Temescal District. Chef Janice Dulce draws on the recipes she learned cooking alongside her mother and grandmother in the Philippines. What started as a single brick-and-mortar has grown into a second location in West Oakland’s Prescott Marketplace (coming soon). In 2026, the restaurant earned a Michelin Bib Gourmand—an award that recognizes good quality, good value cooking—a fitting nod to the generous, home-style Filipino food served here.
The menu is built around the dishes of Dulce’s youth, from the thrice-cooked Lechon Kawali (pork belly with pickled red onion and chili) to the Sticky Wings glazed in patis caramel sauce. The Ulam section features classics like Pork Adobo simmered in palm vinegar, soy, and coconut milk, and a vegan Tofu & Shroom Adobo that doesn’t skimp on depth. Brunch is served daily until 3pm, with silogs (garlic rice and egg combos) like the staff-favorite Tocino—sweet house-made pork steak—and a hearty Longanisa Hash. Vegetable sides like Kabocha Squash in coconut milk and Pancit Sotanghon glass noodles round out the offerings. Cocktails and non-alcoholic drinks, including a Pandan Iced Coffee and Calamansi Juice, complement the meal.
The space is warm and lively, with an open kitchen, ambient lighting, and laughter drifting through the room. The restaurant describes itself as “grown with love—for family, friends, community, food & celebration.” It’s a QWOC-owned spot that feels instantly familiar, whether you’re stopping in for a quick lunch or settling in for a leisurely dinner. The energy is genuine, the service unpretentious, and the food speaks for itself.
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