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We are closed for the week of thanksgiving for our team to rest up and be with family!
See you back on Wednesday, November 29!

Saturday, November 18th

For to-go, call us at 510-922-9885 - a team member will be happy to put the order together with you.

TODAY'S SPECIAL

Fermented Napa Cabbage Hot Pot   48
11 months fermented napa cabbage, with pork or tofu
served in claypot, good for two people. (dine-in only)

Grilled Whole "Noon Fish" 鹽烤午魚  40
whole Fourfinger Threadfin from PengHu Island, served with Taiwanese style pepper salt, garlic cilantro dippings (dine-in only)

Grilled Whole Squid "Yi-Ye-Gan"  22
housemade Taiwanese BBQ sauce, radish served with camellia oil sauce

Red-Braised Pork Belly with Daikon Radish  31
duroc pork, maqaw peppercorn, served with rice. a timeless classic.

Manila Clams, TW Seafood Harbor Style  28
sauteed with TTL rice wine, sweet green onions

Stir-Fried Swordfish Fillet  32
long-line caught in California, tender and savory

Shrimp Stir-fried with Tofu Sauce 豆醬蝦仁  32
lightly glazed with tofu-based sauce & leek. an old school Taiwanese dish

Fried Tofu Block with Táishì Pàocài (v)  22
organic tofu, garlic soy sauce. classic Taiwanese night market dish

STARTERS

Taiwanese Golden Kimchi (v)  7.5
napa cabbage, fermented tofu, organic apple cider vinegar

Shio Koji Steamed Pork Belly  白切肉   15
duroc pork, with negi & house garlic soy paste. traditional banquet dish.

Fried House Pickles   14
rotating house pickles and ferments, with housemade sweet Taiwanese mayo

Wok Fried Peanuts (v)  6
chili flakes, black pepper, sea salt

GRILLED

King Oyster Mushroom (v)   12.5
housemade Taiwanese BBQ sauce

Tofu, Night Market BBQ (v)  8
organic, housemade Taiwanese BBQ sauce, yuzu kosho

"Dou Bao" Layered Tofu Sheets (v)  11
premium tofu skin (yuba) from Yunling, Taiwan. texture of puff pastry.

Bok Choy w/ Ginger Sesame Dressing (v) 7.5
topped with house seasoning from fermented radish greens

GTE CLASSICS

Taiwanese Soy-glazed Eggplants (v)  22
lightly fried then finished on hot pan, garlic, soy paste glaze

"Pepper Numbing" Chicken Cutlet  椒麻雞  21
Taiwanese sweet "pepper numbing" sauce, served with cabbage slaw

Fu-Ru Fried Chicken  17
chicken thigh, fermented tofu sauce

Spicy Sauce Fried Chicken Wings  18
bone-in wings, GTE chili vinegar

Lu-Rou Fan 滷肉飯   15
add Dong Chuang Chili Sauce   1
hand cut duroc pork over rice, fresh sugar cane, side of pickled cucumber

Eggplant Noodle (v)  18
soy-glazed eggplant with GTE chili crunch

Taiwanese Minced-Pork Noodle  14
with fermented bean paste from Gangshan, Taiwan

GTE Spicy Noodle (v)  9
GTE chili vinegar, fried shallots

Veggies of the Day (v)  14
stir fried with minced garlic

DESSERT

Roasted Oolong Tea Basque Cheesecake  14
charcoal roasted dong-ding oolong tea from Nantou, Taiwan

Hot Taiwanese Sweet "Almond Tea" 杏仁茶 8
traditional "almond tea" made from apricot kernel, silky with slight sweetness

PREMIUM SAKE - DINE IN ONLY

served chilled in 720 ml bottle or 180ml carafe

Kitaya Kansansui, Junmai Daiginjo
exceptionally delicate aroma & fruity notes. Kyushu, Japan. 15.5%

Tenbi "Beauty of the Sky", Tokubetsu Junmai
effervescent, clean & bright. Yamaguchi, Japan. 15%

Midori Kawa "Green River", Junmai
umami, rice-forward, notes of melon & ginger. Niigata, Japan. 15%

Kiminoi "Emperor's Well", Yahamai Junmai
full-bodied, umami, elegant & earthy tone. Niigata, Japan.15.5%

Kirinzan, Junmai Gingo
creamy body, dry and light finish. Niigata, Japan.15.5%

Heiwa Shuzo Umeshu "Kanjuku"
plum sake with a delightful fruity sweetness and a hint of tartness.
served on the rocks, 4oz pour. Wakayama, Japan.10%

SAKE CUP / TO-GO

Kuroushi Omachi, Junmai Ginjo
full-bodied, layered and balanced. 15%, 180ml

Yuki Otoko "Snow Yeti", Junmai
round, dry, smooth. short & clean finish. 16%, 180ml

Heiwa Shuzo "KID" Junmai
soft mouthfeel, balanced acidity, gentle umami. 15%, 180ml

BEER ON TAP

Yamagata, Rice Lager   8
crisp, clean, yet layered. an OPB signature brew. 5.4% ABV

Grisette, Belgium Farmhouse Ale   8
refreshing, notes of spices & citrus. Faction Brewing. 5.2% ABV

Kitten Commotion, Hazy IPA  8
tangelo and piney notes. Original Pattern Brewing. 6.9% ABV

Fall IPA  8
citra & strada hops. Faction Brewing. 7.0% ABV

Punker Up, Tart Berliner Weiss
guava infused, refreshingly tart. Faction Brewing. 4.8% ABV

SPECIALTY IN-HOUSE BREWS

Hot Winter Melon and Ginger Tea 9
mild sweetness balances warming spiciness from ginger 

Sparkling Roasted Oolong Tea  8
served cold unsweetened on tap. oolong tea from Nantou, Taiwan

BEER IN CAN / TO-GO

Hella Hallertau Blanc  8
crisp, notes of sauvignon blanc. Original Pattern Brewing, 5.4%

Nelson's Oddyssey Hazy IPA   8
gooseberry & mango notes. Original Pattern Brewing, 6.8%

Razzlie Dazzlie Sour Gose   8
rasberry & key lime,refreshing. Original Pattern Brewing, 5.8%

Taiwan Gold Medal Rice Lager   7
crisp, clean, brewed with ponlai rice (Formosa rice), 5%

SOFT DRINKS / TO-GO

Apple Cidra  4
蘋菓西打, classic Taiwanese cola

Guava Rose, Wildwonder   6
sparkling prebiotic + probiotic. lightly sweetened.

Mango Gold, Wildwonder   6
sparkling prebiotic + probiotic. refreshingly tangy zing

Root Beer, Maine Root  5
fair trade organic cane sugar. wintergreen, clove & anise

ON THE SIDE

Steamed Rice   2.5
topped with sesame seeds

GTE Chili Vinegar  3.5
Chef Tony's original

GTE Chili Oil Crunch  2
or get a whole 6oz jar   12
an in-house special. fragrant and aromatic

Taiwanese Sweet Mayo  3.5
thick and luxurious texture

Housemade Chips (v)  7
fried dumpling wrapper strips, chili & lemon

(v) = vegan

All menu items are made in small batches to ensure the highest quality. Please check with team members for the current availability.

Dining With Us

At Good To Eat, we have a hybrid model that combines table service with counter order. This enables us to put a domain expert at each phase of your dining experience, while reducing delays in traditional models like getting the check.

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When you arrive at the counter, we love to walk you through the menu of the day and help you put your order together. You can then choose your seats, whether it's in the indoor dining space, our garden patio, or at the bar to get a clear view into the open kitchen.

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Your thoughtfully and consistently prepared dishes will be presented to you by our knowledgeable staff. We invite you to chat with us on anything ranging from the ingredients to the dishes' social or personal history.

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Kitchen opens from 5 pm to 9:30 pm. Large party reservations of 8 guests and more may be accommodated if capacity permits.

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1298 65th St.

Emeryville, CA 94608

For Phone Order:

510-922-9885

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