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Saturday, April 13th

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


Clams and Loofah Soup with Thin Noodles   38
manila clams, dried sakura shrimp giving a delicate and savory seafood broth

Red-Braised Pork Belly  31
duroc pork, fermented bamboo shoots, jujube, served with rice.

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

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


Taiwanese Golden Kimchi (v)  8
napa cabbage, fermented tofu, organic apple cider vinegar

Pickled Cucumber w/ Maqaw Peppercorn (v)  8
maqaw peppercorn (indigenous to Taiwan), koji

Fiddlehead Fern Shoot (Seasonal) (v) 11
housemade organic black sesame dressing with Spotlight algae oil

Five Spice Koji Steamed Pork  15
duroc pork, soy sauce, white pepper, negi

Fried House Pickled Tomatillo  14
with housemade sweet Taiwanese mayo

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


Whole Squid "Yi-Ye-Gan"  22
served with paocai - Taiwanese pickled cabbage

House-Cured Bacon with Negi   12
duroc pork belly, cured with maqaw peppercorn.

Shiitake Mushroom (v)   11
housemade Taiwanese BBQ sauce

Tofu, Night Market BBQ (v)  8
organic firm tofu, 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

King Oyster Mushroom (v)  12.5
housemade Taiwanese BBQ sauce


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


House Specialty Tea Cookies:
Oolong and Red Jade 5

assortment of five butter cookies of classic yet unique Taiwanese flavors

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


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


served chilled in 720 ml bottle or 180ml carafe

Shishi no Sato "Lion Village", Jumnai Daiginjo
crisp, elegant, lush notes of pear. Ishikawa, Japan15.5%

Tenbi "Beauty of the Sky", Junmai Ginjo
white grape notes, dry. women-led brewery Yamaguchi, Japan15%

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

Heiwa "Spring Breeze", Junmai Ginjo Nama
smooth, soft, gentle, refreshing. Wakayama, Japan.15.5%

Kirei 92, Junmai Muroka Nama Genshu
rich, rice-forward, full body, bold yet refined. Hiroshima, Japan.17%

Heiwa "Tsuru-ume" Ichigo, Plum Sake
plum sake with fresh strawberry. limited seasonal release.
served on the rocks, 4oz pour. Wakayama, Japan.10%


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


Yamagata, Rice Lager   8
crisp, clean, yet layered. an OPB signature brew5.4% ABV

Hella Grüngeist, Helles Lager  7.5
clean, crisp, passionfruit & light bready notes5.4% ABV

Peekaboo, Sour Gose  8
Tart, fruity, Marionberries. Original Pattern Brewing. 5.9% ABV

All Things Considered, Hazy IPA  8
tropical, pine aroma. Original Pattern Brewing. 6.7% ABV

Enigmatron IPA  8
notes of white grape, Faction Brewing. 7.0% ABV


Sparkling Roasted Oolong Tea  9
served cold unsweetened on tap. oolong tea from Nantou, Taiwan

Sparkling Oriental Beauty Tea  9
served cold unsweetened on tap. natural honey aroma from tea

Osmanthus Oolong Tea  8
handpicked from Lugu, Nantou - "Deer Valley"

Taiwan Organic Black Rice Tea  8
uncaffeinated, house roasted black glutenous rice with rooibos

Iced Lemon Ginger Winter Melon Tea  9
gentle spice of ginger balanced with winter melon sugar 


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

Outer Realm Hazy IPA   8
tropical, lime notes. Original Pattern Brewing, 6.9%

Pipsqueak Sour  8
rasberry & dark cherry. Original Pattern Brewing, 5.8%

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


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

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

Yuzu Sparkling Juice, Kimino  6
hand-picked yuzu and organic sugar cane

Ume Sparkling Juice, Kimino  6
juice from hand-picked ume

Taiwanese Sweet Mayo  3.5
velvety and luxurious texture

(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.

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.

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.

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


1298 65th St.

Emeryville, CA 94608

For Phone Order:


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