Bar Skula, the new project from Rick Mitchell and Maria Alderete, quietly swung open its doors in the first week of July and is already pulling diners back to Grand Avenue for oysters, ceviche, and a few greatest hits from Luka’s. The compact, mural-covered dining room seats about 60, stares right out at Lake Merritt, and is built to revive the rowdy neighborhood energy that once made Luka’s feel eternally Oakland. An outdoor patio is in the works and expected to open soon.
As reported by the San Francisco Chronicle, Bar Skula describes itself as a “remix” of Luka’s Taproom and Lounge and takes over the former Sidebar space at 542 Grand Ave. The Chronicle notes that the restaurant opened in the first week of July and is open Thursday through Monday from 5 to 11 PM, mixing Luka’s familiar staples with a slate of new seafood-forward plates.
Menu and the vibe
Bar Skula leans hard into a raw bar and ceviche-centered lineup, with plates like ceviche Tapatio built on rockfish and a Nayarit ceviche that combines albacore, coconut milk, and chili oil. Behind the bar, the focus is on gin-and-tonics and carajillos, while six wine taps stand in for draft beer to keep service brisk. The overall concept, including its heavy seafood focus, was previewed last year by What Now San Francisco.
Who’s running the kitchen and how it gives back
According to the San Francisco Chronicle, longtime Luka’s chef Wilson Mendez now helms Bar Skula’s kitchen, with former Luka’s head chef Jacob Alioto consulting on the menu. Mitchell and Alderete are also extending the community-minded work they sharpened during the pandemic: Bar Skula tacks on a 1% surcharge that will fund meals through their nonprofit, Community Kitchen. Mitchell told the paper that doing dollar oysters every Monday like we used to do is a lot more complicated, so the Monday deal now lands at $2 per oyster.
Why this matters for Oakland
Luka’s helped shape Oakland’s dining scene in the 2000s, so Bar Skula’s arrival feels like a homecoming for regulars and staff who remember the old crowd. Early chatter on neighborhood forums and social media shows fans are eager for the familiar dishes and the lakeside buzz the team is trying to bring back. Coverage and speculation about a Luka’s-style revival have been building since last year, as noted by SFist.
