Nido, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. Kickstarted into existence earlier this year, Nido (which means 'nest') serves up "farm-to-table" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors.
Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with manzanilla, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar.