top of page

Visit Us

Mon - Tue

Wed - Sat

​Sunday

Closed

5:00 pm – 9:30 pm

Ja Ban Bae - Tasting Menu

Hiii there! 👋 Thanks for passing by and planning a visit. Here are a few tips and tricks for you:

A note on service model

Walk-in only, first come first serve. 

Unless you are a large party of 6 guests and more, we currently do not take reservations. Additionally, if you would prefer more a conversational and interactive service, we highly recommend you to visit outside of peak hours (6:30-7:30 pm). Plus, chances are there won't be a line outside!

 

If you have a group of 6 or more and want to make a reservation, please call: (510) 922-9885.

Counter order, table service.

Counter order - What does it mean?

This is the time when we to guide you through our daily menu and house rules. Once you've ordered, feel free to take a seat in our cozy dining room or delightful outdoor patio.

 

While our tables usually turn around quickly, there might be a wait-list. If so, join us at our new waiting area towards the back of the patio for a selection of curated sake, tap beers, homemade drinks, or soft drinks while you wait. If you prefer to wait elsewhere, please stay nearby so we can seat you promptly. Once your table is ready, we'll hold your table for 10 minutes.

Table service - What does it mean?

We'll serve dishes as they're prepared. If you'd like more drinks or food, just ask our staff. We'll also share the ingredients and social history of each dish. We enjoy discussing Taiwanese cuisine—it's what drives us every day. Food connects us, and we are happy to be your guide on the flavor journey.

Daily rotating menu. 

Small batch.

Emphasis on seasonality.

In becoming a restaurant we have been dreaming of expanding our menu to introduce the delights that exist in Taiwan. These are things that One simple and precious ingredient that is central to our cooking philosophy, and dear to our Taiwanese culinary legacy is: Time. The flavors we get out of taking our time prepping, cooking, fermenting, and pickling our dishes is what pushes us forward in constantly making no compromises on quality. While adapting to California’s environment and seasons we still follow old Taiwanese wisdoms into caring every day for the dishes we plate.

A note on kitchen and hospitality philosophy & values

Intentional food craft

We are very thoughtful about the process and efforts into making our food and we stay clear from not being tempted by short-cuts. Everyday Chef Tony Tung still goes to the farmers' market, conscientiously sourcing the ingredients, and thoughtfully making as much as we can from scratch (we won't lie — we sometimes dream of making our own soy sauce...!). We push ourselves to do better every day, we push our recipes to achieve unforgettable umami. And our aim is not only to serve you the flavors and a good meal, but the wholesome experience of being touched, being heart-warmed by food.

Intentional hospitality

When you walk-in into our restaurant, you will immediately notice that we have a unique way to approach dining hospitality. What we love about food is that it can make us feel cared for. What we love about food is that it can make us feel cared for. More than once in our lives we have felt seen, understood, and cared for by someone who has cooked for us.

 

This is what we constantly keep in mind when designing your experience at our restaurant - its genuineness, its human warmth and desire to care. We do not believe that servers and line-cooks should be hidden in plain sight, that dining rooms should be dark, and that all guests should speak quietly, while the surrounding tables remain strangers.

 

We do not want our restaurant to be a place that embodies anonymity. On the contrary, we want our restaurant to be a place of belonging, of community, and humanity. We will take the time to talk to you, get to know you and tell you the stories of the food of Taiwan and the people of Taiwan. We will try to remember your name, not for the business value, but for the human value. This is just the fantasy we set ourselves to realize every day. We are a community of like-minded people who care about eating, learning, and connecting.

 

Our promise to you

We, as the staff of GTE, are all in agreement to make your dining experience one that is above and beyond one of being fed, but one of connection and care in our flamboyant way of being us, of doing hospitality.

Final thoughts

Our Present & Future

Our 5-year pop-up "Good to Eat Dumplings” specialized in Taiwanese dumplings and noodles. We always dreamed of opening our own restaurant to share Taiwanese dishes inspired by road-side banquets and home-cooking. In May 2022, we opened our brick-and-mortar to do just that, celebrate one dish at the time the intricacies of Taiwanese food and we slowly transitioned into naming ourselves “Good to Eat” without the word dumplings.

bottom of page