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 modern Taiwanese Bistro welcomes you to taste Taiwan
Chef-driven Taiwanese flavors inspired by the spirit and technique of Taiwanese Roadside banquets
Good To Eat is our love letter to Taiwanese roadside banquet culture — inspired by its vibe and technique, reimagined as modern, chef-driven small plates.
Our menu changes with the seasons, shaped by fermentation, careful sourcing, and the kind of flavor balance that makes you want one more bite. Dishes arrive as they’re ready, and we love guiding you through the stories behind them.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.
Small plates to share, with beverage pairings
We built Good To. Eat for great food, great drinks, and a table where you can relax and make memories. Our beverage program rotates and is curated to pair with the menu - premium sake, house non-alcoholic options, and local craft beers. Our menu leans small-plates style: a few chef's specials, a few grill dishes, a few mains, and usually something rice or noodle to finish your meal. Everything is meant to be shared, and it will come out as it's ready.
In the dinner room, we love sharing the ingredients and culture stories each dish. Taiwanese cuisins is shaped by multicultural influence -- and that openness and inclusiveness is part of what inspired us. We are excited to bring this good and philosophy to. the culinary map here in the U.S. here at California. We enjoy discussing Taiwanese cuisine with you. Food connects us, and we are happy to be your guide on the flavor journey.
A note on service model
Walk-in only, first come first serve.
Daily rotating menu.
Small batch.
Our Restaurant currently is walk-in only. First come first serve bases. when you have a large party of 6 guests and more, we can make reservation for you. please call us during the service hours. 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!
Our restaurant has two dinning areas : an indoor dining room, and an outdoor patio. We are a small restaurant actually, our largest indoor dining table seats up to 8 people. The dinning room is best for small groups, date nights, and people who want to settle in and enjoy conversation. Our patio has much more seating, with strong head lamps at every tables. Since it's not covered, we recommend bringing layers just in case it gets breezy (As we all know, the bay area weather :) )
When all of our seating is full, we will start a waiting list at host stand. Our system will text you when your table is about to be ready, and the best part -- we do have a waiting area at patio with super cozy fire pits. you can also order drink to enjoy the time while waiting for your table to be ready.
If you have a group of 6 or more and want to make a reservation, please call: (510) 922-9885.
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.