What do vitamin C, cold showers, jumping jacks and pickle juice have in common? They're all rumored to help cure the ailments that come with having a bit too much fun the night before, otherwise known as the dreaded hangover. While there's no doubt that getting plenty of rest and fluids helps speed up the recovery process, sometimes you just don't have time to spend the day under the covers with the curtains drawn. Instead, try a headache-soothing Bloody Mary at one of these great Oakland venues to kick-start a productive day.
Hours: Mon to Fri—10:30 a.m. to 10 p.m.; Sat—9 a.m. to 11 p.m.; Sun—9 a.m. to 3 p.m.
Brunch Hours: Sat & Sun—9 a.m. to 2:30 p.m.
If you are looking to enjoy a classic bloody Mary with a kick and the same old bar scene just won't do, take a trip to The Fat Lady. Tiffany light fixtures, stained glass windows and beautiful woodwork create a strikingly Victorian décor in which to nurse your ailments created by the night before. The "Hair of the Dog" brunch allows you to choose from six different cocktails, including the standard Bloody Mary, mimosa or pamosa, Champagne and pomegranate juice. Pair a drink with crab cake eggs benedict or the hickory bacon and tomato version and you'll be on your way to recovery in no time.
Hours: Mon to Fri—Breakfast 7 a.m. to 10 a.m.; Lunch 11 a.m. to 2:30 p.m.; Dinner nightly 5 p.m. to 10 p.m.
Brunch Hours: Sat & Sun—8 a.m. to 2 p.m.
There is nothing mundane about the brunch experience here. Well known to UC Berkeley students, Henry's offers a weekend brunch with "hangover specials" that include unique dishes like grilled watermelon and goat cheese, "angry" mac and cheese made with Sambol Olek and scallions, and a chorizo scramble made with cheddar, refried black beans and cream fraiche. The Bloody Marys are concocted from infused vodka, horseradish, garlic and other veggies, then topped with a splash of Guinness and garnished with pickled green beans.
Hours: Mon to Thurs—Breakfast/Lunch 7 a.m. to 3 p.m., Dinner 5:30 p.m. to 10 p.m., Fri—Breakfast/Lunch 7 a.m. to 3 p.m., Dinner 5:30 p.m. to 11 p.m.
Brunch Hours: Sat & Sun—9 a.m. to 3 p.m.
Pig roasts begin in April
Stop into this neighborhood bar every third Sunday for Chop Bar's famous pig roast lunch. While you're there, enjoy one or both version of the Bloody Mary at Chop Bar's brunch. For a Mexican-style Bloody Mary, the Michelada is made with Bohemia Clasica beer, lime and tomato juice and salt. Or put your trust in the bartenders and try the house version made with Rain organic vodka and house-made bloody mix. Add bacon to either for an extra $2 to kill two birds with one stone and enjoy your breakfast in your drink.
Hours: Mon to Fri—Lunch 11 a.m. to 2 p.m.; Mon to Wed—Dinner 5 p.m. to 8 p.m.; Thurs to Fri—Dinner 5 p.m. to 9:30 p.m.
Brunch Hours: Sat & Sun—10 a.m. to 2:45 p.m.
For those who like their brunch drinks bottomless, The Terrace Room serves mimosas, grape mimosas and Bloody Marys bottomless until 3:30 p.m. Enjoy your cocktail with an organic baby arugula omelet so that you can have the bartender keep the drinks coming. If the food and bottomless drinks aren't enough to get you out bed, the panoramic views of Merritt Lake will do the trick.
Hours: Mon to Thurs—Lunch 11:30 a.m. to mid-afternoon, Dinner 5:30 p.m. to 9:45 p.m.; Fri & Sat—Lunch 11:30 a.m. to mid-afternoon, Dinner 5:30 p.m. to 10:15 p.m.; Sun—11:30 a.m. to 8:45 p.m.
Stop into Wood Tavern for The Woody—Tito's Handmade Vodka, Al's Chipotle tomato juice, lemon, horseradish and veggie garnishes. You even get a beer to chase down the Bloody Mary in between sips. If you're still thirsty after The Woody but need something lighter, try Pimm's Cocktail made with muddled cucumber, ginger ale and fresh lime juice a Navarro Spritzer with pinot noir and grape juice.
Nicolette Glade is a freelance writer and photographer, food nut, dive bar hound, and has travelled from South America to Asia searching for her foodie fix. A Jersey native, she now calls the Bay Area her home and has found plenty of gastronomic toys to play with right in her own backyard. You can read more of her culinary adventures on Examiner.com.
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