A quartet of friends who launched kombucha at East Bay farmers markets found such popularity for their product that they have opened an exclusive kombucha bar in Berkeley.
Alan Chun and Alice Woo of Belly uses Asians pears to create a crisp, light salad to balance the heartier California-Korean-style tacos, burritos, and burgers that highlight the offerings at their popular Uptown eatery.
More cocktail designers are working with herbs, not necessarily for any psychoactive attributes, but rather for their distinct flavors and beauty as garnishes.
