The Hideaway has taken the plunge and feature milkshake cocktails on its menu.
What makes The Penelope different from any other cocktail — and better-for-you — is its key ingredient: freshly juiced beets.
The tiny College Avenue restaurant currently features 13 grappas made by Vittorio Capovilla, the mad scientist of artisanal grappa producers.
Hillary Huffard and husband Luke Janson, both Alamedans, choose to create a lighthearted, approachable brewery.
Salty meets sour in the Dirty Chutney at dosa by DOSA.
Follow this guide to 16 worthwhile low-alcohol cocktails on restaurant and bar menus in Oakland, Berkley, Alameda, and Emeryville.
It may seem contrarian to hold the grandest celebration of craft beers during the year’s coldest month. But if rehydration is all you seek, just drop a chunk of change to swill overpriced, plastic bottles of glitzy water or sports drink, hyped up with drugstore vitamins and miracle ingredients—like fructose, sodium chloride, and food coloring. But craft beer is far more than a retro thirst quencher. With a brewing history nearly 40 centuries old, just like wine it pairs well with foods, tastes great, and brings folks together. Exemplifying the latter, The Good Hop in Oakland, a woman-owned craft beer shop, features gatherings for women in the beer industry.
It’s a Japanese version of the Bloody Mary at The Periodic Table.
The Hot Symphony is a new take on an old favorite.
Restaurants face an increasingly tough landscape.