The future bodes well for the former Penrose when diners discover Almond & Oak’s revitalizing charms under its new chef-owner.

Chef Dhruva Thapa describes the steamed dumplings as a significant Nepali dish and arguably Nepal’s single most common dish.

Fresh is the word to sum up FOB Kitchen’s ingredients, its take on them, and the vibe.

If there’s a national Cuban dish it’s clearly ropa vieja. This is shredded flank steak that has been brazed in a zesty tomato-paste and beef-broth sauce. Throw in onions, bell pepper and garlic, then season with cumin and cilantro. Finally, a dash of olive oil and vinegar are added for mouth-feel and balance. But ironically, most Cubans don’t eat it, because beef is controlled by the state in Cuba, and is too expensive for the natives.

These mini food incubators that celebrate food diversity in the East Bay allow restaurateurs to create a brand and build a following in a less-risky manner than an all-out brick-and-mortar outpost.

The Park Street outpost offers refined, budget-friendly, Peruvian-accented fast-casual cuisine with stellar Baja tacos.

Pizza Marica elevates pizza to a higher level, with thin crusts and fanciful ingredients like lobster and filet mignon.

The Lakeshore Avenue eatery — also a craft cocktail paradise — resembles a mid-century dinner party, and you want in on this action.

MerSea and Aracely inhabit a new frontier well worth exploration.

Unusual flavors and lovely presentation distinguish these small, sweet wonders.