Oliveto occupies a special niche of East Bay dining, and its most recent reset has happily strengthened its position.

The most popular pie is the Julian, topped with kale, Calabrese sausage, onion, garlic, and chili flakes. Owners Karen and Will Gioia named it after their son.

The Temescal outpost has the kind of menu that invites patrons to dine indulgently.

CDP Bar offers a discounted taste of James Syhabout’s creativity and Commis charisma with less formality but no compromise in quality.

A ‘Chopped’ winner and a CIA grad, Mark Liberman brings some global magic and a little wizardry to Piedmont Avenue.

The new Brown Sugar Kitchen skillfully renders chef Tanya Holland’s most iconic dishes, including her fried chicken and waffles.

The salads, sandwiches, and bowls at MIXT contain real food that’s sourced responsibly and served in a location boasting a casual vibe that’s good for families.

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.