The long-term San Leandro stalwart offers a haven of familiarity and high-quality food that comforts.

The modern/old-school watering hole plates up New American gastropub fare with flair. Missteps aside, it looks headed in the right direction.

The precise way in which carnitas is prepared at Doña is a secret, but there are only four ingredients.

Part of an $8 million ‘refresh,’ the Berkeley Boathouse opens within DoubleTree by Hilton Berkeley Marina with a chef-driven menu.

Brandon Hicks maintains classic elements of the traditional Crab Louie but presents it in a modern way with a Mediterranean touch.

The onetime “sister” restaurant to Pizzaiolo, Boot & Shoe becomes Sister and is so much more than a pizza restaurant.

Fernay McPherson, who named her restaurant after her great-aunt and grandmother, says her comfort food resonates with so many people.

There’s wizardry afoot at owner/chef Mark Liberman’s Mägo on Piedmont Avenue.

They’re not just for breakfast anymore at The Alice Collective.

May Seto Wasem and husband and fellow chef Dave Wasem are sticking to seasonal classics with twists at their new Grand Lake Dimond.