Executive chef Rick Hackett is celebrating local specialties, including ceviche, with a monthly multicourse regional dinner series that started this spring. Regions explored in the series thus far have included Argentina, Chile, and Mexico; future feasts will honor Peru, Brazil, and beyond.
The zabaglione mousse with organic strawberries and amaretti at Pappo is a great way to show off strawberries.
The verdict is in on Northern California's best politically correct wines.
Bowl’d BBQ, which opened this spring in Alameda’s South Shore Center, is the newest in a group of family-owned Korean restaurants whose locations are in Albany, Berkeley, and Oakland specializes in bibimbop, the hearty rice combo that some call Korea’s national dish.
The new underground Pan-Asian gastropub Blind Tiger is one of the best, most creative, and most affordable recent additions to Oakland’s dining scene.
It’s like a breath of fresh air—lime air, that is.
Jon Smulewitz tightens his focus, with the region of Sicily squarely in his culinary sights, and strikes a balance between new and tried-and-true.
Sure, it’s a bit hippie-dippie, but it’s also smart, creative, and tasty.
Asparagus, an emblematic, coming-of-spring thing, can become a luscious open-faced sandwich at The Half Orange.
The father-and-son team Rajen Thapa and Pratik Thapa who took over Ajanta want to keep the Berkeley gem just like chef Lachu Moorjani envisioned it.