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Food & Drink

The Craft-Beer Scene Explodes

The East Bay has always been a haven for beer lovers, whether they’re sipping pints from the source at Linden Street Brewery in Jack London Square, checking out the facilities at Drake’s Brewery in San Leandro, or exploring the selections at The Trappist and Beer Revolution. But those are just drops in the pint glass compared to the torrent of new craft-beer purveyors that have begun to arrive since early fall.
November 04, 2013

Big, Bold Burgers

Umami Burger, after taking over Los Angeles, strategically began to expand the empire. San Francisco and New York were musts. But Oakland?
November 04, 2013

Shrub-a-Dub-Dub

Ask bar manager Jay Crabb at Berkeley’s BUILD Pizzeria what’s in his off-menu cocktail the Amalfi Coast, and he’ll say: St. George Botanivore gin, Aperol, Barolo Chinato, lemon juice, and house-made grapefruit shrub.
November 04, 2013

Fresh Take on Classic Japanese Snacks

Onigiri are a traditional Japanese snack—a handful of rice encases a savory filling, with a seaweed wrapping for easy transport. They’re common, at least in Japan, where every convenience store sells them. But onigiri made from almost exclusively local ingredients? That’s what makes Oakland catering business Peko-Peko’s onigiri unique.
November 04, 2013

En Garde, Zachary’s!

To the casual observer, the sudden arrival of Pennsylvania upstart Jules Thin Crust on College Avenue earlier this year—directly across the street from Zachary’s, the East Bay’s longtime deep dish purveyor—may have seemed like the opening salvo in an all-out war for the hearts and minds of Rockridge pizza connoisseurs. But according to co-owner Heather Clapp, its presence is not intended as a bold challenge to the kingdom of Zach’s.
November 04, 2013

Eating Alameda

Park Street, Alameda’s main drag, has a remarkably high concentration of ethnic food options: four Japanese restaurants, three Thai restaurants, two Mexican, and, well, you get the idea. Besides just offering a plethora of dining choices for adventurous foodies, perhaps the best part about having all these great options within a few-block radius is that the food is often as affordable as it is delicious. Here’s our guide to Alameda’s ethnic eats from $1 through $10.
November 04, 2013

Editor's Note

Love to eat and drink? Then this is an issue for you. It’s got big, bold, grown-up hamburgers and fancied-up fast food that can be delivered to your door. It dips into the exploding craft beer scene taking root in the East Bay and explores why the cocktail-drinking public has gone wild for refreshing shrubs (no, not bushes, but fermented syrups whose name likely comes from sharab, an Arabic word for beverage). And it travels Park Street for an ethnic culinary journey around the world.
November 04, 2013

Shrub-a-Dub-Dub

Ask bar manager Jay Crabb at Berkeley’s BUILD Pizzeria what’s in his off-menu cocktail the Amalfi Coast, and he’ll say: St. George Botanivore gin, Aperol, Barolo Chinato, lemon juice, and house-made grapefruit shrub.
November 04, 2013

Big, Bold Burgers

Umami Burger, after taking over Los Angeles, strategically began to expand the empire. San Francisco and New York were musts. But Oakland?
November 04, 2013

Quick Coq

In a sprawling Berkeley commercial kitchen, workers pare squash. Chop eggplant. Heft trays of fresh pork shoulder. Scoop snowy mounds of garlic mashed potatoes into the left-hand sides of row upon row of Gideon’s Bible–sized plastic boxes. Whole star anise, bay leaves, and peppercorns dance in the thick braising liquid that simmers in a massive pot.
November 04, 2013