To celebrate summer, The Double Standard mixes good and evil in a devilishly delicious drink, The Devil’s Advocate, of gin, raspberry, and absinthe, mostly.
Native-American fry bread goes global and gets fusionized at Berkeley’s Tigerlily.
Pican’s executive chef Jerome Fressinier shares a recipe for maque choux, a corny creation that’s essentially creamy corn succotash just in time for summer.
It turns out the handsome Berkeley drinking establishment is more than that, delivering the perfect meal with Zuni Cafe-esque chicken, an amazing burger, and inspired cocktails
Emily Buysse keeps the menu at Batch Pastries much like that originated by its predecessor, Montclair Baking, but adds more treats and a new espresso machine to enhance a gathering-spot vibe.
An uncompromising Japan-trained chef dives deep into the chicken pond.
The Longest Day cocktail hints of summer vacation, beaches, and relaxation.
Four new vegan outlets convince an omnivore that meatless might be doable.
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.