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The Double Standard Creates a Devilish Seasonal Cocktail

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.

Tigerlily Works Wonders With Dough

Native-American fry bread goes global and gets fusionized at Berkeley’s Tigerlily.

Summer Stars Corn at Pican

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.

Longbranch Saloon Surpasses Expectations

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

Batch Pastries Is the New Montclair Baking

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.

Hina Yakitori: Skewered by Tradition

An uncompromising Japan-trained chef dives deep into the chicken pond.

Parlour Puts Melon with Mezcal

The Longest Day cocktail hints of summer vacation, beaches, and relaxation.

Going Vegan for a Change

Four new vegan outlets convince an omnivore that meatless might be doable.

Bocanova Turns Out Inspired Ceviche

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.

John Thiel Shares a Strawberry Recipe

The zabaglione mousse with organic strawberries and amaretti at Pappo is a great way to show off strawberries.