In Ethiopia, coffee lovers savor the bounty of their country with an elaborate to-do that also occurs in Oakland cafes.
House-made kombucha, kimchi, kraut, and other fermented delights are popping up on more and more East Bay menus.
Meyer lemons go great in cocktails like the Bee’s Knees at Adesso.
The cocktail of the month puts scotch with blackberry, jalapeño, lemon, and amaro—and it works.
Walk the streets of Chinatown to discover a world of delicious items and experiences, ranging from preserved egg porridge and dumplings to cultural tasting tours and cooking classes.
This month, we’ve been eating pizza at East End, reimagined simplicity at Gather, basics at Basic Café, deliciousness at Chowhaus, and vegan and veggie stuff at Analog.
Roy Fong of Berkeley’s Imperial Tea Court believes in making hand-pulled noodles the way of the ancients.
A Southern California—or is that Albuquerque?—fantastic food find meanders north, marrying burritos with french fries.
Eric Tucker leaves San Francisco behind and with Alison Bagby brings high-concept vegan creations to Millenium Restaurant, the Rockridge spot that didn’t work for meat-centric Box & Bells.
Drought, heat, and topsy-turvy weather create interesting conditions for late-season apples.