A new Italian eatery hits the ground running in Elmwood.
It may seem contrarian to hold the grandest celebration of craft beers during the year’s coldest month. But if rehydration is all you seek, just drop a chunk of change to swill overpriced, plastic bottles of glitzy water or sports drink, hyped up with drugstore vitamins and miracle ingredients—like fructose, sodium chloride, and food coloring. But craft beer is far more than a retro thirst quencher. With a brewing history nearly 40 centuries old, just like wine it pairs well with foods, tastes great, and brings folks together. Exemplifying the latter, The Good Hop in Oakland, a woman-owned craft beer shop, features gatherings for women in the beer industry.
Mary Canales’ new shop keeps Downtown Berkeley Cool.
Venetia tapas pairs well with Italian wines.
It’s a Japanese version of the Bloody Mary at The Periodic Table.
The little-known root vegetable adds winter flavors to the menu.
While not the coldest month, January marks the first full month of winter. Among ways to ward off seasonal chills, one of the best is also one of the oldest, as well—as one of the easiest and least expensive: a cup or bowl of toothsome noodles steaming in a rich, savory broth
At his East Oakland restaurant, Geoffrey Deetz cooks food that everyday Vietnamese eat, though lots of those dishes are unknown to Americans.
Daring global flavors and bold décor land on Broadway.
The Hot Symphony is a new take on an old favorite.