Roy Fong of Berkeley’s Imperial Tea Court believes in making hand-pulled noodles the way of the ancients.
A South American un-sandwichy sandwich cookie uses a Chilean filling, mantar, to hold the waffles together on a treat making a comeback.
Treat yourself to sipping mezcal, the smokier, wilder sibling of tequila with a whiff of campfire, at Jack’s Oyster Bar & Fish House.
Chocoholics will be in paradise at this family-run emporium on the picturesque Gendarmenmarkt square.
The East Bay is a melting pot that enthusiastically embraces culinary tricks from afar as well as cutting-edge nutritional ideas that can add excitement to the mundane notion of nourishment. This month’s guide rounds up impressive places for creative cooking and overall food craft in the form of classes, workshops, and demonstrations.
We dart into restaurants, bakeries, and sweetshops to uncover some of the finest makers and sellers of salty and sugary goodies.
The older the plant, the more pungent the flavor, so look for very young specimens at the market, with narrow root ends and tender leaves.
Chefs and diners alike are falling for the oceangoing oddball served charred and whole, topped with saffron aioli, grilled with potatoes, and in ceviche, stews, pasta, and anti-pasta.
Comal and Oliveto owe soothing sonic solutions to Meyer Sound of Berkeley and the company’s revolutionary computer-controlled Constellation electronic sound system and Libra sound-absorbent wall panels.