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Food & Drink

Fava Beans Star in Cosecha Tamales

One doesn’t generally think of fava beans as part of Mexico’s native culture. In the Bay Area, one’s apt to find them in the springtime, heaped in farmers market stalls and on the menus of local Cal-Ital restaurants. They can be large and starchy, or tender, with a green, fresh taste.

Iyasare Commands Attention

Dining Review: When Shotaro “Sho” Kamio took command of the kitchen at Yoshi’s Jazz Club and Japanese Restaurant in Oakland in 2006, the food took a dramatic turn for the better. Kamio, who had previously made his mark in San Francisco at Ozumo, expanded his sphere of influence with the opening of the much larger Yoshi’s in the Fillmore District. Last year, he left all that behind to strike out on his own in much more intimate digs, the West Berkeley space long inhabited by the beloved O Chamé.

Chicha, Lungomare, Cock-a-Doodle, Stag's, and Bull Valley Roadhouse

New and return visits to restaurants on Webster Street, Old Oakland, Uptown, Jack London Square, and Contra Costa County.

Berkeley's Thai Noodle Offers Great Tea Leaf Salad

Tea isn't just for sipping; you can eat it too, in a tea leaf salad a Thai Noodle, or try it as a savory soup from Numi Organic Tea.

Starter Baker Sets off the Kouign-amann Trend

Brian Wood of Starter Bakery introduces Kouign-amann to the Bay Area and launches a trend.

Tah-Chin at Zand's

Tah-chin is an elegant, irresistible Iranian treat.

New Drink Program at The Ramen Shop

The popular Ramen Shop steps up its cocktail game under head bartender Chris Lane's direction.

Review of Trabocco Kitchen and Cocktails

Giuseppe Naccarelli opens an ambitious, good-looking Italian restaurant in Alameda's South Shore Center.

Homestead Does Hip Donuts

Typecast as a plebeian treat for plebeians ever since they first appeared in the English-speaking world, donuts, formerly and still sometimes known as doughnuts, are cheap and easy to make. A squirt of batter, boiling fat: They’re gloriously inglorious. But they’ve come up in the world as chefs in the trendiest shops and restaurants draw on global traditions, top-quality components, and culture-bending East Bay artistry to transform the lowly donut into pricey gleaming golden gourmet beignets, fritters, crullers, cronuts, churros, youtiao, zeppole, twists, filled pillows, and classic rings.

Legal Eats Teaches Culinary Entrepreneurs the Laws on Home Businesses

Legal Eats teaches foodie entrepreneurs the ins and outs of running a home business so they won't be breaking any laws.