Halal beef, free-range chicken, cage-free eggs, organic produce, and local ingredients find their way into Mexi Cali Shawarma, kimchee-aioli wings, hot-link-and-Diablo-sauce sandwiches, sangria, and other Sideshow Kitchen menu items.
Kinjadon is chef-owner Joe Kang’s version of the dazzlingly colorful Korean raw-fish dish hwaedupbap, basically “a take on bibimbap.”
Inspired chefs share Winning recipes for oysters, birds, veggies, sides, and cakes, so you can impress your own friends and family.
Chef Jonathan Luce shares a recipe for sformato and chicory insalata starring red kuri squash.
A Montclair newcomer pays gracious attention to detail and delivers well-executed Cal-French flavors.
Shinmai is sleek, sexy, and ambitious — and settling in.
A North Oakland neighborhood cafe uses pumpkins in ice cream burritos and savory tacos with slaw, sweet potato, and corn.
The only question is: What kind of pizza are you in the mood for?
Chris Pastena in partnership with chef Craig DiFonzo put a hotel restaurant into a league of its own with locally sourced, market-driven ingredients.
The Star on Park is Little Star’s first foray into Alameda.