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.
There’s a fusion revolution going on in the East Bay food scene, putting unusual twists on everything from pizza, sushi, tacos, burritos, hot dogs, and tapas.
Eat burgers at The Habit and TrueBurger, a pricey pork chop at The Growlers’ Arms, brunch at District Oakland, and sesame noodles at Shan Dong.
The vegetable of the moment moves from Asian cuisine to the mainstream, thanks to creamy texture and a certain sweetness.
The cocktail of the month offers a nod to Irish heritage and St. Patrick’s Day, mixing breakfast tea–infused Jameson with sherry.
The Down Under sweet biscuits once sent by women to soldiers on the front lines during war times can be found at the Berkeley bakery.
A new espresso bar brings an understated out-of-this-galaxy theme to its décor to complete a mission of delivering great coffee drinks.
One of the original food trucks, Liba Falafel, opens a restaurant in Uptown where you better not miss The Love Boat, an under-$10 dish that loads up fries right.