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Restaurants

Wild for Mole and Mezcal

Octavio Diaz hits sweet spots with Agave Uptown.

A Good Comeback Story

Much to the neighborhood’s delight, Grand Fare Market gets it right with a reboot.

Firehouse Subs Plugs Away in Alameda

Clifford and Tammy Chow open a sub franchise in Alameda that helps first responders.

Third Time Is the Charm for Angela’s

The new edition for Saboor Zarari is the most satisfying yet, pulling together European techniques, Afghan flavors, and Mediterranean ingredients.

It’s Pomegranate Season at Asena

The garnet grenades bejewel local dishes, including pistachio- crusted lamb chops, and herald autumn.

B&B Kitchen & Wine Bar Makes Downtown Berkeley Fishier

A seafood-y sibling to Bourbon & Beef in Rockridge caters to pescaterians in downtown.

Teni East Kitchen Marries California Sensibilities with Burmese Flavors

And the menu is refreshingly compact, consisting of about five starters, five vegetables, and 10 meat/fish entrees.

Sweetgreen Is Lively and On-Trend

The national restaurant chain brings the local, sustainable food movement back to where it started.

Tigerlily Works Wonders With Dough

Native-American fry bread goes global and gets fusionized at Berkeley’s Tigerlily.

Summer Stars Corn at Pican

Pican’s executive chef Jerome Fressinier shares a recipe for maque choux, a corny creation that’s essentially creamy corn succotash just in time for summer.