Octavio Diaz hits sweet spots with Agave Uptown.
Much to the neighborhood’s delight, Grand Fare Market gets it right with a reboot.
Clifford and Tammy Chow open a sub franchise in Alameda that helps first responders.
The new edition for Saboor Zarari is the most satisfying yet, pulling together European techniques, Afghan flavors, and Mediterranean ingredients.
The garnet grenades bejewel local dishes, including pistachio- crusted lamb chops, and herald autumn.
A seafood-y sibling to Bourbon & Beef in Rockridge caters to pescaterians in downtown.
And the menu is refreshingly compact, consisting of about five starters, five vegetables, and 10 meat/fish entrees.
The national restaurant chain brings the local, sustainable food movement back to where it started.
Native-American fry bread goes global and gets fusionized at Berkeley’s Tigerlily.
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.