Edit ModuleShow Tags

Restaurants

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.

Longbranch Saloon Surpasses Expectations

It turns out the handsome Berkeley drinking establishment is more than that, delivering the perfect meal with Zuni Cafe-esque chicken, an amazing burger, and inspired cocktails

Hina Yakitori: Skewered by Tradition

An uncompromising Japan-trained chef dives deep into the chicken pond.

Going Vegan for a Change

Four new vegan outlets convince an omnivore that meatless might be doable.