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Food & Drink

Chicha, Lungomare, Cock-a-Doodle, Stag's, and Bull Valley Roadhouse

New and return visits to restaurants on Webster Street, Old Oakland, Uptown, Jack London Square, and Contra Costa County.
March 05, 2014

Starter Baker Sets off the Kouign-amann Trend

Brian Wood of Starter Bakery introduces Kouign-amann to the Bay Area and launches a trend.
March 05, 2014

Berkeley's Thai Noodle Offers Great Tea Leaf Salad

Tea isn't just for sipping; you can eat it too, in a tea leaf salad a Thai Noodle, or try it as a savory soup from Numi Organic Tea.
March 05, 2014

New Drink Program at The Ramen Shop

The popular Ramen Shop steps up its cocktail game under head bartender Chris Lane's direction.
March 05, 2014

Review of Trabocco Kitchen and Cocktails

Giuseppe Naccarelli opens an ambitious, good-looking Italian restaurant in South Shore Center.
March 05, 2014

Homestead Does Hip Donuts

Typecast as a plebeian treat for plebeians ever since they first appeared in the English-speaking world, donuts, formerly and still sometimes known as doughnuts, are cheap and easy to make. A squirt of batter, boiling fat: They’re gloriously inglorious. But they’ve come up in the world as chefs in the trendiest shops and restaurants draw on global traditions, top-quality components, and culture-bending East Bay artistry to transform the lowly donut into pricey gleaming golden gourmet beignets, fritters, crullers, cronuts, churros, youtiao, zeppole, twists, filled pillows, and classic rings.
March 05, 2014

Legal Eats Teaches Culinary Entrepreneurs the Laws on Home Businesses

Legal Eats teaches foodie entrepreneurs the ins and outs of running a home business so they won't be breaking any laws.
March 05, 2014

Alameda Cheese and Goods Purveyors Give Picnic-Packing Tips

Cheese, wine, bread, snacks, and the just-right containers for a picnic.
March 05, 2014

Three new books: Afro-Vegan, Explosion Green, and Glitter and Glue

Three new books on cooking, building, and growing up.
March 05, 2014

Asian Chefs From Sunhui Chang to James Syhabout Reinvent the Food of Their Youth

Young Asian chefs and restaurateurs in Oakland love the food of their home countries and their youth, like the salty-sweet street fare from Mumbai’s beaches or the spicy roasted Siamese peanuts sold on Thailand streets. Oakland-based cooks like to do their own thing, often outpacing their counterparts elsewhere. They herald the rise of inventive, new dishes with fresh takes on traditional cuisine. Here are six spots raising the bar, and changing expectations, for what Asian food can be.
March 05, 2014