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Restaurants

Going Vegan for a Change

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

Bocanova Turns Out Inspired Ceviche

Executive chef Rick Hackett is celebrating local specialties, including ceviche, with a monthly multicourse regional dinner series that started this spring. Regions explored in the series thus far have included Argentina, Chile, and Mexico; future feasts will honor Peru, Brazil, and beyond.

Bowl’d BBQ Brings Bibimbop to Alameda

Bowl’d BBQ, which opened this spring in Alameda’s South Shore Center, is the newest in a group of family-owned Korean restaurants whose locations are in Albany, Berkeley, and Oakland specializes in bibimbop, the hearty rice combo that some call Korea’s national dish.

High Praise for Blind Tiger

The new underground Pan-Asian gastropub Blind Tiger is one of the best, most creative, and most affordable recent additions to Oakland’s dining scene.

Palmento a Dopo Zeroes in on Sicily

Jon Smulewitz tightens his focus, with the region of Sicily squarely in his culinary sights, and strikes a balance between new and tried-and-true.

Cafe Eugene Makes Winning Tofu Paté

Sure, it’s a bit hippie-dippie, but it’s also smart, creative, and tasty.

Ajanta’s New Owners Don’t Mess With Anything

The father-and-son team Rajen Thapa and Pratik Thapa who took over Ajanta want to keep the Berkeley gem just like chef Lachu Moorjani envisioned it.

East Bay Wine Bar Revival

The Barrel Room hits the sweet spot with a wine-forward emphasis on ding.

Urban Latino Offers a Fusion Mashup

The Temescal outlet celebrates the Americas: North, South, and Central.

Spring Onions Hit the Right Flavor Notes of Spring

Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings