Four new vegan outlets convince an omnivore that meatless might be doable.
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, 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.
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.
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.
Sure, it’s a bit hippie-dippie, but it’s also smart, creative, and tasty.
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.
The Barrel Room hits the sweet spot with a wine-forward emphasis on ding.
The Temescal outlet celebrates the Americas: North, South, and Central.
Chef Saboor Zafari of Angela’s Kitchen in Alameda uses them in his recipe for aushak, or Afghani dumplings