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Stan Yee Establishes a New Park Street Hang Out

Town Tavern occupies a prime corner and space to create a community bar with drinks and bar food for his friends and neighbors.
April 05, 2019

Nosh Box: Food Tradition Duo

Besides bringing prelude showers to May flowers, this April—as is often the case—includes two major cultural holidays: Easter Sunday, April 21; and Passover, Friday, April 19-Saturday, April 27. Easter, more so, has morphed into popular culture, with Easter bonnets, Easter eggs, Easter baskets, Easter rabbit and Easter parades. But both include food traditions.
April 01, 2019

Redfield Cider Bar & Bottle Shop Brings a Cider Renaissance to Rockridge

Co-owners Olivia Maki and Mike Reis create a cider extravaganza to a former shoe store, and their new bar has been hopping since day one.
March 29, 2019

Green Goddess Dressing Fancies Up the Kale Salad at Grand Lake Kitchen

While kale is available all year, it’s best in late winter and early spring, so pick some up and use Grand Lake Kitchen’s green goddess dressing to make a healthy and delicious salad.
March 29, 2019

Classic Cocktails Get an East Bay Twist

Sometimes subtle, sometimes over the top, inventive updates on some old favorites give the classics a new edge and surprising flavor profiles.
March 29, 2019

Leaves and Flowers Takes Teas to a New Level

A Berkeley tea company is putting a premium on handcrafted botanical infusions and locally sourced herbal teas.
March 28, 2019

Ajanta Chef Popularizes ‘Momos,’ a Favored Nepali Food

Chef Dhruva Thapa describes the steamed dumplings as a significant Nepali dish and arguably Nepal’s single most common dish.
March 18, 2019

FOB Kitchen Does Impeccable Filipino Food

Fresh is the word to sum up FOB Kitchen’s ingredients, its take on them, and the vibe.
March 15, 2019

Base Camp Bakery Finds Fans at Grand Lake Farmers Market

A husband-and-wife team of bread enthusiasts, Chase Agee and Ayla Groom, are transforming their farmers market stall into a retail bakery, where they can bring the community together through bread.
March 08, 2019

Nosh Box: Tasting Cuba Libre

If there’s a national Cuban dish it’s clearly ropa vieja. This is shredded flank steak that has been brazed in a zesty tomato-paste and beef-broth sauce. Throw in onions, bell pepper and garlic, then season with cumin and cilantro. Finally, a dash of olive oil and vinegar are added for mouth-feel and balance. But ironically, most Cubans don’t eat it, because beef is controlled by the state in Cuba, and is too expensive for the natives.
March 01, 2019